THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
PROFESSED COOK:
OR, THE MODERN ART OP
Cookery, Paftry, and Confectionary,
MADE PLAIN AND EASY.
Confifling of the moft approved Methods in the
FRENCHas well as ENGLISH COOKERY.
IN WHICH
The French Names of all the different Difhes are given and explained,
whereby every Bill of Fare becomes intelligible and familiar.
CONTAINING
I. Of Soups, Gravy, Cullis and Broths.
II. Of Sauces.
III. The different Ways of drefling Beef,
Veal, Mutton, Pork, Lamb, &c.
IV. Of Firft: Courfe Diihes.
V. Of drelfing Poultry.
VI. OfVenifon.
VII. Of Game of all Sorts.
VIII. Of Ragouts, Collops, and Fries.
IX. Of drefling all Kinds of Fifh.
X. Of Paftry of different Kinds.
XI. Of Entremets, or laft Courfe Dimes.
XII. Of Omelets.
XIII. Paftes of different Sorts.
XIV. Dried Conferves.
XV. Of Cakes, Wafers, and Bhluits.
XVI. Of Almonds and Piftachios made
in different Ways.
XVII. Marmalades.
XVIII. Jellies.
XIX. Liquid and dried Sweetmeats.
XX. Syrups and Brandy Fruits.
XXL Ices, Ice Creams, and Ice Fruits.
XXII. Ratafias, and other Cordials, &c.
INCLUDING
A TRANSLATION of LES SOUPERS DE LA COUR;
WITH THE
Addition of the beft Receipts which have ever appeared in the French or
Englifh Languages, and adapted to the London Markets.
By B. C L E R M O N T,
Who has been many Years Clerk of the Kitchen in fome of the firft Families of this
Kingdom, and lately to the Right Hon. the Earl of ABINGDON.
The THIRD EDITION, revifed and much enlarged.
LONDON:
Printed for W. DAVIS, in Piccadilly; T. CASLON, oppofite Stationer's-Hall ; G.
ROBINSON, in Paternofter-Row ; F. NEWBERY, the Corner of St. Paul's Church-
Yard; and the AUTHOR, in Princes-Street, Cavendifh-Squarc.
M.DCC.LXXVI.
PREFACE.
TH E Book, the Tranflation of which makes a
material Part of this Work, is rhe iaft Pro-
duclion on French Cookery, printed in Paris, fay the
King's Privilege, intitled, LES SOUPERS DE LA COUR.
I fhall not pretend to make any further Apology for
the Title of Supper, than that the French are, in gene-
ral, more elegant in their Suppers than Dinners. I
procured it from France for my own Help and In-
ftruction, as a Clerk of the Kitchen ; and finding it
of great Utility, I thought that a Tranflation would
be both agreeable and ufeful to many Gentlemen,
Ladies, and others, as it contains the greatefl Number
of the mod approved and neweft Receipts in Cookery,
Paftry, and Confectionary, of the prefent Time ; and
as Bills of Fare are moftly made in French, Talfo
thought it very neccflary," and of particular Ufe, to
retain all the French Names and Appellations, giving
at the fame Time a literal Tranflation, or the Mean-
ing from whence derived, by which I hope to be
allowed the Exprefiion of reconciling the Englifli
Maitre ff Hotel to the French -Cook. Although it
may be faid, that great Numbers of thefe Re-
ceipts were known by the fame Names Years ago,
the Truth of which I am very fenfible of; yet I am
alfo certain, that the Performance is very different,
and in a much genteeler Tafte, than is to be found in
any Books treating on Cookery, &c. having examined
many prior to this, as La Cwfine Royak, Le Mailre
£ Hotel Cuifmier, and Les Dons de Comus -, of which this
Book may be called the E/ence, with Improvements.
Gentlemen and Ladies are liable to Deception, in fee-
ing their Bills of Fare, not caring to enquire into the
particular Merit of every Difh, which often takes its
a 2 Name
IV
PREFACE.
Name from the Inventor, or the Perfon of Confe-
quence whofe Palate it pleafed firft, and under a pom-
pous Name often proves not worth the Executing.
By referring to the different Kind of Meat propofed,
every Body may eafily find out any particular Diih, or
what may be mod agreeable to furnifh their Tables
with. It is more particularly ufeful to the Englifh
Cooks, Houfe-keepers, and every one employed in
providing and making Bills of Fare, who have not
had an Opportunity of being acquainted with French
Cookery. When Dinners and Suppers are to be dreffed
by Cooks hired for the Time, they are moflly allowed
to make the Bill of Fare : This Book will greatly afllft
the Houfe-Servant how to provide the proper Ne-
cefiaries for the Execution of it -, the Mafler will find
what Provifions are to be allowed, and the Servants
will receive great Affiftance for the Performance of
their Duty in each Station : Clerks of the Kitchen,
whofe Duty it is to make Bills of Fare, and to pro-
vide accordingly, will alfo find it of very great Ufe i
as, by this Means, Concord and Unanimity will reign
between Cook and Provider, which, if either is de-
ficient in his Bufinefs, often creates difagreeable Alter-
cations to Mafters and Miftrefies, by Changes and
other Inconveniences more to be attended to. I have
myfelf, as well as many others, been Witnefs of the
Diffidence of Englifh Cooks, in looking at Bills of
Fare, of which they had probably executed the whole
feveral Times, only under different Denominations.
This has been my greateft Inducement to retain all the
French Names as in the Original, and to render their
Meanings in Englifh as concifely as I was able ; al-
though many which go by certain Appellation, which
cannot be rendered into Englifh with any tolerable In-
terpretation (at leait by me) being frequently adopted
from proper Names or Titles, they foon will become
familiar to every common Underftanding, being moflly
adopted in the Englilh Language already, at leaft in
Terms
PREFACE. v
Terms of Cookery, &c. The French Cook (how far
this may pleafe him) will lofe nothing by the Perufal,
as very few are thoroughly acquainted with the Whole,
and will help the Memory to great Advantage : There
is (till Room in Abundance for thofe who have Under-
Handing, and Inclination for Improvement. To the
Complete Cookery, the Author has a!lb added CONFEC-
TIONARY -, in which I have been more particularly
exact, as knowing it to be very much wanted among
Englifli Servants. Ladies who delight in the profitable
Amufement of making their own Sweet-meats, and
Houfe-keepers, whofe Bufmefs it is in mod Families
in England, will find it of very great Utility, not only
for the Number of different Receipts, but the par-
ticular Methods of preparing the Sugar, by which
they will fave the Trouble and Expence of renewing
their Summer's Work in Winter, as the Sugar being
prepared according to the Method laid down in this
Book, will keep the Sweet-meats of any Kind in their
proper Colours and Goodnefs for Years.
A tedious Collection of Bills of Fare would, I am
perfuaded, be unneceiTary, as a fertile Imagination,
and a LARDER provided accordingly, is the only Rule
that can be given for furniming a Table properly,
confidering the Company, and the Size of the Dimes
which are to be ufed.
I beg the Candour of the Public will excufe the In-
correctnefs of the Language and Diction. My Ina-
bilities, and Situation in Life, as an actual Servant to
the Earl of Afhburnham at the Time of the firft Publi-
cation of this Book, will, I truft, plead my Apology -,
and I hope it will be found eafy to all common Urider-
ftandings, for whofe peculiar Service it is intended.
As every Country produces many Articles peculiar
to itfelf, and confidering the Difference of Climates,
which either forward or retard them, I would not rely
abfolutely on my own Knowledge, in regard to each
Article ; I applied therefore to three Tradefmen, all
a 3 eminent
VI
PREFACE.
eminent in their Profefilon, one for Ft/h, one for Pout-
try, and one for the Productions of the Garden, viz.
Mr. Humphrey Turner, Fifhmonger, in St. James's- Mar-
ket ; Mr. Andrews, Poulterer, in ditto •, and Mr. Adam
Ltnvfon, many Years chief 'Gardener to the Earl of
Afhburnbam -, in this Article I was alfo afiifted by Mrs.
Rice, Green-Grocer, in St. Albany-Street •, to all whom I
ani particularly thankful for their ready Compliance,
equally for myfelf, as for all thole who may hereafter
make uk of this Book, as a Guide to Market.
The Encouragement this Work has met with, by the
Sale of two Editions in a fliort Time, having far ex-
ceeded my own Expectations, in Obedience to the
Senfe of my Friends, I have now put my Name to this
revifed Edition.
B. CLERMONT.
Princes-Strret, Cavcndilh-
Squarc, June I, 1776.
THE
PRODUCTIONS of //k SEASONS.
DU PR INT EMS. OF SPRING*
TH E Spring is the firft and moft promifing Seafon of the Year,
although the molt confined in its Productions, in regard to
Poultry, Fruits, and Gardenings ; it comprehends, March, April>
and May. The London Markets are conltantly well fupplied with
Butcher's Meat through the whole Year. I mall take no further No-
tice of thefe Articles, than that London has the Advantage of Parti,
in the Articles of Veal and Lamb, which are to be had in London all
the Year ; an Advantage to Entertainments, which the French have
not. To render this in the eafieft Manner I am able, I mall take
particular Notice of Monthly Productions of each Kind, under their
different Sorts, and give the Preference to fijht in the Courfe of the
four Seafons. March produces Salmon, Cod, Haddocks, Whitings,
Smelts, Carps, Craw-nfh, potted Lampreys, pickled Sturgeon, Salt-
fifh, Oyfters, John-dorey, by chance, frcfli Sturgeon, and Turbots,
the fame with Plaice, Flounders, Herrings, Muffels, and Cockles at
Times. April continues much the fame, with the Addition of Soals,
Scate, Turbots ; the latter End, Mackarels, Trouts, frefh Sturgeon,
pretty common, Thames Salmon (commonly called Crimp-Salmon.)
tMaji Thames Salmon, plenty, Turbots, and Uxbridge Trouts,
Scate, Maids, Soals, red and grey Mullets, Mackarela, Flounders,
Smelts, from the Beginning of the Month ; Eels, Lobfters, Prawns,
Craw-fifh, and frefh Sturgeon, at Times. Poultry : The Beginning
of this Seafon produces Ducklings, Turkey Poks, green Geefe, wild
and tame Pigeons, and Squab ditto, Quails, wild Rabbits, Guinea
Fowls, Pea Fowls, Capons, Pullets with Eggs, Pollards, Spring-
Fowls, Chickens, Buftards, Cock's-combs, fat Livers, Eggs, and
Stones, Turkey Pinions, Leverets, Plover's Eggs. N. B. That this
Month alfo produces wild Ducks, Eafterlings, Widgeons', Teals,
Dunbirds, but all going out of Seafon. In Fruits and Garden Stuff":
Fruits remaining the Beginning of this Seafon, are Golden Pippin,
Nonpareil Apples, Pearmain ditto, Chefnuts, Medlers, dried Apples,
St. Germain Pears, and Winter Chaumontelle Royal, Lemons and
Oranges, Stone Pippins: For Kitchen Ufe, Savoys, Sprouts, white
and red Cabbages, Carrots, Parfneps, Potatoes, fmall Lettuces, white
Endives, Cellery, large and fmall Onions, Cardoons, Afparagus,
almoft all the Year between natural and forced ; all Sorts of fweet
a Herbs,
viii PRODUCTIONS of the S E A S O N S.
Herbs, either green or dried, Sage, Horfe-raddim all the Year, Bed-
Mufhrooms much the fame, Water-crefles, Beet-roots, fmall Sallading,
Spaniih Onions, Sorrel, Charvil, Leeks, Spinach, Jerufalem Arti-
chokes, Parflcy and Parfley-Roots all the Year, except the Winter is
very fevere ; many forced Articles of Gardening are produced in this
Seafon, as Cucumbers, Peas, Beans, and fweet Herbs of moft Sorts.
I flinll take no. further Nptice of thefe Things, as the Purchafe of
them is very High, and the Things are of fmall Value in regard to
their Goodnefs. Pomegranate to be had in this Seafon. April, Much
the fame Production on Hot-beds as the laft ; Golden Pippins, Non-
pareils continue good ; alfo Winter Bon-chretien, and Colmar Pear,
China and Seville Oranges, the Kentifh-ftone Pippins, and Non-fuch
Apples for Kitchen Ufe, and much the fame Sorts of Garden-Stuff,
\vith white and purple Brocoli, Afparagus, and young Raddifhes,
green Plants, fmall Sallading; all Sorts of green, fweet, and cooling
Herbs. Mav, Moft of the Winter Greens fcarce ; but produces frefh
Provifions, both for Deferts and Cookery ; as firft, towards the End,
eirly Duke Cherries, Scarlet and Wood Strawberries ; and for Kitchen
(Jfe, green Peas, Kidneyrbeans, young Plants, Cauliflowers, Cel-
lery, Carrots, both young and old, the laft moftly called Sand-Car-
rots, Spinach, Lettuces, natural Afparagus, green Goofberries,
Apricots for Tarts, young Artichokes, and many other Articles, ac-
cording as the Seafon is favourable.
D E L' ETE. OF SUMMER,
n
This Seafon comprehends June, July, and Auguft. June produce*
of Fijh, Thames Salmon, Turbots, plenty, Trouts, Mackarels, Soals,
red Mullets at Times, and frem Sturgeon the fame, Scate, Maids,
Flounders, Eels, Lobfters, Crabs, Prawns, Craw-filh, and fome-
times John-doreys, with Brills, and Hallibot. July continues much
the fame, si u gup* Thames Salmon, Turbots, only the Beginning of
the Month, and then often indifferent; Trouts are out of Seafon the
latter End of this Month, Soals are good, Scate, Brills, Maids,
Plaice, Carps, Tenches, Prawns, and Craw-fifh. In Poultry, dry
pulled Gecfe and Ducks, wild Rabbits, wild Pigeons, Fowls, Chic-
kens, dry pulled Turkies, tame Pigeons, Giblets, Wheat-ears, large
Fowls, and middling Chickens, Quails, Guinea Fowls, Chickens,
nnd Leverets. Of Fruits and Gat den S/uJ~, Strawberries of all Sorts
in full Perfection, and early Duke Cherries, Currants, both white
and red, Melons, Peas and Beans of all Sorts, Caulliflowers, young
Turnips, all Sorts of Roots, Herbs, and Sallading. Alfo, July, with
the Addition of the Mafculine Apricots, both for Deferts, Tarts, and
Preferves, Hautboys, and all the early Sorts of Cherries, Melons,
and Cucumbers plenty, Artichokes, Carolina Strawberries, Finochio
Duke Cherries. Augufl continues fome Time much the fame, with
the Addition of black and white Heart Cherries, Peaches and Necta-
trines, Hautboy?, late Scarlet and Wood Strawberries, ripe Goof-
berries,
PRODUCTIONS of the SEASONS. in
berries, and Currants of all Sorts, fome early Sorts of Plumbs ; this is
the Seafon when Confectionary replenifhes its Store for the Winter
with dried and liquid Preferves, Marmalades, Cake, Pafte, Syrup, Sec.
The Kitchen is fupplied abundantly with all Sorts of Roots and Greens,
of which a Recapitulation would be both tedious and ufelefs.
DE L'4U<TUMNE. OF AUTUMN.
This Seafon comprehends September, Ofiober, November, and gives
us the greateft Varieties of any for good and great Entertainments, in
regard to Venifon and Game of all Sorts. In Fijh, September pro-
duces Cod, fmall Whitings, Smelts, Haddocks, Soals, Brills, Scate,
Maids, Flounders, Eels, Crabs, Prawns, Herrings, Craw-fifh, John-
doreys, and Turbots at Times, Carps, Tench, Perch and Pikes.
October continues much the fame, with very good Craw-filh, Gud-
geons, Carps, Eels, Lobfters, and Salmon the latter End of this
Month ; alfo Brawn coming into Seafon, and fold by the Fifhmon-
gers. November, Salmon plenty, Crimp-Cod, and Whitings, Had-
docks, Smelts, Soals, Brills, Scate, and Flounders, Plaice, with the
fame Productions as the laft, only Lobfters often deficient in this
Month ; pickled Sturgeon, Oyfters, Muflels, and Cockles at Times.
Of t utc her1! Meat, Pigs, and Pork in full Seafon. In Poultry, the
Beginning of this Seafon, tame Ducks, large Fowls, middling ditto,
Quails, Partridges, Land and Water Reals, Hares, Rabbits, Pigeons.
Odober, Geefe in Perfection, Giblets, Pheafants, Turkies, Wood-
cocks ; the latter End, wild Ducks, Teals, Eafterlings, Widgeons,
Plovers coming into Seafon, Snipes, Larks, Wood Pigeons, tame
Rabbits, and Dunbirds. In Fruits, &c. the Beginning continues
much as the laft Seafon, with late Duke Cherries, Peaches, Nectarines,
Figs plenty, Sweet-water Grapes, red and white Currants, green
Gage Plumbs, and St. Catherine ditto, with other Sorts of inferior
Quality, Mulberries, Walnuts, Filberts, Orlean Plumbs, red Currants,
Morella Cherries for Tarts and Preferves ; Field Mufhrooms, beft for
pickling ; Garden Greens of all Sorts pretty plentiful, frelh Cardoons
and Potatoes ; feveral Sorts of Apples for Tarts and other Kitchen
Ufes. October continues much the fame, with Nectarines, latter
Catherine Peaches, good for raw eating, ftewing, baking, &c. and
the Newington Nectarines, Grapes of all Sorts, Bergamotte Pears,
Burce and Creflant ditto, Golden Pippins coming in good, Medlers,
Mulberries, Walnuts, Imperatrice Plumbs, Chefnuts, Englifh Truffles
coming in, and continue for about four Months ; the Kitchen is ftill
well fupplied with common Roots and Greens, red Beet Roots, good
for Sallad, with Spanifh Onions, Cellery in Perfection for all Ufes ;
Cardoons, Cloreri, Brocoli, Endives, Lettuces, young Spinach.
November, Grapes, Buree Pears, Creflant, and St. Germain, Colmar
and Bon-chretien Pears, Golden Pippins, Nonpareil Apples, and all
other Sorts for Kitchen Ufe ; Love Apples, good to mix withfumee
Sauce ; and much the fame Roots and Greens as the Month before.
D E
PRODUCTIONS of the SEASONS.
DE L'lD'rER. OF WINTER.
This Seafon comprehends December, January^ and February. The
Produce of Fijh in December, is Salmon, Crimp-Cod, Scate, Had->
docks. Whitings, Smelts, Soals, Brills, Plaice, Founders, Crabs,
Craw-fifli, Carp, Perch, Eels, Gudgeons, Turbots by chance, pickled
Sturgeon. And January much the fame, with potted Lampreys,
Salt Fiih, Barrel Cod, frefh Sturgeon, John-doreys at Times, Oyfters
of all Sorts, Mutfels, Cockles, furbots by chance. February con-
tinues much the fame, except that Cod, Haddocks, and Whitings are
going out of Seafon, and Plaice and Flounders are but indifferent ; of
Poultry, Cock Turkies, Hen ditto, large wild Rabbits, Larks, Snipes,
Woodcocks, Plovers, Buftards, Capons, Pullards, middling Fowls,
Chickens, Quails, Hares, Pheafants, Partridges. N. B. Dry pulled
Geefe and Ducks are almoft out of Seafon about January. The
Garden furnifoes ftill moft Part of this Seafon with Golden Pippins,
Nonpareil and Pearmain Apples, Medlars, dried Apples, Chefnuts,
St. Germain and Winter Chaumontelle-Royal Pears, Colmar Pears,
Golden Rennets, and Ruffet Apples for Kitchen Ufe, with Savoy-
Sprouts, red Cabbages, Borcole, Carrots, Parfneps, Potatoes, En-
dives, the French Choux Rave^ commonly called Turnip Cabbages,
Cellery, Onions, Cardoons, and much the fame Sort of Roots and
Greens as fet forth at the Beginning of the Spring Seafon ; all Sorts
of Puree and Italian Pafte are very ufeful at this Time for Soups, as
the Herbs are rather fcarce and of very little Flavour ; all Sorts of
Butcher's Meat is good, with Pork and Pigs in full Seafon ; alfo
feveral Sorts of Roots, although very little ufed in England* as Cor-
fioners, Skirrets, Saffafras Roots for Kitchen Ufe, with Kentim-ftone
Pippins, and fmall Sallading, alfo all Sorts of fweet and cooling
Herbs coming into Seafon, at the latter End.
CONTENTS.
CONTENTS.
Des BOUILLONS, JUS, et COULIS.
Of BROTH, GRAVIES, and CULLIS.
Page.
D 0 UIL LONS de mitonagt, ou bouillons genti rales. Of foaking
or general broth, gravy, or cullis •— I
Bouillons pour les pot ages & fauces. Broth for foups and fauces ibid.
Bouillon a la bate. Broth made in hafte _— — 2
au bain-marie. Broth made with one pot boiling in
Confomme. Jelly Broth . 3
Rcumeftec. Jelly broth of all fragments • ib.
Bouillon rafraichiffant. Cooling broth • i. 4.
Autre bouillon rafraichij/ant. Another cooling broth • ib.
Bouillon printauier. Spring broth • ib.
— pour adoucir I'acrete du fang. Broth to fweeten the fliaip-
nefs of the blood — — — — — 5
£au de poulet. Chicken water • . -. 6
Panade de blans de poularde. Panado of breaft of fowl ib.
— - — — de grueau. Grits panado . ib.
• a la Bourgogne. Burgundy panado • • • 6
Jus de <ueau. Veal gravy . .. ib.
de Bceuf. Beef gravy ______ . . ib.
Coulis general. General cullis . . 7
•••• • de te que Von <veuf. Cullis of what you pleafe — ib.
fitreviffts. Craw-fifh cullis 8
- a la reine. Queen's cullis _—_— ... • ib.
— — de jambon. Ham cullis . .9
- ' bourgeois. A family cullis ... . ib.
blanc a la bourgeoife. White family cullis ib.
—— at fives de marais. Cullis of garden beans — 10
— — — de lentilles. Lentils cullis . — — • ib.
- de pois. Peas cullis •. . • ib.
•• •— de navels. Turnip cullis ••'• - • ib.
— — — a* bar riot. Bean cullis — . -— — 1 1
— — de marons, Chefnut cullis . ' ... > . ib.
CONTENTS.
Pag.
Des louillons, jus, et coulis maigre. Of meagre broth, gravies,
and cullis • 1 »
Boniil n maigre pour let pot ages de la table. Meagre broth for foups 1 2
de ptiJJ'on. Fifti broth •• ib.
Jus maigre. Meagre gravy ' ib.
Cculis maigre. Meagre cullis • 1 3
. d'oignons en maigre. Onion cullis meagre — ib.
maigre a la reine. Queen cullis meagre • • 1 4
maigre de navet. Turnip cullis meagre • • ib.
de p'jis maigre. Meagre peas cullis • ib.
Potage au nature/, on defante. A pain natural foup — 15
.. a la ft >n- bonne en gras & en maigre. Soup of all forts of
herbs with meat or without — ib.
——- de ris a la pluchc verte en gras ou maigre. A rice foup of
both forts, pale green 1 6
de cbapon au ris. A capon or fowl rice foup • if>.
— — a la Conty en gras ou maigre. Soup Conty, meat or filh ib.
de bibcrot &ufrcmage. Cheefe foup of both forts 17
glace de touies fortes de <viande. Glazed foup of all forts
of meat • • ib.
• de -vermicel en gras & en maigre. Vermicelli foup, with
meat or fifli 18
Soupe bourgeoije. A family foup ib.
Potage au marons. Chefnut foup • ib.
• • d'iffus d'aigneau au coulis a la reine. Lamb's head foup,
and all appurtenances, with queen cultis - 19
• '" •- a la Cbartre. Chartre foup —*— — - ib.
Bifque de cailles. A quail turine foup ib.
Potage de toutes fortes de legumes. Soup of all forts of herbs 2O
aux choux. Cabbage foup • ib.
Julienne gras & maigre. Soup Julienne with meat or fim 21
• de differ tnte puree. Soups of different porridge ib.
defimouillc. Italian pafte foup • ib.
• a la Dauphine. Dauphine foup — — ib.
. , i- de gibier. Game foup • 22
de toutes fortes de croutes. Soup of all forts of cruft ib.
———- a la Parme. Parma foup .. 23
• a I* Autriche. Auftrian foup — ib.
a la madehnette. A common innocent foup ib.
• df macarcny. Macarony foup ib.
— — a la moufyuetaire. Soup for a good ftomach « — 24.
• •• a la marquife. An epicure's foup , ib.
— — - a la Rhinoceros. Pigeon foup, called Rhinoceros, from an
Indian bird _______ /'£.
de navets a Vltaliennc. Turnip foup, Italian falhion, meat
or fifh • 25
alaCre/y. Soup Crefly ib.
•• • — de Lazagne. Lazagne foup , . ib.
Soupe
CONTENTS.
Pas.
Soitpf maigre de differ entesfa^ons. Meagre foup of different forts 26
Potage maigre d'ecreviffes au ris. Meagre craw-fifh and rice foups ib*
maigre a la puree de lentilles. Lentil foup meagre ib.
maigre de- ris a la reine. Rice foup meagre a la reine 27
de lait de plujieun fa$ons. Milk foup of different forts ib.
Ouille au citrcuille. Pompkin Soup - 2g
Bifque maigre a*x ecrevijjes. Meager craw-fifh turin^ ib.
Potage maigre de moules. Muffel foup meagre . 2n
Ouille maigre de plujtenn fa/jons. Olio, or turine of different forts ib.
Potage de (routes en maigre de plufieurs fafoas. Meagre cruft foup
of different forts . — 7-^
de lait d'amande. Almond milk foup - 30
•- d'orge monde. Peeled barley foup . ^
Des SAUCES. Of SAUCES.
Sauce nonpareille. Nonpareil fauce - -o
•" • a la Nivernoije. Nivernois fauce , f ~ I
Petite Italienne. A little Italian fauce . /^.
~ Italienne blanche. \^rhite Italian fauce - ib.
• < a la mariniere. Manner's fauce .
• au celadon. Sea-green fauce . y^
— — au colons. A lively- colour fauce • z-£4
au confomme. Jelly broth fauce - 3,
a la Saxe. Saxon fauce . ^
— a !•' 'iaifon. Sauce of a thick confiftence . /^
a I'ozeille. Sorrel fauce . >.
•• a la mariette. Common fauce . ^
• — au c ''cuille. Charvil fauce - . /£.
— — au j ;. Parfley fauce ... _,
a la . ttte. Small herbs, civet fauce -•
a Ic Garonne. Gafcoon fauce .
— — aufenouil. Fennel fauce . _,
«" a famiral. Admiral's fauce . /^.
" Roy ale. Royal fauce . ^5
• a la Flamande. Flemifh fauce . /'£.
• a la hate. Sauce in a hurry . /^
• a Faigneau. Lamb fauce • .-.__. /^^
a P aw are. The mifer's fauce . — ib.
au <verjus. Verjuice fauce, or poor man's fauce 37
" • • au pauvre bomme. Another poor man's fauce — ib.
douce. Sweet fauce , tff
——— aufumet. Sauce made with game ib.
— — ravigctte. Relifhing fauce . , .. jb.
ravigottefroide. The fame cold , . 38
' & la Madeleine. A common fimple fauce . jf,f
a I'a/pic. Sharp fauce afpick + ib.
— — a la gendarme. Military fauce - ib.
Sauce
CONTENTS.
Pi&.
— a la belk-'vue. A well looking fauce •• 39
• a la morue. Scate fauce or cod - ib.
. au win. Wine fauce • • - *&•
—— a la Polotiof/f. A Polifh fauce • ib.
— — aufoye. Liver fauce, or fauce of liver 40
— — blanche. White fauce • ib.
Z. rEfpagQle. Spanifh, fauce • ib.
. Robert. Robert fauce •• ' " 4 *
a la moutarde. Muftard fauce ib.
a la carpe. Carp fauce • - ib.
a Vanguitte. Eel fauce •• *f«
a la Bechamel. Begarnel fauce ' 42
., eu naquereau. Mackerel fauce ib.
. remoulade. Horfe raddifh or muftard fauce ib.
— — poivrade. Sharp fauce • *»•
• hackee. Minced fauce 43
.- au bain-marie - - **•
— — - au porcfrais. Frefh pork fauce — ib.^
. a la. noxette. Nun's fauce • 44
— — *verte. Green fauce • •• ib.
— — verte (Tune autrefafon. Another green fauce ib.
piquante. Sharp or relifhing fauce • ib.
. au bleu celefte. A flcy-blue fauce 45
«— — au pentife. Pontiff fauce — ib.
— — a la nicbon. The houfe-wife's fauce — — — ib.
»•. au reverend, gras ou maigre. The parfon's fauce ^- 46
a la Milanoife. Milan fauce • ib.
a F orange. Orange fauce — ib.
• au tanard. Sauce for ducks • • ib.
• a I'ecbalotte. Shallot fauce - 47
— — au bled 'uerd. Green wheat fauce — ; • ib.
a la reine. Queen's fauce ib.
— — facide. Ac;d fauce • •• -• ib.
«*— a la becajfi. Woodcock faucc •'• •• 48
• au trufes. Truffles fauce • • 'b.
maigre de plujieurt faijons . Meagre fances of different forts ib.
• - general. General fauce • ib.
• au beure noir. Burnt butter fauce • 49
fimple. Simple fauce • • ib.
Du B(EU F. Of BEE F.
%
Lattgue de bfgufau grosftl. Frefh tongue in a plain way 50
Langues de bccufs en caijfes. Sham beefs tongues • •• - ib.
Langue de bafufs a la remoulade. Beefs tongue with a relifhing fauce 5 1
. • de bceufs en ragout. Beef tongue ragout — ib.
• de bceuf grillit. Broiled beef's tongue — — ib.
Langues
CONTENTS.
Pag.
fumett. Smoked tongues — 5 i
Langues de bceuf four ties. Smoked tongues of another fafhion 53
Langue de bceuf a la troche. Beef's tongue roafted — it.
•. de bceuf a la braife. Beef's tongue brazed — 53
• de bcsuf en crepine. Beef's tongue in cowl veal, or other ib.
•• de bceuf a la St. Meneboult. A brazed tongue broiled ib.
,» ' • de bceuf au gratin •• 5 4
Fate & tourte de langue de bceuf. Beef's tongue pye, with raifed
puff-pafte ib.
Langue de bceuf au Parmefan. Beef's tongue and Parmefan checfe 55
Cer--velle dc bceuf. Ox's brains — — ib,
Palais de bceuf a la St. Menoult. Beef's palates St. Menoult ib.
-debceiifalapoulette. FricafTee of palates — ib.
—. de bceuf a Y Anglo tfe. Beef's palates, Englifh fafhion 56
de bceuf au petit lard. Beef 's palates with pickled pork ib.
• de bceuf au Pontijfe. Beef's palates with Pontiff fauce ib.
de bceuf au Parmefan. Beef's palates and Parmefan 57
— de bceuf en filet • ib.
• de bceuf et} timbale. Beef's palates in moulds of any fort ib.
• : — debceiifa la brochette. Beef 's palates broiled on fkewers ib.
— de bceufen menus droits. Beef's palates cut in filets or minced 5 8
• de bceuf a la mariette. Beef's palates in a common way ib.
'• • de bceufalaPro<venc>ale. Beef's palates, Provence fafhion ib.
• de bceuf au Parmefan anx oignons. Beef's palates with
Parmefan and onions 59
«— — — de bceuf au gratin • • ib%
* de bceuf a I'cfcalope. Collop of beef palates ib.
• de bceuf a la marmotte. Beef's palates, country famion 60
• • de bceuf a la ra-vigotte. Beef's palares with a relifhing fauce ib.
" de bceuf deplujjcursfatjons. Beef's palates of different fafhions 61
Queue de bceuf au cboux. Beef's tail and cabbage — ib.
—— de bceuf aux lentilles. Beef's tail ahd lentils — • ib.
' de bceuf en pate cbaud. Beef 's rump pie 62
• de bceuf deplujieursfai;onr. Beef's rump of different fafhions ib.,
Gras double a la Robert. Tripes, fauce Robert ____. j&.
r • double au verjus. Tripes, verjuice fauce 63
double plujteur s famous. Tripes of different fafhions ib.
Rognon de bceuf a la moutarde. Beef's kidney and muftard fauce ib.
Rognons d& bceuf a la mode •• • ib.
Rognon de bceuf enflets. Kidney minced •> 64
Rognons de bceuf en pate cbaud. Hot kidney pie ib.
Rognon de bceuf a la bourgeoife. Kidney, family way ib.
Tetine de <vacbe au <verjus. Cow's udder and verjuice fauce 65
Vfage de la graijje de bceuf & mouelle. The way to ufe beef's fact
and marrow . • ib.
Tranches de bceuf a la bourgeoife. Beef fteaks, family way ib.
Tranches de bceuf a la Camargot. Beef fteak?, by the name of a
famous dancer • < • . • •"• •• 66
Tranches
CONTENTS.
Pag.
Tranches dt bauf a la royale. Beef fteaks, court falhion 66
. * . de bcsuf a la fervante. Beef fteaks to eat hot or cold,
family fafhion ib.
dt bauf au caramel. Beef fteaks glazed or fricandeau 67
Canel/ons de boeuf. Beef forced meat, in form of a pudding ib.
Andouillettes de tranches de boeuf. Beef puddings or faufages ib.
Boeuf de defferte a la Sainte Meneboult. Cold beef marinated 68
. — — de dejjerts a la bourgcoife — — — — - ib.
~ de de/crte en papillotte. Cold beef broilded in paper ib.
Culotte de boeuf a la Mantoue. Rump of beef, Mantua fafhion 69
de boeuf fume e. Beef's rump fmoked ib.
*. -aTecarlatefansfaipetre. Scarlet beef without fakpetre 70
— de boeuf a la Gafcogne. Rump of beef, Gafcogny fafhion ib.
•— • de boeuf dans fon jus. Rump of beef in its own gravy 7 1
•» de boeuf diverjtfie. Rump of beef diver fified ib.
• de boeuf au win de Champagne. Rump of beef boiled in
white wine ib.
_ de boeuf a la royale. Rump of beef, court fafhion ib.
— • de boeuf a la Sainte Meneboult ___ 72
Aloyau au demy f el. Chump of beef half falted ib.
Filets d'aloyau de toutes fafons. Fillets of beef of all forts 73
Aloyau au four. Sirloin baked in the oven • ib.
- en ragout. Small firloin ragout 74
a la Daupbine. Sirloin, Dauphine fafhion ib.
Filet d^aloyau en crepine. Fillet of beef in cowl ib.
• d'aloyau aux fines kerbes. Fillet of beef and fweet herbs 75
«— — d'aloyau aux oignon. en crepine. Fillet of beef and onions
in cowl . ib.
— — de boeuf a Fintendante. Fillet of beef a la commifFary ib.
• de boeuf aux ancbois. Fillet of beef and anchovies 76
•ta— « de boeuf a ly admiral. Fillet of beef, admiral fafhion ib.
* de boeuf glaj/e. Fillet of beef and jelly ib.
Filets de boeuf au grilles. Fillets of beef broiled • 77
Filet de boeuf a la Ni<veruois. Fillet of beef, Nivernois faucc ib.
— — de boeuf a Pltalienne. Fillet of beef, Italian fauce ib.
— — de boeuf a la gendarme. Fillet of beef, gendarme fafhion 78
Poitrine de boeuf fumee. Brilket of beef fmoked • ib.
- de boeuf a la monarque. Brifket of beef, monarch fafhion ib.
— de boeuf a la St. Meneboult. Brifket of beef broiled, St.
Menehoult 79
Tendrons de boeuf de plujieurs fa$ons. Beef griftle of different fafhions ib.
Cote ou carbonate de boeuf au four. A rib of beef in the oven 80
de boeuf a la remoulade. A rib of beef with muftard or
horfe-radilh fauce • —
de boeuf 'a VAngloife. Rib of beef, Englifh fafhion
Cotes de boiufa la H llandoife. Ribs of beef, Dutch falhion
Or f Hits dt boeuf. Beef's ears .
CONTENT!
Du VEAU* Of VEAL.
ft.
*Tete de <veau a la bourgeoife. Calf's head, family way 8-z
-- -- de veaufarcie. Calf's head fluffed • •• 83
_ — de veau a la poivrade. Calf's head with a fharp fauce ib.
- -- de <veau au verd-galant. Calf's head fried with parfley ib.
-- • de veau en crepine. Calf's head in cowl - - — 84
• de veau a la fauce au pore frais. Calf's head with frefli
pork fauce > • - ib.
r— de veau a la St. Meneboult. Calf's head, St. Menehoult ib*
— de veau marince. Calf's head marinated — - • 85
Oreilles de veaufrites. Calf's ears fried • 7- ib.
» de veau en menus drcits* Calf's ears fhredded ib*
• • de veau au gratin • ib*
• de veau au Pontife. Calf's ears, Pontiff fauce 86
* de veau a la Martine. Calf's ears, houfewife fafhion ib.
' - de veau au fromage. Calf's ears and cheefe — ib.
• de veau a I'ltalienve* Calf's ears, Italian fafhion ib*
• •• ------ de veau a la Sainte Meneboult • - - • ib.
Cer<velles de <veau a la creme.. Calf's brains, cream fauCe 87
— — — - de veau aux petit s oignons. Calf's brains and fmall onions ib*
- de veau aux ecrevffis. Calf's brains and craw-fifh ib*
-- de veau aufoleil. Calf's brains fried crifp ib.
l- de veau a la Gafcogne. Calf's brains, Gafcoon fafhion 88
• de veau au reveil. Calf's brains, muftard fauce ib*
' ' - de veau a differences fauces. Brains of different falhioil
and fauces — — . .. ib*
Yeux de veau de differentesfa^ons. Calf's eyes of diffef eftt fafhiorts ib.
Langue de veau. Calf's tongue — ; - g^
Fraife s de veau a u natureL Calf *s caldron, in a plain way ib*.
- de veau aufoleil. Caldron fried of a fine clear colour ib*
• • de veau a la P r oven f ale. Caldron, Provence fafhion ib.
Crepinettes de fraifes de veau. Caldron drefled olive fafhion ib.
Baigneits de fraifes de veau. Caldron fried, fmall fritters 90
Fraifes de veau en crepine. Caldron in veal cowl - ib.
- - de veauaVAllemande. Chaudron, the German fafhion ib.
Yourtes aux zephirs defraife de veau. Calf's caldron pie 9 \
foye de veau a la bate. Calf's liver in a hurry - ib.
- de veau a la rocambole. Calf's livejf with green -ihallots or
chibbol - - /£.
1 de veau a la brocbe. Roafted . ib.
- deveanenbatereaux. Calf's liver haflets . .... gz
—~^de veau a la braife. Calf's liver brazed . ib*
• - de veau a la mariniere. Calf's liver, the failor's fafhion ib.
SauciJJes defoye de veau. Calf's liver faufages - 93
Rognons de veau dej>lufieursfa$ons. Veal kidney of different fafhions ib*
fieds de veau de flu/ieursfafons. Calf's feet of different fafhions ib*
b Pied,
CONTENTS.
Pa&.
Pitds de veaufarcis. Calf's feet with forced meat • 9^
Pied de <veau au citron. Calf's feet, lemon fauce 94.
Ris de <veau de plufieurs fa, ons. Sweet-breads of different fafhions ih.
— de <veau a la Ducbe/fi. ' Calf's fweet- bread, a la Duchefs ib.
— de veait au confomme. Calf's fweet-bread with rich cullis fauce ib.
— - de veau en Ckrifteaux. So called from the fauce 9 -
— de veau aux fines herbs. Calf's fweet' bread with fweet herbs ib.
— deveciuaTAngloife. Calf 's i weet-breads, Englifh fafhion 96
— de veau a la d'Armagnac. From the Inventor's name ib.
-— de veau a. la brocbe. Roafted fweet-breads - 97
— de veau au Pontife. Sweet-breads, Pontiff fauce — ib.
— de veau en hcrijon. Sweet-breads as hedge hogs — ib.
Rijfille a la cboify. Fried forced meat ib.
Queues de veau aux cboux. Calf's tails and cabbage 98
— •- de veau diverfifiees. Calf 's tails of different fafhions ib.
Amourettes de plufeeurs famous. Lamb's fry, and others, of dif-
ferent fafhions 99
Tendrons deveau au petit pois. Veal griftles and green peas ib.
^Tendrons de veau printaniers. Veal griftles, fpring fauce- 100
'Tendrons de veau frits. Veal griftles fried ib.
• • de veau a la poulette. Veal griftles fricafiee ib.
• > de veau aux legumes. Griftles with any fort of greens 101
•• de veau en fricandeau. Griftle or breaft of veal larded
fricandeau . ib.
Poitrine de <veau aPItalienne. Breaft of veal, Italian fafhion ib.
• • • de veau f rite. Breaft of veal fried 1 02
• de veau enfurprife. Breaft of veal mafked, or wonder, &c. ib.
Oreillei de veau farcies a la quenelles. Calf's ears fluffed ib.
Poitrine de veau marinee. Breaft of veal marinated — ib.
• de veau farcie en ragout. Breaft of veal fluffed ragout 103
• de veau au court bouillon. Breaft of veal in its own fauce ib.
••• de veau au Pontife. Breaft of veal, Pontiff fauce ib.
••• de veau en crepine. Breaft of veal in cowl • ib.
• de veau a la Romaine. Breaft of veal, Roman fafhion 104
Cotelettts de veau a la mariee. Veal cutlets, bride fafhion ib.
• de veau grillees. Veal cutlets broiled ib.
* de veau en ragout. Veal cutlets ragout • 1 05
de veau en papillottes. Veal cutlets in paper ib.
• de veau marinees. Veal cutlets marinated • • ib.
- de veau compojees. Veal cutlets compofed or fh.ammed ib.
-" de veau en fricandeau. Veal cutlets fricandeaux 106
•• de veau aux fines berbes. Veal cutlets and fweet herbs ib.
• <& wait aux petit pois. Veal cutlets and green peas ib.
veau au crucbon. Veal cutlets in cruft < ib.
rjeaualapoele. Veal cutlets, half fried 107
veau a PItalienne. Veal cutlets, Italian fauce ib.
de veau en crepine. Veal cutlets in cowl ib.
di-verfifihs. Veal cutlets of different manners ib.
Carry
CONTENTS.
Pag.
Cafrf de veau glaffe on pique a la brocbe. Neck of veal glazed,
larded, or roafted • — 107
. de veau a lafervante. Neck of veal ftewed 1 08
• de veau a la poi-vrade. Neck of veal and fharp fauce ib.
de veau au monarque. Neck of veal, monarch fafhion ib.
• tie veau en cr;pins'. Neck of veal in cowl 1 09
. de VL au en furprife. Neck of veal fluffed ib.
CuiJJ'cau de veau aux epinards. Leg or knuckle of veal and fpinage ib.
. de veau a la daube. Leg of veal doubed, or a la mode ib.
Quartier de veau au cbrvrtuil. Leg of veal cut venifon fafhion 1 10
- — de veau au caramel. The fame cut as above glazed ib.
Ei-aule de veau. Shoulder of veal 1 1 1
Grenandim de veau auxanchois. Small fricandeaux, anchovy fauce it'.
RiJ/olettes de veau. Veal collops • ib.
Paiipiettes de veau. Veal olives — — 112
Brezolles de veau. Veal brazed, a different collop — ib.
Poupeton. Meat pudding . 1 1 5
Marbree. Marbled, coloured, &c. • ib.
Grenade. A grenado • • 1 1 4.
Grenade en Daube. Grenado dobed • • ib.
Favorites. Different olives • • j 1 5
Venetienne •de veau. Broiled veal, Venetian falhion, ib.
•• aujambon • • 1 1 6
• a la motile. Venetian with marrow • . .1 ib.
• au vin de Champagne • ib.
Tricandeaux aux legumes. Fricandeau with garden greens ib.
Noix de veau au Pontife. Knuckle of veal, Pontiff fauce j 17
de veau a la St. Cloud. The fame, St. Cloud fafhion ib.
— — de veau glaffee. Fillet of veal glazed ib.
Rouelle de veau a la daube. Small fillet of veal ftewed ib.
• de vtau a la cendre 1 1 8
Andouillettes au celeri. Sham faufages with celery ib.
— — de veau a la Conty. Fillets of veal, Conty fafhion ib.
Timbale a la Rotnaine • __— . 1 l ^
Veau a lajolette. Without art « ib.
Gateau de Mai. A fpring cake —r ib.
Pain a la Flamande. A Flemifh loaf •• I2O
Crepinettes de Godiveau - ib
Gateau de veau en crepine. Veal cake in cowl ib.
Veau ala vittageoife. Veal, peafant fafhion • • • 121
Bagatelles de veau. Trifles of veal . - ib;
Filets de toulis a la Bechamel. Fillets of cullis meat Bechamel ib.
Du MOUrON. Of MUTTON.
La queue de moutcn de differentes fa$ons. Sheep's rumps of dif-
ferent fafhions — - .. 121
b 2 Queues
CONTENTS.
Pag,
Queues de mouton en tanape. Sheep's rumps veiled — i zz
• de mcuton au caramel. Sheep's rumps glaxed ib.
• de mouton au ris. Sheep's rumps with rice ~ •• ib.
i dn mouton au Parmffan. Sheep's rumps with Parmefan
cheefe .123
• de mouton a la Flamande. Sheep's rumps Flemifh fafhion ib.
«• de mouton a la Milanoifc. Sheep's rumps and favoys ib.
• en terrine, ct ailerons, au coulis de marons. Tureen of
fheep's rumps and pinions, with chefnuts 124.
• de mouton en bocbepot. Sheep's rumps in hotchpot ib.
Langue s de moutsn. Sheep's tongues ib.
•• de mouton a la Pro<ven$ale. Sheep's rumps, Provence
• de mouton glace es. Sheep's tongues as fricandeau 125
Langue de mouton a la royale. Sheep's tongues, royal fafhion ib.
Langues de mouton aux oignons en crepine. Sheep's tongues with
onions in cowl — — ib.
Langue de meutpn en papillottes. Sheep's tongues in paper 1 26
« de mouton au Parmefan. Sheep's tongues and Parmefan
Langues de mouton au four. Sheep's tongues in the oven ib.
• de mouton enfurprife. Sheep's tongues mafked or {hammed ib.
• de mouton a la liaifon. Sheep's tongues ragout 127
*• de mwton a la Daupbint. Sheep's tongues, Dauphine
fafhion - . ib.
• de mouton a la bourgeoife. Sheep's tongues, plain family
fafhion • . 128
• de mouton en tourte. Sheep's tongues pie ib.
Canelons de langue de mouton. Sheep's tongue fried in pafte ib.
Plea's de mouton de dijferentes fa$ons. Sheep's trotters of different
fafhion s — — . • 129
• de mouton a la itlle-viu. Sheep's trotters - — ib.
Pied de mouton en canon. Sheep's trotters fried in pafle ib.
Pieds de mouton a la St. Meneboult. Sheep's trotters fried or broiled ib. '
— — — de mouton a Vafpic . 130
» de monton a la rai>igotte. They are ferved with the fauce
fo called
Carre de mouton au reverend.
and anchovy
• i - de mouton en fricandeau
m de mouton fans fa$ons, 'viz. plain
• . • de mouton en crepine. In cowl — —
de mouton a Fecbalcttes. With fweet herbs
„ de mouton au iambon — ~ —
de mouton a la mode
au
<i la
Neck of mouton larded with ham
.I.-- de mcuton a la jardiniere, ou a la capudne. So called from
the greens, &c. ^ • ib.
Cotelettes
CONTENTS.
Paff,
Cotelettes de mouton fans malice. Mutton fteaks without art, a
plain way 131
^iricot de mouton aux racing s. Hanicot of mutton with roots 132
Lotelettes de mouton de plufieurs fa^om. Mutton Iteaks of different
- de mouton oufenouil; fennel • • ib.
. tie movton a la cendre. ' Mutton chops ftewed flowly ib.
• de mouton a rumour eux ib.
de mouton en crepine. Mutton fteaks in cowl -^ ib*
. de mouton en crepine a'une autre ja$on. Another way 133
— — — - de mouton enfurtout. Mutton fteaki mafked or difguifed ib*
•- de mouton a la Cbartreufe. Mutton fteaks, called after
the above, frier fafhion ib.
• de mouton J "rites. Mutton fteaks fried — 134.
.1.1 de mouton a la Filler oy — — . ib,
i n de mouton a lafervante • • jb.
. i . de mouton a F Allemande. German fafhion — ib.
« i de mouton a la Daupbive ——_ — — ib.
Brefolles de mouton. Mutton collops — -— 135
; de mouton a la po'e'le. Mutton collops another way ib*
• de msuton a la Perigord — — » ib.
»! de monton aux concombres. Mutton collops with ftewed
cucumbers — — — • ib.
Mouton a la bechamel aux onions • . • 136
Pain de mouton au gratia. Mutton rolls in gratin ib.
filet i de mouton marines - • . - < 137
• de mouton a la coquette • ib,
• dt mouton glaj/es aux concombres • ib.
• de mouton en canellon \ • • ib.
Fricandeau de mouton • • • • > 138
Hacbis de mouton de plujieurs fafons. Hafhed mutton, different ways ib*
Cafcalopes de mouton au i>/# de Champagne, Muttqn c'pjlops and
white wine . . • jb.
Rouelles de mouton aux cignoas T— — — 130
Poitrine de mouton de plufieurs fafons. Breaft of mutton different
ways p — — ~~ 16.
Epattle de mouton a la Parme. Shoulder of mutton, Parma falhion iB.
• de mouton au four. Shoulder of mutton baked in the oven il,
— — - de mouton a la St. Menehoult. Shoulder of mutton broiled 140
SauciJJTons d'epaule de mutton. Saufages or coloured moulder it.
Epaule de mouton a la bonne femme. The good houfewife ib.
— de mouton en timbah — — • • • 1 41
1 de mouton aufang - ib.
Selle de mouton a la St. Menehoult. Saddle or loin of mutton broiled ib.
• de mouton en tanape. Matted — — — • ib.
Rot de bif de mouton — — • 142
- — de bifglaj/e. plazed — • — ib.
sr— de bif a la gar one. The fame, a la garone — — it.
Gigot
CONTENTS.
Pa*
Giget tie mont»n au cbou-fieur. Leg of mutton and cauliflower 1 42
• lie mouton au vin de Champagne • ib.
~— — de mouton euf lets farcis rfj
Grenadins de mouton. Small fricandeau of mutton 143
Gigot de mouton a la mode. Leg of mutton, a la mode ib.
. de mouton a la Gafcogne. The Gafcony fafhion — — ib.
. tie mouton a ritalienne. Italian fafhion ib.
de mouton a PEfpagnole. Spanifh fafhion ib.
Mortadellft de mouton. See the receipt — — 1 44
Gigot dt mouton en <venaifon — 'b.
. dt mouton a la fervante «• *&•
• i — de mouton a la Modene — — — — 145
. de mouton au militaire ' ib.
— — de mouton aux legumes — — — — ib.
. de mouton au bacha •— — — — *"•
— — de mouton a la St. Geran — — 1 46
• , de mouton a la Madeleine * ib.
Du COCHON. Of the HOG and PIG.
De la connoffance & dijjefiion du cochon
meat, and cut it up
Cocbon de /ait roti. Sucking pig roafted
.. .. - de lait en galantine. Coloured pig —
. de lait au Maine llanc. Pigs, white monk's fafhion
. de lait au fere Douillet. Pig in jelly
Roulades de cocbon de lait. Rolled like large olives -
Cocbon dt lait a la Bechamel. Pig, Bechamel fauce —
Paupiettes de cochon de lait. Olives of fucking pig
Cocbon de lail en timbale. Sucking pig in mould —
tixre de cochon enfanglier. Hog's head, as wild boar
Ballon de cocbon. Made round, the form of a foot-ball 152
Vfage defang de cocbnn & out res. The ufe of hog's blood and others 153
Petit f ale. Pickled pork ib.
Eebinee a la poivrade. Chine of pork, poivrade fauce — • ib.
Le lard, comment le faire. How to make bacon for kitchen ufe ib.
Queues de cechon de plufleurs fa^ons. Pig's tails of different fafhions 154
PUJs de cochon a la Sf. Meneboult. Pig's feet brazed and broiled ib.
Oreilhs Is panache de cochon de plujieurs fa^ons. Pig's ears of dif-
ferent fafhions . . ib.
de cocbon. Black puddings — ,— 155
de Sainte Ger » ain — . — .— ib.
Jins. Fine, delicate, better than the former ib*
blancs. White puddings • — — ib.
liana communs. Common white puddings — 156
defojes de merlans. Puddings of whitings livers ib.
defoyefgras. Pudding of fat livers — — • 157
d'ecrevij/cs. Craw-fifh puddings — — ib.
Boudint
CONTENTS.
Pfc:
Saudi fis defaifand. Pudding of pheafant — — 157
— de lapins. Of rabbits — — 158
Cervelats fumes. Large faufages fmoked • ib.
- — , de phifieurs fa$ons. Of different forts — 159
SaudJJes de cochon. Common pork faufages — it.
_— en crepinettes.. In cowl — — ib,
, de veau en crepinettes. Of veal meat — it.
. de plu/teursfa^ons. Of different forts — 160
. . de Champagne. With Champaign wine it.
<Timbale de loudin. A mould, fo called, filled with black pud-
ding preparation — — — it.
. a la mariniere. Sailor fafhion — 161
• a la Sainte Cloud — — — - it,
. a la Sainte Menehoult. Saufages broiled — _ ib.
. auxfnes berbes. With fweet herbs — 162
. en ragout ou puree. Saufages as ragout, or with any fort
of porridge — 163
Andouilles de cocbon. Chitterlings or large faufages — ib.
de baeuf. Beef chitterlings — 164.
— de <veau. Chitterlings of veal — ib,
• — — de Rouen — •— — it.
~ a rAnghife. Engliih falhion — 165
— • • • de gibier. Chitterlings made of game — jb.
. " a la Bechamel. White chitterlings — ib.
. — depot/an. Of fifli — 166
— a la Flamande. Flemifh fafhion — — it.
Andduillettes-de veau an Parmefan. Small chitterlings with Par-
mefan cheefe — • - — il.
SaudJ/bns defanglier. A thick fhort faufage made of wild boar meat 167
-• an brodtquin. Made fquare between boards, racktied ib.
Faxons de faire les jambons. How to make hams — 168
Jambon de Mayence. Hams, Weftphalia faihion it.
' • engelee. Harn in jelly — — it.
au naturel. Ham drefled in the common way 169
«• - "• roti. Ham roafted — — ib.
• • • • a la braife. Ham braized — ib.
Roties de jambon. Toafted bread and ham with eggs 170
Filets de pore frais. Fillets of frefh pork — it.
Cotehttesdeporcfrais. Frefh pork fteaks — > — • 171
Langues foitrees de pore. Pork's tongues Huffed — it.
De L'AIGNEAU. Of LAMB.
Teie d'aigneau a la plucbe vert. Lamb's head of a pale green fauce 1 72
-' d'aigneau a la Mordeirwe. Lamb's head, after the name of
the Inventor — — — it.
Lamb's head of different manners 173
• fete
C .0 N T E N T S.
Pag,
Wre d'aigacau au Pontife. Lamb's head, another way — 173
.. dyaigneau a la Conde. Lamb's head, Conde fafhiori 174.
fffit faigneau de plujieitn fafons. Lamb's head, with all its ap-'
purtenances, of different manners Ib.
Epaule d'aigneau a la Daupbine. Shoulder of lamb, Dauphine
fafhion — — — . ib*
Epaule. d'aigneait a lu •vcijinc. Neighbour faftiion 175
Quartier d'aigneau en ere fine. Quarter of lamb in cowl ib.
Ret de bif d'aigneau au monar-ue •• 176
Quartier faigneau auxfnes herbes. Quarter of lamb with Aveet herbs if-.
d'aigneau a lareine. Quarter of lamb with white fauce \-jj
d'aigneau en /auctions. Quarter of lamb as thick fau-
fages or chitterlings ,„ ' ib.
Carre d'aigneau a la belle-iiue. Necks of lamb looking agree-
able, &c. &c. ir>.
dtelettes d'aigneau a la Proven fa/e. Lamb fteaks, Provence falhion I 78
— i d*aigneau en bigarttre. Lamb fteaks diversified ib.
Queues d'aigneau aufoleil. Lamb (leaks of a bright colour 179
Du chevreau ou cabrit. Of kid it>.
DES GROSSES ENTREES en TERRINES et 4UTRE3*
Of large Firft Courfe Difhes, Tureen and others.
Ouille de differ entes fa $ons. Olio, or tureen in different manners i So
Carbure. A tureen with different forts of meat ib.
Ttrrines a la Flamande. Tureen, Flemifh fafhion 181
''ferrine a I'Angloife. Englifh fafhion ib.
• de eeque I'on <ueut. Tureen of what you pleafe it.
debecajjes. Of woodcock • 182
de perdrix. Tureen of partridges ib.
Terrifies de queues de mouton, £ff ailerons, au coulis £sf ragout de
morons. Tureen of fheep's rumps and poultry pinions, with
chefnut cullis and ragout . 1 83
Terrine de volatile*. Tureen of poultries • it.
— — — au monarque . 184
— — — de tapreaux. Tureen of rabbits •• ib.
•• • de macreufes au jambcn. Tureen of wild or fea ducks
with ham < • — 185
— — — de poijffon. Tureen of fim • ib.
• a la neu<vaine. Tureen as you pleafe, or any how 186
• defaumon. Tureen of frefh falmon - ib.
difauman anx ecrevijfes. With craw- fifh 187
CnJ/erole au ris • . ib.
Different bocb.pot. Hotchpot of different forts — —
Ouille au bain marie. Hochpot of all forts of meat 1 98
Salamalec. A fancy dim, or tureen _________ i 89
Financiere. Meaning a rich expenfive diih . ib.
Cbartreufe
CONTENTS.
Pag.
Cbartreufg. After the name of thofe friars • 1 90
Marbree. Marbkd, coloured «• > < > ib.
Corbillon. Intermixed like a balket • 1 9 1
Matetotte royale • * ib.
Matelottes de ce que Von vent. Matlot of what yoU like 192
Prujfienne. Matlot, Pruffian falhion 193
Mat elott e aii general. Fit for a General ib.
— auxoignons d'Hollande. With Dutch or Spanifh onions ib.
Gateau de viande de ce que Vont veut. Meat cake of what forts
you pleafe — - — 1— — "- 194.
•>" a rEfpagnole. Cake, Spanifh fafllion ib.
Compojitlon de panade pour toutes fortes de <viartdes. How to rnake
a ^ roper batter to ufe with all forts of reading meat 195
Des couleurs que Totifejlrt a la cuijine. Of colours ufed in cookery ib.
De la VOLAILLE. Of POULTRY.
Poulets en fricaffee. Fricaflee of chicken < 196
Fricaffee de poulets a lafermiere. Fricaffee, farmer fafhion, or in
hafte • • ibr
Differentes fricaJJTees de poulets. Chickeji fricaffee of different
manners • • 197
Poulets a giblottes de plujiiurs fafoas. Jumbals of chickens of
different manners • ib.
•• a Yetuvee. Chickens ftewed or matlot > 198
«• a la ca<valiere. Meaning without art or ceremony ib.
• migncns aux ecrevijfcs. Small chickens with craw-filh ib.
• a 7a perle. Chickens in the form of pearl 1 99
» au <vin de Champagne. Chickens with white wine fauce ib.
-' au Pontife. Chickens, Pontiff fauce 200
» a la f alette. Wanton, fantaftic, &c. — - — ib.
" ' • a la belle-'vue • •• • • • • ib.
>• a la ntariee. Chickens, bride fafhion — — • 201
1 • a I'ltalienne. Chickens, Italian fafhion • ib.
• a Vafpic • • 202
Filets de poulets a la Bechamel pannee. Fillets of chickens, Be-
chamel fauce and bread crumbs •• ib.
——foujfles a la Bechamel. Fillets puffed, Bechamel fauce ib.
Fleuronsala brunette. Flourifh in form of petit pate 203
Poulets a la bricoliere . •-•• ib.
Petit pouffins aux paniis. Small chickens, and preferred nedlarines 204.
Fricajflee de poulets a la Bourdois. FricafTee of chickens, after the
name of the Author ib.
Poulets biftories. Chickens garnifhed, embellifhed, &c. 205
— — — a la pierrettes. Chicken marbled — '• - ••• •-• 206
Culottes de poulets aux petit s oignons • • ib.
Poulets aux ({revij/es. Chickens with, or as craw-fifh — ib.
c Poulett
CONTENTS.
Pag.
'f a la krocke avec ragot de legumes. Roafted chickens with
Itewed greens 207
. // la brocbe a differentes fauces. Roafted chickens with
different fauces ib.
— — — a I"" excellence. Excellency ib.
.. a la jardiniere. From the garden greens which make
the fame • ' • • 208
a la tonne amis. Chickens without art • ib+
• en papillottes. Chickens in paper • 209
a la Daupbine. Chickens, Dauphine fafhion ib.
•• en J'aueijfcns. Chickens as large faufagcs
a I* admiral. Chkkens, admiral fafhion
. a la Tartan. Chickens, Tartary fafhion
• entre deux plats. Chickens done between two dimes
. marines. Chickens marinated «
a la Sainte Mcnehoult. Chickens broiled •
Fricandeaux de pculets a I'Efpagnole. Spanifh fafhion
Poukt-i au <verd-pre. Meadow-green -
Matelotte de poulets a la brocbe. Matlot of chickens roafted
• de poulets a Tanguille. With eel •
• -- de poulets cuits. Of roafted chickens
Grenadins de poulets • — »
Poulets aux trufes. Chickens with truffles • •
• a la Sainte Cloud. Chickens, St. Cloud fafhion
• a la liafon aux petits aufs compofes.
fauce, and fmalls eggs fhammed
-' a la •villageoife. Chickens, country fafhion
• au gratin •
• en fur tout. Chickens mnfqueraded
— a la reine •
• au celadon •
• (i I'Angloife* Chickens, Englifli fafliioa
• en caij/'es. Chickens in paper cafes
• an roumejlec. Cullis n>ade of fragments
Cuijjts de poulets a different es jauces & ragouts
with different fauces and ragouts
Poulets a la
• -- aux petits ptis. With green peas
•• a la poele. Chickens in a hurry —
- au Parmefan. With Parmefan cheefe
• - au blanc-mange •
- au <verjus. With verjuice grapes or others
. - au Sultan. Chickens, Turkifh fafhion
•" a la favorite • 223
mignons aux pijlacbes. With piftachio nuts — 224.
Matclotte det pduhti aux ratines. Matlot of chickens with roots ib*.
Pojtletr
CONTENTS.
Pag.
Pallets glaces. Chickens glazed --•• 224
- a la payfanne. Chickens, coun try- wife fafhion 225
. en gcltzes ; appelles au Pere Douitlet. Chickens in jelly ;
called a fribble, codling, &c. • •$•
- a I'Indienne . 226
« a la marmot te • * •• iff.
Du DIN DON. -Of TURKEY.
Dindon a la brochc a differ elites ragouts. Roafted turkey with
different ragouts • ib.
» fan is d'oigncns & petit lard. Turkey fluffed with onions
and pickled pork 227
au Pere Douillet ib.
• en galantine. Turkey, coloured 228
a la daube. Turkey dobed • ib.
Daube de dindon foure. Turkey dobed another war — 229
Dindcn au court bouillon. Turkey in its own gravy — it>,
— . farcl de trufes a I'Efpagnole. Turkey Huffed with truffles,
Spaniih fafhion • 230
• en timbale. Timbale, a mould made in the form of a
kettle-drum — ; • ib.
••• a I'ecarlalt. Turkey, fcarlet colour ib.
a la Mayencc. Turkey, Mayence fafhion 231
« 'a lapoele. So called for being done with very little liquid ib.
•" farci de marons & fauciffes. Turkey roafted, fluffed with
faufages and chefnuts ib.
Salmi de dindon. Turked hafhed • 232
Cuiffts de dindon a la Pfetrtttfale, &c. — —— — — ib.
Jliles & cuiffes de dindon glades. Wings and legs of turkey glazed 233
Filets de dindon de plufuurs fa^ons. Fillets of turkey different ways ib.
CuiJ/es de dindon en facon de cuijfcs d'ojes Legs of turkies pre-
ferved like legs of geefe 234
— — - de dindon en furprife. Sham legs of turkey • •• • ib.
Pates de dindons a la Sainie Meneboult. Stumps of turkies, St.
Menehoult, fried or broiled ib.
Du PIGEONS Of PIGEONS.
Frfca/ee de pigeons a la pouletie. White fricafiee of pigeons 23 5
de pigeons aux pet its pois. With green peas — 236
— — - dc pigeons a la payfanne. Country fafhion • ib.
Pigeons en juriout. Pigeons mafqueraded, &c. — — ib.
" aufoleil. Tranffurent like the fun — < ib.
four.es aux pijlacke. . Stuffed pigeons and piftachio nuts 237
au court bouillon n . fl.
a la Sainte Meneboult — — — — ib.
glacet aux leguma. Glazed and ferved withftewed greens 238
C 2 Pigeons
CONTENTS.
Pag.
Pigeons a fa Perigord au g rat in , • 238
» a la troche a dijferentes fauces £f? ragouts. Roafted pi-
geons with different fauces and ragout 239
.. en hotbepct a I'Efpagnole. Hotchpot of pigeons, Spanilh
falhion • ib.
. en erepine au Pontife. Pigeons in cowl, Pontiff fauc^e 240
-. .. . aux ecrwiftf. The fame, with crawfifh cullis ib.
• a la Bry, a ritalienne. Pigeons, from the Inventor's
name, with Italian fauce « — 241
— a la crime aux ecre<viffes. With cream and craw-fifli, as
a fricaflee • •
•. au beurre d'ecre<vijfis. With craw-fifh butter
». accompagnecs aux ecrevijjes. Accompanied with craw-fifh 242
.- a la charmante. Delightful — ib.
• an monarque. Royal •• • 243
• enfurprize a la ravigotte. Mafked, with ravigotte fauce ib.
.. a la creme. With cream fauce 244
»• au Parmffan, et au gratia. Glazed, or with Parmefan
.. a la Fiane — . — — 245
i. aux alles, aux granadins. As if alive, with fricandeaux 246
• a la brunette. Brown pigeons • ib.
• au reverend. The clergyman's falhion — — 247
a la bate. In a hurry . , , . ib.
•• ' au grot rene. With a ragout -___—— it.
• — a la moelle. With marrow *-— ? 248
" a la Pro'venfale. Provence fa(hion •» ib.
• ' en heri/on. Like a hedge-hog — -— it,
• ' • a la. Intendante - . . . . 249
• • aux oignons, en ere pine. In cowl, with onions it.
• • a la crapaudine. Like a toad — — ib.
• a la marline. Flatted • • 250
" a la princeffe. Of a rich preparation • it.
Compote de pigeons aufang. Stewed with blood — — 25 I
Pigeons a la dauie, et aufenouiL Dobed, with or without fennel it.
• • a I' eminence. Cardinal's fafhion . 252
• a V Allemande. German fafhion • ib.
• • • a I'echalotte. Farced with lhallots — — 253
•• en mateloite. Matlot of pigeons • ... ib,
Timbale de pigeons au fume, et en pate. Of a game flavour, or
in moulds it.
Poupeton de pigeons aux choux-feurs. Mafked with cauliflowers 254
Pigeons aux trufet. With truffles . it.
DES
DES CANARDS, CANETONS, OTES, fc? OISOXS.
Of Ducks and Ducklings, Geefe and Goflings.
Page.
Canard aux petits pots. Duck and green peas •• "•. 255
Canetons roules. Duckling rolled - ib.
— — — en hatereau. Roafted on fmall fkewers, called hatereau ib.
• de Rouen a la broche. Rouen duckling rpafted 256
. a I'ltalienne. Italian fafhion — — j&m
— — - en fricandeaux • — — 16.
.— a la puree vert. With green peas porridge — — • 257
Canard en timbale <*— — — — — • ib.
.. a la Romaine • • ib.
• ' a la Nivernoife. Duck, with fauce Nivernoife *— H>.
. a la daube. Duck ciobed «• 25$
— aux navets. Duck, with turnips — — ib\
Macedoine de canard. Macedonian ducks •- •• ib.
Canard de plujieurs fa^ns. Different ways • 250
a la Pritjjienne. Pruffian fafhion ib.
Grenadins de canard a la royale. Small fricandeau of duck 260,
filets de canard de pltt/teursfa$ons. Duck hafhed, of different ways ib.
Oyes & o'ifons de plujieurs facons . Geefe and goflings, of different
manners 2&«
Cuijfis & ailes d'oyes, comment Its tonfer<ver. How to preferve
legs and wings of geefe • /J5.
Qye a la daube. Dobed goofe • • • ib.
Oye a la Carmagnole. Goofe, after the Inventor's name 262
.—- di<verfifiee. Different ways • /£.
Pieds d'oyes en crifteaux. Stumps of geefe in clear jelly 265
DES PQULARDES fcf CHAPONS. Of Fowls and Capons.
Poularde au groi fel. Fowl, plain boiled — — 263
au court bouillon. A fowl in its own gravy . 264
au reviel. Re<veit, quick fharp fauce to the palate ib.
a la royale. Fowl, cpurt faihion • ib.
a lafervante — — » 265
au due. From the title duke - • -• ib.
a la reiae —— — •• ib.
enfauciffe. Done in the form of a large faufage 266
•frite. A fowl fried ib.
en cingarat. With flices of ham _— - 267
a la Sainte Menckoult • . . - ib.
a la Tartare • •• ib.
au poi;;t dujour. From the various colours • 268
aux trufes. A fowl with truffles - ib.
Fricandeau d'une poularde. Fricandeau of a whole fowl 269
etu<uee. Stewed fowl — — •• ib.
Poularde
CONTENTS.
Pag.
Poularde an fang. Fowl fluffed with black pudding preparation 270
filets de poularde a la pculette. Fillets of fowl fricaflec ib.
Poularde glacee. Fowl glazed • -- • • ib.
• en c repine. Done in cowl _— _ 271
» • en galantine. Fowl in cake or marbled ib,
». a la financier e - • ib.
Cuijfis dt poularde accompagnees ; meaning with other things.
Legs of fowls garnifhed •*- 272
filet i de poulardefouff.ee a la Bechamel. Fillets of fowl, with a
raifed Bechamel fauce ib.
Poularde aumiroir. A looking-glafs, a very clear jelly 273
Cuijfcs de poularde a Vementail. The lhape of a fan ib.
— — - de poularde s au quadril •• 274.
Rijfclles a la Bechamel. A fry of poultry, with Bechamel fauce ib.
Poularde en hochepot. Hotchpot of fowl 275
. en berffon. Fowl as a hedge-hog ib~.
*. aufime — — — - • ib.
- en cbipoulate. A tureen, or fowl matlot ' 276
Cuiffis de poularde aux trufes. Legs of fowl and truffles ib.
«— — de poularde att prince • • • — — ib.
— — - de poulardes a la gendarme. Military fafhion — — 277
foires at poulardes aux trufes. Legs of fowls in the form of pears ib.
Cuffes de poulardes en gele^. Legs of fowls done in jelly ib.
Culottes de poulardes a Vltalienne — — — 278
Cbamoices • • • — - • ib
Cuiffes de poulardes a la cendre. Upon afhes • • • 279
Quenelles de poularde. Forced-meat balls • ibr
CuiJ/es de poulardes Bacbique. From Bacchus • 280
Ailerons de poulardes au dindons de differ ente s fa$ons. Pinions of
fowls or turkics, of different manners it.
compojes. Shammed pinions • ib,
Terrine d' ailerons aux marons. Tureen with chefnuts 281
Crete* enfricaffees au blanc. Cock's combs white fricaffee ib,
J)es foyes gras. Of fat livers • ••• ib,
DE LA y EN AISO N OU VIAXDE NOIR.
Of Venifon, or Brown Meat.
J)u fanglier ou eocbonfauvage. Of wild boars or wild hogs 282
Sang tier a la daube. Leg of a wild boar dobed — 283
Hure de fanglier a la bratfr, Boar's-head brazed ib,
Sanglier a la poi--vrade. Roafted, and ferved with a fharp fauce 284
— — en pet iff ale. Pickled - . ib.
Ecudin de Janglier. Black puddings of wild boar • //',
Dn marcajjin. Of the fucking wild boar . ib.
— - cerf, t>icbet daim, (be-vreuil, & faon. Of deer, hind, buck,
doe, kid, and fawn — — — 285
CONTENTS.
DU GIBIER EN GENERAL. Of Game and Wild Fowls.
ft*.
Lapreaux en caillcs. Rabbits roaited as quails - 28 >
, au Pontife. Rabbits, Pontiff fauce — ~ — • 286
a I'ffcahpe. Rabbit collop — — ib.
— en galantine. In cake or marbled • • • • ib.
. — au pois. With green peas • 287
Roulades de lapreaux. Rolled • ___ ^
Lapreaux en papillottes. Broiled in paper — — ib.
. — marinees. Marinated • — — ib.
_, gn fricaffee. Fricaffee, white or brown • ib.
Cuijfes fie lapreaux a. la Dauphine • • • ib.
Fillets de lapreaux enfurprife. Mafkcd • ib.
Lapreaux en ragout de plujieurs faijons. In ragout, different ways ib.
a la brocbe aux fines berbes. Roafted and fluffed with
fweet herbs • • ib.
. a la Pro'ven^ale. Provence fafhion • ib.
— en timbalis. In moulds • ib.
~- en grenadins. In fmall fricandeaux — ib.
. en matelottes. With other kinds of meat • it.
Filets de lapreaux melts. Fillets mixed ib.
~ • aujambon. Mixed with ham — — 288
Lapnaux en acbis. Haflved with other meat — • — ib.
•. en racourci. Shortened • i$.
Filets de lapreaux grilles. Fillets broiled • ' ib.
Lapreaux en crepine. In cowl • ib.
• au monar^ue. With royal fauce • ib.
• en falade* Salmagundy • ib.
<Terrine de lapin a la puree, & petit lard. Tureen of rabbit and
pickled pork, with porridge • ib.
• a la payfanne. Tureen, the country fafhion ib.
Lapin en gelee. In jelly — — — ib.
en paupiettes. Olives of rabbits • ib.
Lie-lire en terrine a la daube. Tureen of hare dobed • ib.
aufang. Hare with its own blood •• • • 289
Roulades de liwre. Collared hare • - ib.
Filets de h<vreaux a Vefcalope. Collop of leveret • • • ib*-
Gateau de lie<vre. Hare cake • - ' •• 293
Cotelettes de levreau. Cutlets of leveret • • ib.
Liwre en civet. Hare ftewed • 29 1
Levreau au cbevreuil. Leveret, kid fafhionr > • - ib.
Lrevre a la Polonoife. Hare, Polifh fafhion — — . /£.
— —- en haricot • • zyz
Levreaux en crepine, £3* grettin . . . • ib.
Filets de le-ureau aux legumes. Fillets of hare with dewed greens ib.
Boudins de lever eaux. Black puddings made of hare or leveret 293
Filets de levereaux aux anchors. Fillets with anchovies tb.
Lrvtreavx a la minute. Qwck} in a moment • •• •• 'ib.
ton
CONTENTS.
Pa*.
Da ramertaux. Of wood-pigeons — - 294.
RaMsreaux a FAllemande. German fafhiori - ' • - - it.
_ aux fenouil. With fennel fauce — — it.
Becajfif, BecaJJines, tff Bee aux a la troche a dijferentes fauces. Wood-
cocks, fnipes of both kinds, roafted with different fauces it.
Salmie de becajjes • • 295
. de becajfcs a la Salnte Menehou.lt • ib.
Jlecaflines a la ducheffe • ' • 296
Eecaux a-la Perigord it.
— au Jaime de provente. Snipes falmie, Provence fafhion 297
Filets de becajffes au jus de canard. Fillets of wood- cocks with
duck gravy — — — '• •" it.
Becajfes & beeajpnes aux trufesy & aux olives. Wood-cocks and
fnipes with truffles and olive ragout it.
Des alouettes. Of larks -"• • 298
Alouettes en cerifes. Larks in the form of cherries — — ib.
Des flutters, varteaux, & grives. Of plovers, lapwings, and
thrufhes • ' it.
Pluvier a la Perigord. Plover with truffles • 299
Cailles a la Flamande. Quails, Flemilh fafliion ib.
..i au laurier. Quails with laurel • 300
• . •- en ragout, ditto en matelotte, au gratin, &c. • - • it.
Des perdreaux & pe rdix. Of partridges, young and old ib.
Perdreaux a la troche a differ entes Jauces & ragouts. Roafted
partridges, with different fauces and ragout — — - it.
«. a la Madelaine • 301
————— grilles aux fines herles. Broiled with fweet herbs it.
i a la Proven fdc, au Pontife • it.
• au conftmme. With rich cullis fauce • ib.
•• • a la Perigord • 302
Perdrix a la filler oi. From the title it.
Perdreaux a la Mandui. After the name of the maker — 303
1 • a lajardiniere. With garden greens it.
Perdix a la daube Sicilienne. Partridges dobed, Sicily falhion it.
Perdreaux a la Daufhine . , . 304
1 au citron. With lemon fauce - • it.
• glaces. Like a fricandeau it.
• a la Poknoife. Poliih fafhion •• it.
Aihis de perdreaux au gratia . . . it.
Perdreaux au fumet • . . it.
— — — a la braze aux choux. Brazed with cabbages it.
Ac bit a la Turque. Hafhed, Turkey fafhion 305
Des RAGOUTS, et des RISSOLLES. Of Ragouts, Collops, or Fries.
Ragout de Salpicon. Forced-meat ragout 305
ifon afarcier. Ragout for fluffing any thing 306
Ragout
CONTENTS.
Pa£.
Ragout de falpicon a PArkquine. Of various colours — — 306
-- defoyesgras. Of fat livers - — — 307
• de crete'. Of cock's-combs — — • ib.
. de jambon. Of ham • ib*
•• • de petits asufs, et rognorts de toq. Of fmall eggs and
cock's kidnies - - 308
• - da rls de -veau. Of Calf's fweetbreads — — ib.
• - mclss dc trufes et d'buitres. Of trufRes and oyfters 309
— — — a V Anglcife. Englifh fafhion » ib.
- • feercviJTes. Of craw-fifh — — — — 3 1 o
• - — de laitances. Of carp rocs • il.
— - de mottles. Of mufclcs - • — — ib.
• - d'huitres, de plu/ieurs fafons. Of oyflers, different ways 3 1 1
• - de morilles. Of morclls - - - 3 1 2
•• • • da champignons. Of mufhrooms • ib,
de concombres. Of cucumbers • 313
. -- de f>ois> Of green pens - • ib.
• - de i/frjus. Of vcrjuic? grapes, and others ib.
• - de trufes. Of truffles - 3 1 4.
•• d'afperges en petits pois. Of afparagus, as green peas ib.
' - de petits oignons. Of fmall onions - ib.
• de ratines. Of roots « 315
. - de navets. Of turnips • • • • ib.
• - de cbicoree. Of endive and lettuces • ib.
• - d'oxeit'le. Of forrel - 3 1 6
. - fefinars. Of fpinach - • - • ib.
• ck cardans d'ej'pagne. Of Spanifh cardoons — ib.
" de <pijT aches. Of piltachio nuts • 317
1 • • de cornicbons. Of Girkins • " • • ib.
• de cerneaux. Of green walnuts — — — /£.
de cboux. Of cabbage
• - de cbouxfleurs. Of cauliflowers . 3 1 8
• d^baricots 'verds. Of kidney-beans • ib,
RiJJolles a la bechamel. White collops ... ib,
• a la cboify . 319
• de palais de bceuf. Of beef's palates - ib.
• • de gibier. Of game ' ib.
• - — de differ entes farces. Of different forced-meats 320
r ° (t la preji ente - • • ib.
• a la Proyenfale. Provence fafhion , — - — ib.
Du ROTI, et de la f aborts de h preparer. Of ROAST, and how
to drefs each Kind • 321, &c. &c.
Du POIS SONS d'Eau douce, et de Mer. Of Frefh and Sea Water Fifti.
Dfs graces et braifes maigres. Of meagre glazes and brazes 325
de poijfin. Fiih forced-meat -• • < > • ib.
d Farce
CONTENTS.
Pag.
Farce mnigre fan* poijjons. Meagre farce without fifli • • 326
Carpe au ccurt-btuillon, et an bleu. Stewed carp, blue fauce id.
• a la bourgogne. With red wine iff.
— •—• a laf.nanciere. Rich and expenfive 327
far tie, a In gendarme. Stuffed, the military fafhion ib.
' grillee, alafar<.e. StufFed and broiled 328
/rite. Fried ib.
a Fetuvfe. Stewed ib.
••- etuvle a la chartreufe. Stewed in the monadic way 329
• en matclotrc. In matlot ib.
en matelatte a la marinicre. In matlot, feaman's fafhion 330
• a la Jacobine. Another monaftic way ib.
aux fines herkes. With fweet herbs • ' • ib.
farde. Stuffed 331
a la Daupbine. The Dauphine famion . ib.
— — - au monarque. Carp monarch 332
a la Pclonoij'e. Polifli fafhion ib.
• a la brocbe. Roafted • ib.
. tn achis. Haihed 333
, en redingotte. Mafked . ib.
— —- en eciijjon. In the form of an 'fcutcheon •' ' ib.
• au prince. The prince's famion 334
Filets de carpes de plufieurs fa$ons. In fillets • ib.
Du brocket. Of pike • 335
Brocket a la foulette. Pike with white fricaflee ib.
•. frit. Fried pike ib.
a I'ltalienne, a la brocks. Roafled, Italian fafhion 336
. en dauphin. In the form of a dolphin ib.
a la marice. The bride's fafhion ib.
• au gros fd. In a plain way • 337
• a la brocket, en gras ^2 en maigre. Pike roafted with
meat, or meagre fauce ib.
• a la femone. The country wife's famion ib.
en g ranadins. As fmall fricandeaux 338
• en etu'Vce. Stewed as a matlot • il.
— au 'vin de Champagne. With white wine • ib.
• a it Provenfalt. Frovence fafhion < 339
a la ducbcffe. Her grace's famion ib.
. moitie aujblue, moitie frit. Half ilewed and half fried ib.
• a I* Allemande. German famion • 340
• a F Efpagnole . Spanifh fafliion ib.
~ a F Arleqirine. Of various colours « ib.
Des Anguilles. Of Eels . 341
jfnguilles tnfricaffee de poulets. Eels as chicken fricaffee ib.
. a In Ni-vernoife. With Nivernoife fauce — — ib.
. a la brocbe, di'verjifn'e. Roafted, different fauce ib.
. glacee. Glazed, as a fricandeau 342
. . a la cbartreufe • . • . . ib.
Anguilles
CONTENTS.
Pag.
illes a la Sainfe Meneboult •— - • . .... 343
— au brodequin. Racktied • ib.
a dc. co'/ferfver les anguilles, ou autres poijjons. To preferve
eels, or any other kind of fifh . ib.
ixtes. Fried eels — — — — 344
--- ti I'etu'uce. Stewed, or in matlot • ib.
• -- en canape. Matted, or mafk.cd 345
A rdouilleties d'anguilles. Saufage«, or chitterlings o'f eel it>.
jfnguilles a la Napolitaine. Eels, Neapolitan fafhion — 346
• --- a I'afpic. With a fharp fauce • - *'/•.
Des lamprois. Of lampreys . •• ib.
Encvee de lamproi. Ste.wed lamprey • - • 347
La>n't>roi grille a la rtmouiade. Broiled, with remoulade fauce ib.
• -- a r Italienne. Italian fafhion • - ib.
• - ft la burgogne. With red wine — 348
De perches. Of perches _______ ib,
Perche au beurre. Perch, with butter fauce - ib.
• -- a la Tar tare. Tartary faihion - 349
— — - 2' dijferentes fauces £9" ragouts. With various fauces and
ragouts
la Saint 'e Menehoult
. -- a r^Kgloij'e. Englifh faihion - ib.
— — - matte'otte a feau. Matlot of perches - .. , .. J^Q
-- au <uin de champagne. With white wine ib.
Des tenches. Of tenches - 351
Tenches a la poulette. Tenches, as a chicken fricaflee •— -— ib.
• - au Pontife. With Pontife fauce - ib.
• • en ragout. Ragouted . . ib.
— — — a la bonne-femme. The good houfewife's fafhion 35 z
• a la ravigc,tte. With ravigot fauce - ib.
— - au monarque. Royal fafhion •• ib.
• - ••- de plufeeurs fafons. Different ways — — 353
• a r Italienne. Italian faihion - ib.
Delatruite. Of trout — — 354
Truite aux fines herbes. Trout with fweet herbs • ib.
-- a I* Allemande. German faihion • - • ib.
— — - au bleu. Of a fine blue colour • 355
• -- a la chartreufe. In a monafdc way . . . • ib.
-- a la perigord. With truffles i ib.
-- glacee. Glazed as a frieandeau • 356
-- JUtts. de dijferentes famous. Fillets of trout, different ways ib.
• -- au four. Baked - - ib.
•—-filets aux win de champagne. Fillets of trout with white wine 357
Du tarbillotiy goujcn, et grenouilks. Of the barbel, gudgeon,
and frogs 357, 358
f)u Saumon. Of falmon . 358
. d 2 • Saumon
CONTENTS.
Pag.
Saumon aux ecrevijjes en gras et en maigre. Salmon with craw-nfli 359
«- accompagne. Garnimed with other things — • it,
. aux fnes berbes. With fweet herbs ••• 360
— e 71 n'icandeau — "~" ib.
• a la bonne-femme. The houfcwife's fafhion — it.
• frit. Fried — 36»
flets a I'ltalienne. Italian fafhion ib.
• en hatelets. As haflcts ib.
Pure de faumcn a differentes fauces et ragouts, Joul of falmon,
with different fauces and ragouts •• $6z
Darde de faumon, a la cboiji. Split falmon ib.
CaiJJes de faumon fumes. Cafes of fmoked falmon ib.
Saumott/ale a la Hollandoife. ' Dried falmon, Dutch faftiion 363
Salade de faumon fale, et autres fa^ons. Sallad of dried falmon,
and other manners — — • — • — ib,
Df Vcjlurgeon. Of fturgeon . • ib,
Efturgeon a dijferentes fauces en gras et en maigre. Sturgeon
with various fauces 364
•• > a la troche en gras et en maigre . ib.
•" — a la mayence. Larded with ham — — — — ib.
• a la bonne-femme. The houfewife's fafliion 365
—-—. grille. Broiled ib.
• & la Saint e Menehoulty en gras et en maigre — it.
a I'Angldfe. The Englifh fafhion J 367
Crenadins ftfargtw. Sturgeon in fmall fricandeaux ib.
Ejlurgeon a la cenetrt. On afhes, or brazed flowly — 368
Du turtot et turtotin. Of turbots, large and fmall — ib.
Yurtot au court-bouillon. Turbot, plain boiled -• • ib.
Turbotin aux fines berbes. Small turbot with fweet herbs 369
•• • - a la Sainte Menehoult. Broiled it.
Filets de turtot, de differ entes famous. Fillets, different ways it,
Turtotins au Parmefan. With Parmefan cheefe 370
Turtot au Pontife. With Pontiff fauce it.
• glacft. Glazed it.
• >-en citron. With lemon — — 371
•' a lafinanciere, (See carp under the fame name) ib.
•• a la Hollandoife. The Dutch fafhion 372
De tariets, plies, et halitotte. Of flounders, plaice, and hallibut it,
Carhts au citron. Flounders with lemon fauce 373
De la fair. Of the foal ib*
Soles au Pont if c. Soals with Pontiff fauce 374,
— — — de pluficurs fathom. Soals, different ways ... ib.
• ••"" aux fines berbes. With fweet herbs -. ib.
—— au four. Baked ___ 375
i en hatereau. Olives of foals, either fried or roafted ib.
•: en fricandeaux . it.
filets defoles a la Bechamel. Fillets of foals, with Bechamel fauce 376
defoles au verjus. Fillets of foals, with verjuice fauce it,
toPalofe. Offhad-nlh. _ _,- it,
CONTENTS.
De la vive. Of the weaver ..' . - 377
Fives de differentes famous — — —- — . ib.
Matelottes de vives a la Provencals • ib.
Fives a la Sainte Cloud — — — .— . /£.
.' . glacees — — — — _____ jb.
• aux fines herbes — — — - — ib.
— — a la ducbej/e • •• ib.
••- • farcii a dijferentes fauces > • 378
— — a la foulette — — • • * ib*
— — a la Provencals • • • • ib.
-. a V AV.emande — — — — ib.
De merlans et furmulets. Of Whitings and Mullets — — ib.
Merlans a la fauce a la Morue. Whitings, with fauce Morue Ib.
. en hatereaux. (See foals) — — — — • 370
Quenelles de merlans. With forced-meat balls ib.
, a la moutarde. With muftard — — - ib.
. au Pontife. Pontiff fauce — — ib.
— • — — - a la fervante. In a plain manner — « — ib.
Eperlans a la Sainte Me.neboult. Smelts broiled 380
«— en furtout, Mafked ib.
• au fenouil. With fennel fauce •• • ib.
Mate/offcs, ou epcrlans aux fines berbes, Matlot of fmelts, or
with fweet herbs • - ib.
Du maquereaux. Of Mackerels • 381
Maquereaux a la maitre d'hote!. Mackerels, the clerk of the
kitchen's manner • • ib.
••- aux fines berbes. With fweet herbs — — - ib,
• . a la Flamande. Flemifh fafhion • 382
au cuurt-bouillov. In their own fauce — ib.
• a I'ltaliennc. Italian fafliion — — ib.
• 1 en fricandeattx - •
'. Afrits. Fried •
" • a la Nivcrnoife. With Nivernoife fauce
Filets de maqucrcaux au jus d1 orange.
orange fauce
Ca'ijjes de maquereanx aux trufes. Mackerels broiled in
cafes, with truffle fauce
Maqucreaux aux ecreviffes. With craw-fifh fauce
• en cailles. Like quails
Des barengs et far dims. Of herrings and pilchards
Harengs frais i a la moutard. Freih herrings, muftard fauce
• ' frais marines ___________
frais, fauce au caper;. With caper fauce • > • -
«• 1 — frais, au fenouil. With fennel fauce - • ••
« frais, a la Sainte Menehonlt. Broiled —
•" frais, BVX fries berbes* With fweet herbs , — —
Hereng)
CONTENTS.
Pag.
Hertfigs frais, en matelstie. Matlot of frefh herrings 386
• fon tt Jules a la Sainte Menebouh. Dried and pickled
herrings, broiled ib.
Sardines grilles. Broiled pilchards ib.
JR.auget aux capres. Roaches, with caper fauce • 387
Du cabiliof, de la morue, et merluche. Of frefh, barrelled, and
dried cod ib.
Msrluche a dijferentei fauces. Dried cod, or flock fifn, to dif-
ferent fauces • ib.
Hure de cabiliot aux huitres. Cod's head, oyfler fauce 388 .
Morue fraiebe, aux f.nes kerbes. Codling, with fweet herbs ib.
• ou merluche a la Flamandc. Barrelled or dried cod, Flemifh
fafhion • - ib.
— — a la caputine. Barrelled cod, the Mendicant way ib.
-• et rxerlucbe a la jardiniere. With garden fluff — — 389
a la maifre d'httel • ib.
• • - a la moutarde. With muflard fauce • > ib.
• au beurre noir. With burnt butter ib.
• • a la creme • — • 390
— — aux verju-s de grains • ib.
De la rain. Of fcate • ib.
Raie a dijferentts fauces. Scate, to different fauces — ib.
— — au beurre noir. With burnt butter • ib.
— — marit;te~ Marinated • • 391
•• grillee. Broiled — ib.
— — aux fines berbes, a la Jacobine. With fweet herbs ib.
—— en matelote au Parmefan • ib.
• au <vin de champagne. With white wine fauce — 392
•—— • a la burgogne. Wkh red wine fauce — — — ib.
De la PATISSERIE. Of PASTRY.
Pate brifee. PufF-pafte 393
feuilletee. Rich puff-pafle ' tb.
• • feuilletee a Vbuile. Rich pufF-pafte, with oil ib.
• ' •• a demi-fuilletage. Not quite fo rich • 394.
• ' a la graife de beeuf. Paile with beef fuet — — ib.
— — a baignets. Friture pafte, or batter ib.
— — croquante. Pafle for crokants . ib.
• a la royale. Royal pafle — — • 395
• a la reine. Queen's pafle • ib.
——— a VEfpagnole. Spanifh pafle • — • — ib.
a canellon. Pafle to bake or fry any thing in — — ib.
— — au ris. Rice pafle • 396
• au beurre d'ecrtviffes. Pafte with craw-fifh butter ib.
— — aufucre. Sugar pafle — ^— , , , . ib.
— — ax fromage. Cheefe pafle • . ib.
— — a la ducbe/Te. The duchefs's pafte — — — »4.
Pa*
CONTENTS.
Pag.
Pated^amandes. Almond pafte - 397
- a echaudte. Shoudy pafte -- - • — ib.
- a brioche. Tvvifted like a Turk's cap 398
- de flans, dario'es, ft de ce que I* on i>tiut. Pafte proper for
large and fmall cuftards • ib.
— — - a la Flamande. Flemifti pafte < - . 399
De P A T E S. Of P I E S.
Pate de bccuf. Beef pie - • ib.
. - de wean. Veal pie • - • 400
- de mouton mele. Mutton pie mixed • ib.
- - de cichon de lait. Sucking pig pie - - ib.
- dejambon. Ham pie - • • 401
— — de venaifon. Veniibn pie " iL,
— — de poulardes, d'u^dons, et autres volatlles. Of ail kinds of
poultry and wild fowl . - — 402
. d' Amiens, en fate fine. Amiens pie, with a fine pafte ib.
- - d* Amiens, en pate bife. Ditto, in common pafte 403
- deperdrix. Partridge pie • - • ib.
- de pluviers, lecaffes, et bccajjtnes. Pie of plovers, wood-
cocks, and fnipes - 404
. de pigeons, ortolans, cailles, alouettes, &c. Pie of pigeons,
quails, or fmall birds • ib.
— — de peri'^ueux. Perigord pies - ib.
- - de lie<vres et de lapins. Pie of hares and rabbits — 405
- de faifand. Pheafant pie • - ib.
. - ftftvrgedtt. Sturgeon pie -- • - • ib.
- de macreufe. Pie of wild fowl • ib.
- de truite. Trout pie - • 406
- - de foles. Soal pie • ib.
- defaumon. Salmon pie - - ib.
Des Tourtes, Pates Cbauds, et Petites Patfferies.
Of Tourts, hot Pies, and fmall Paftries.
Tourtes d^ ailerons. Tourte of poultry pinions
« de becaj/es. Of woodcocks
- — aux cailleteaux. Of young quails
- deflets de levrauts. Of leveret's fillets
- defois gras. Of fat livers
' - de langues de bceuf, veaii, et mouton.
and mouton tongues
de lapreaux. Of rabbits
de pigeons. Of pigeons
de ferdreaux. Of young partridges
CONTENTS.
Pag.
STourtes de godiveaux. Of raw force-meat • 410
— de tendrons de veau. Of veal griflles ib.
• de faucijfis accompagnees. Of faufages garnimed with
other things • • ib.
*— de lafaques. Dumpling pafte pie • ib.
• de <viandes blanches. Of white nieat _— 41 3
. deflets de mouton a la Robert. Of fillets of mutton and
onions
. . en putts. In wells ••
• de cannetons au evin de champagne
white wine •
•• au xepbir
«• de lapin au zephir. Of rabbits, in the fame way
• • de macaroni au zephir •
• d'oeufs. Of eggs
• • defoles. Of foals
• de moules et de buitres. Of oyflers and muffels
" de cabilliot. Of cod, &c. •••
»••• d'efturgeon, d'anguilles, de brockets, et de carpes.
fturgeon, eels, pike, and carp
Des petit s pates de godi-ueaux. Of force-meat petty-patties
«-— — — ntjoucij/ti, In the form of faufages •
• a la reine. With queen fauce •
— — — - au Pontiff. With Pontiff fauce ib.
' de ce que I' on vent. Of what you pleafe —. — • 417
— — — a la choify. With fsveet-bread, &c. ib.
• • a la perigord. With a farce mixed with truffles ib.
— — — — a la ncffi. With udders ib.
— — — - a mincelle. Wiih minced-meat ib.
' de gibier. With any fort of game ib.
depoifon. With fifh ib.
———- de poijjbn aux ecre--v:Jfis. With craw-fifh butter or cullis ib.
• de poiffbn a la creme. With bechamel or cream fauce ib.
•• "- d'oeufs. With eggs . 418
" de toies ct laitanccs. With livers and roes ib.
Des Tourtes et autres Patifferies d'Eniremets.
Of Tarts, and other fecond Courfe Paftry.
Tcurte de cerefes froides. Cold cherry tarts - 418
de framboijes. Of rafberries ib.
dc fraifes a la glace. Of ftrawbcrries and iced cream 419
• d'abrifots. Of apricocks ib.
" de franc hipane. Italian tart — - — ih.
• a la motle. Marrow tart — •— — — 420
— — - d'amandes. Of almonds .. ib.
Toui-te
CONTENTS.
Page.
Vourte de verjus. Of verjuice grapes, &c. — — 420
— — - ds mi/feat. Of fweet grapes — — ib.
--- de ftftaches. Of piftachio-nuts 421
^Tcurtc a la cbantiili -- — — — ib.
--- de pommei. Of apples -*—— ,____ ib.
--- de poires. Of pears • • ib.
-- de prunes. Of plumbs • • - • 422
Of fpinach
-- de grofeilles iwies. Of green goofberries - • *&•
— — - de cbocolat, et de cojfe. Of chocolate and coffee 423
--- a la payfanne. The common, or country fafhion ib.
• -- de trafes, a la glace. Of truffles, iced • ib.
Tourte d' Entremets de ce que ton veut.
Second Courfe Paftry of any Kind of Fruit or Jelly.
Petitcsjaloitfis. (From a grate, through which Nuns and Spanifh
wives are fpoken to) - 424
'J'artelettes a la crZme. Cuftard in pafte ....... ib.
•• a la panne - •• ibi
— — -- el-, majjepains. Tartlets of fugar pafte • ib.
Riffolles d: 'entremets de ce que I* on <veut. Fritures for fecond courfe
dimes of any kind . 425
Souffets. Raifed puff cakes — — - it.
Croquantes a la d'Ejlrees. Crokants, from the Inventor's name ib.
- - en caramel. Burnt fugar crokants •> 426
11 de pate d'amanda. Of almond pafte • ib.
Naeuds d'epees. Sword-knots 427
MaJJefains de Jleurs. Sugar, or almond pafte, cut in flowers ib.
Paniers da <vendange • ib.
Pctites rojjettes. Small knots 428
Petites corbeilles de maffepains a la glace. Small buckets of fugar
pafte, with iced cream — • ib.
Gateaux a la madeleine. Common fmall cakes - • 4.79
• a la neige. Whipt cream, like fnow - ib.
— — dc niauffles • • ib.
Bifcuit de Turin, ou gateau de Savoy. Savoy cake • 430
Sonnet de Turquie a la glace. Turk's cap, with iced cream ib.
Bonnet de Turquie enfurprize. Sham Turk's cap _____ ^- ,
Gateaux en turbans _. _. ib,
Bonnet aux piji aches . ib.
Gateaux en feuillage. Cake of rich puff pafte —— — - ib.
- a la Polonoife. Polifh cake • ib.
- au Sultan. Turkifh cake 43 z
"• • • d'amandes. Almond cake . -- - ib.
• -• • « la. Bechamel. Bechamel cake . ib.
e Gateaux
CONTENTS.
Pag.
Gateaux dc Compiegne 43 3
au r:s. Rice cake it.
de pijtache. Piltachio cake • — it.
• ds -uerjus. Of preferred verjuice grapes it.
a la Daupbine. Dolphin cakes 434
Rameqtiins. Cheefe cakes • it.
— vole au -veut. Light cheefe cakes it.
Timbules. Mould in the fliape of a kettle drum 435
Pet its choux. A fmall fort of fhoudee • it.
Bifcuit au clinquant. Tinfel cake • it.
Talmoufes. Cheefe cakes of a different kind from ramequins it.
• de Salute D, :ts 436
Flancs. A large cuftard it.
DarioJes. Moulds fo called it.
Feuillantine. Cream cakes • 437
Ecbaudes au fel. Dumpling pafte it.
P it.it s a'amr.ur. Moulds fo called • it.
G:belets a la mciille. Marrow tumblers • it.
Different! Entremets de Eifcuits.
Different fecond, or laft Courfe Dimes of Bifcuit Pafte.
Gcndfes. Olive fritures • 438
Canellons • • it.
De^ entremets de creme, legumes, et autres. With meat, or without 439
Creme legere. Light cream it.
au chapeht. Cream in borders like a firing of beads it.
— — — en quadrille. In fquares, or of four colours — — 440
a la croix de Maltbe. Like a Malta-crofs ' it.
a la Suliane. Turkish cream it.
a I'atteffe. Nun's cream • 441
Creme a la mariee. Bride cream • . it.
- frite. Fried • it.
Autre creme frite. Another fried cream it.
Crfme de chscalat. Chocolate cream — . , . - j^^z
• de coffee. Coffee cream • it.
. d' herbages de ee que I' on veut. Of any kind of garden herbs it.
Vi'/oKtee. Soft, rich cream •• it.
• brulee. Burnt cream - • 443
• de vermice!, au de ris. With vermicelli or rice it.
— — - a la Stra/tcurg. Strafbourg cream • it.
^ a la Daupbine. Datiphine cream • • •«• 444
• • •- au gratin. Glazed cream —_— — — it.
• • mcrinquee. Frothed cream • 445
Autre creme meriuguee. Another frothed cream . it.
Creme
CONTENTS.
Pag.
Creau fouffee. Raifed, or puff cream • • 445
a la re'tne. Queen's cream •• 446
.. d'oeufs a I'eau. Of eggs and water •• it.
an blanc-mange. -Like blanc- mange . ib.
d'ccrc*vijfes. Craw-fifh cream • it.
• bachique, Bachanalian cream — — 447
— — - a la Ronrgogne. Burgundy cream • ib.
• . • - de ris au bouillon. Rice cream boiled in broth — if-.
. ... - a la ducbeffe 44 ^
>. - - a la nourice. Nurfe's cream ib.
Baignets Itatiens. Fritures, Italian fafhion • • iff*
. — a FAngloife. Englifh fafhion • ib.
au Jurtout. Mafked • 449
tfamandes. Of almonds . ib.
' 'foiifies de pate. Of raifed pafte — ib.
• de pain a chanter. Wafer pafte • 450
- de blanc-mange • — — ib.
. • de pommes en piedefteaux. Apple fritures on pedeftals ib.
, '— — de pommes enfurprize. Apple fritures mafked 451
. • a la mariee. Bride fritures ib.
- de peches, et d'abricots. Of peaches and apricocks ih.
. a la ere me. Cream fritures • ib.
. de fraifes. Of ftrawberries — — ib.
defureau, et de <vig?ie. Of elder flowers and vine leaves 452
• • a VEfpagnole. Spanifh fritures • jb.
• • a la Daupbine. Dauphine fritures — — to.
. alafermiere. Houfewife's fafhion — — 453
• a la nounette. Nun's fritures — — — — ib.
••• •? en caij/es. In paper cafes • ib.
. de plufieurs fa$ ons. Different forts of fritures — 454
Raties a la Genoife. Genoa toafts — — ib.
— — a la minime — — — — ib.
• a F Infante. Spanifh toaft — — ib.
' au mortier. Pounded toaft — — - 45;
-• de Bretagne. Britanny toaft — — it>.
• de fois gras. Of fat livers • -• ib.
• de rognons de veau. Veal kidney toaft ib.
• au jambon. Of ham ' 456
- defoies de raid, et autres. Of fcate livers and Others ib.
— — - a I" Allemande . German toafts «• . 457
— — - de legumes. Of garden greens, &c. — — — *i.
— — - en rcchers. Rock toafts - • ' if>.
——-fouffiees. PufF toafts p- ib.
Pcmmesenfarbalat. Apples feftooned 4^8
• en ctJtmofox, In the fhape of fnails ....... ib.
»' ' cafurprixe. Mafked «* ,< //-.
e 2
CONTENTS.
Tag.
Pommfs farcies. Stuffed •• 459
• glacees. In jelly < ib.
• au cbocolat, et a la creme. With chocolate, and with cream ib.
• an gratin, a la creme ib.
Pain ctejambon a la mayence. Ham roll, or cold loaf — ib.
• enfurprize. Mafked loaf 460
•• de morilles et de champignons. Of morels or mufhrooms ib.
• a I'Efpagnole. Spanifh loaf — •*- ib.
— — a la creme. Cream loaf 46 1
— — a la ducfrej/e — — • ib.
Macaroni. An Italian pafte > ib.
F endues en caijfis. Melted cheefe, in paper cafes 462
Gaufres a la Flamande. Flemifh wafers ib.
Laitances de carpet, a la Hollandoife. Carp rocs, Dutch fafhion ib.
1 de carpet, a la bellevue. Carp roes, agreeable, well-
looking — — 463
• de carpes, a V Angloife. Carp roes, Englifh fafhion ib.
• de carpes, a la Bechamel. With Bechamel fauce 464
1 de carpes f rites. Fried • ib.
• — timbals d'anchois. Anchovies in moulds • ib.
Axcboit au bafilic. Anchovies with bafil -— — ib.
•' &u Parmefan. With Parmefan cheefe • ib,
Or ei lies de lie<vret et de lapins de plujieurs fat^ons. Hares and
rabbits ears, with different fauces 465
Getie de viande. Meat Jelly • ib..
• • de pied de 'veau. Of calf's feet . • ib.
"' de blanc-mange . . 466
Continuation de petit s Plats d'Entremets<
Small laft Courfe Difhes, continued.
Huitres grillees. Broiled oyfters ib.
r — frites. Fried oyfters • ib.
— en ragout. Ragout of oyfters - 467
fautees. Done in a hurry ib.
-— -—- a I'Efpagnole. With Spanim fauce ib.
""' • a I'etuvee. Stewed . ib.
~~ e» coquilles. Scolloped — — • 468
— enjurtout. Maflced — — ib.
Ecrevi/et au court-bouillon. Craw-nfh, plain boiled — ib\
a la poulettc, ou a la Beche?nel. Fricafiee, or Bechamel
— _ 469
-fords. Stuffed . — ib.
a la Flamande. Flemim fafhion -—— ib.
a I'ltalienne. Italian fafhion • 470
a I1 intend ante • .. ib.
aux trufes. With trufHes, •• • •— ib.
EcreijiJJei
CONTENTS.
Pag.
fii a la Sainte Menehoult. St. Menehoult • 471
— au Pontife. With Pontiff fauce ib.
enfurtout. Malked •• • ib.
aux fines berbes. With fweet herbs — — • ib.
— a la broche. Poafted • 472
a la bate. In a hurry • • ib.
• an monarque. Royal fa(hion • it.
— frontage. Craw-filh cheefe — — "~" 473
a la Conde • • ib.
Beurre d'ecreviffes. Craw-fifh butter • ib.
D'OME LETTE S. Of OMELETS.
Omelette a la gendarme. Military omelet 474.
. au bajilic en balgnets. With fweet bafil 475
• • foufflee. Raifed • ib.
~- a la farce. With a ragout of ftevved greens — — ib.
— • de rognons de wait. Of veal kidnies .' . .. ib.
•— a la creme de ris. With cream and rice flour — ib.
.. aux amandes. With almonds • 476
i • a lafer-vante. Country fafhion - • ib.
• a la Sainte Menehoult • ib.
• d'anchcis, ou de harengs forets. With anchovies, Or Red
herrings • • ib.
• • aux onions. Of Onions • • 477
• a la Dauphine • < •• ib.
• a la creme. With cream • ib,
' en batereaux • • ib^
' a. la fcrmiere • 478
•• aufoie. With livers of poultry or game • ib,
• • au fang. With blood ••• ib.
' au Parmefan. With Parmefan cheefe • ib.
Qtufs brouilles. Eggs mafked • ib.
• en aezge. Snowballs of eggs • ib.
—— a la Dauphine ———. ^7^
• au cojf'ee. With cofFee — • ib.
a I'eait au caramel. With water caramel 480
• brouilKi a la ProvencoJe. Mafked eggs, Provence fafhion it,
a la bagndet. Poached • il>.
• a la Robert. With onions and muftard • ib.
a la mouilktte. Boiled in the {hells ib.
— — au gratin au Parmefan. With Parmefan cheefe, &c. 48 1
•• a /'etu<vee. Stewed . ib.
—— a la coque. In the fhells 482
Des ceufs frits, et de oeufs pocbes, a ce que Von <veut. Fried or
poached eggs, to any fauce or ragout ib,
Qeufs a la tripe, a la creme. Fricaffee of eggs ib.
— • — en filets t a la moutarde. In fillets, with muftard 483
CONTENTS.
Pag.
Oeufs a la tripe aux petits pois. With ftewed peas 483
_ a la tripe aux concombres. With ftewed cucumbers ib.
• a la farce. Hard boiled — 484
au miroir. Clear, like a looking-glafs ib.
au leurre no'tr. Fried in burnt butter • ib.
• au lait. With milk ib.
• a la Flamande. The Flemifti fafhion • ib.
i a la payfanne. Eggs, the country fafhion 485
glaces. Glazed . • — —
..... - au. Pere Simon _________
. au coulis de legumes. With cullis of garden fluff
— — en caijfis. In paper cafes •
a la <ueftale. Virgin eggs -
au falmi. A falmie of eggs
. a la crime* With cream •
— — aux epin-ars. With fpinach • "
• »• maringues. Frothed
a la bonne amie. In a friendly, eafy way •
. au nature/. In a plain way
— — a Veau. With water
enfurprize au bafelic. Sham eggs, with balil
•• • au point dujour. Of a fine colour ______ ,
— — en crepine* a ce que I'cn <veut. In cowl, to what you pleafe
. au zepbir. Puffed, or raifed •
"• • au. celadon. Sea-green . —
i au verd-pre. Pale, or meadow- green •
• • • • a la nonetle. •
• au 'vin de Champagne. With white wine
1 au poupeton, a la crcme •
— — en capote. In a great coat
. accompagnes. Garnimed with fomething elfe
" a la princeffe •
a la coquette . —
au trufes. With truffles
a la Suffi. With Swifs cheefe
en puits. Scooped, like a well
• a la celrftine ,
— — en canelons —
• a la mo'e'lle. With marrow <
au from age. With cheefe
a rail. With garlick —
a la f alette. Fantaftic
a Vejiragon. With tarragon
a la rai'igcttc. With ravigot fauce
CONTENTS.
Pag.
Oettfs aux fines herles. With fweet herbs • • ••• 492
. - a la bechamel. FricafTeed with bechamel fauce — ib,
. a la fauce Merluihe • ib.
- a la Piemontojfe. The Piedmont fafhion • 493
- - a la poele. In a frying-pan • ib,
far cis. Boiled hard, and ftuffed - ib,
- au macaron. Like a cream, with macaroni drops ib,
- aujus. Served with gravy -- ib.
. - a Fecarlate. Reddened with lobfter fauce .
- a la grand-mere. Grandmother's fafhion • ..... -
— — a lEfpagnole • . ... • ib.
. de plufieurs facons au gobelet. In cups, different ways ib,
- an plat en ragaut. In the table-difh, with a ragout ib.
. en petit timbale, di-uerjijiee. In fmall moulds, diverfified 494.
- au <verjus. With verjuice fauce - . ib.
- - en piedejleaux. In pedeilals • ib,
- enfalade. With a fallad — - ib.
- augraiin depiji aches. With a gratin of piitachio nuts, &c. ib,
- a la fauce d'ofetll?. With forrel fauce - ib,
— _ £n fncafl'ce de ^oulets. In chicken fricailee -- ib*
Fa$on de faire les petit 's oeufs pour p-artiir. To make fmall eggs,
or little bullets, for garnifhing - ib,
Bouillie. Pap, or thick milk - 49^
Du rist et greuau au /ait. Rice milk and gruel — — it>.
Ris au caramel. Rice glazed, with fugar caramel — ib,
— fouffle. Raifed rice «• /'^.
DCS PETITS POIS. Of GREEN, or YOUNG PEAS.
Petit s pois dans hur fuc. Green peas in their own juice
-- au lard. With bacon, or pickled pork —
• a F Angloife. Englifh fafhion - ib,
• a ia creme. Stewed, or fricufTeed • •" 407
Pois fans parchemin, ou p&is gottlous. Scalded or boiled in the kids ib.
Pois fees. Dried peas - - ib.
Feves de marais a la creme. Garden beans, cream fauce ib.
Haricots <verds. Green Kidney beans 408
. - en falade. Green kidney beans in fallad ib.
< - au coulis. With cullis fauce, or a ragout ib,
frits. Fried kidney beans . 400
1 > - a la Flamande. Flemifh fafhion • - . tb.
• - au cadres. With capers -•— • ib,
• • •—•• pour confire et fecber. Dried, or preferved ib.
Haricots blanc, a la poulette. White kidney beans fricaflee roo
• enfalaile. As a fallad - - — ib.
• • ' • a la maitre d" hotel. The fteward's fafliion 501
— -- ^_ a Voignons. With onions - • ib.
Lentilles fricajfees. Fricaflee of lentils — - ib.
Cboux brocolis. Brocoli, white or green - 502
CONTENTS.
Pay.
Cboux rave. Turnip cabbages • 502
rouge. Red cabbages • jb.
„_ farcis. Cabbages Huffed — ib.
_ _ — a la Flamande. Cabbages, Flemifh fafhion 503
— a la Saint e Cloud . ib.
— a la marecbal • . 504
— a la Lionnoife • ib.
Des Oignons, Ail, Perjil, Chiboules, Echalottes, et Rocambole}.
Of Onions, Garlick, Parfley, Chibol, Shallots, and Rocombole.
Oignons a fltalienne. Onions, Italian fafhion • • 505
. aux oeuft de carpes. Stewed with carp roes — ib.
Des Navels, Ravioles, Raves, Poireaux, Carafes, Panais, l5c. &c.
Of Turnips, Turnip-Radifhes, Common Radifhes, Leeks, Carrots,
Parfneps, &c. &c.
Navels, en cordons. Turnips, as cardoons 506
Ravioles et raves de plujieurs far^ns. Turnip radifhes, and com-
mon radifhes, different ways ib.
Des poireaux et celeris. Of leeks and celery — 507
Epinars a la creme. Spinach with cream • 508
— en tabatieres. Spinach in fnuff-boxes • ib.
• • a PAngloife. Engliih fafhion • ib.
• a la bonne-femme • ib.
• a la Prcvenfale - 509
• au bouillon. In good cullis * ib.
• " ' a la Satntt Cloud • ib.
Du pourpier. Of purflain - • ib.
Des cardes, de plufeeurs fa$ons. Cardoons, different ways ib.
Laitues de plujieurs fa$ons. Different ways of dreffing lettuces 510
Cboux-fleurs. Cauliflowers 5 1 1
• • — a la reine. Cauliflower with queen fauce — ib.
• en baignets. As fritures ib.
• aujus. With gravy • ib.
• — • en ragout • • •-+ 5 1 2
Concombres a la poulette. Cucumbers, with white fauce ib.
farcis. Stuffed . ib.
— — — — au bajilic. With green baiil chopped with the farce ib.
• — a la rcint • - 5 1 3
Melons, comment les confire. How to preferve melons — ib.
' • en baignets. Melon fritures . ib.
De chervis, faljtfix, et taupinambours. Of fkirret, white beet
root, and potatoes , . . ib.
Des fines berbes. Of fweet herbs ,. . . 514
Du
CONTENTS.
Pag.
Du hublon. Of hops • • • • 514
Des artichauts. Of .artichokes ib.
Artichauts a la fauce blanche. Artichokes with white fauce ib.
... enfuillage.. With the leaves ... . 5 1 5
• frits. Fried - < ib.
.. a. la .glace, ou en cryfteaux. Tranfparent ib.
* a la Barigoult • • 5 ^
a la creme. With a liaifon fauce •• ib.
au Pretot • ib.
a ritalienne. Italian fafhion . ib.
a la mariniere. Seaman's fafhion — — 517
aux fnes hcrbes. With fweet herbs • ' ib.
au <vin de Champagne. With white wine fauce ib.
> aux trufes. With truffles « - ib.
a la poele. In the pan . ib.
a la brie. Stuffed 5 1 8
• a la Sainte Cloud • ib.
au Pere Bernard • « . c i Q
• a la gendarmes • ib.
• a- la Sainte Menehoult > ib,
a la Pompadour • • ib.
• a la Hollandoife. Dutch fafhion • ib.
en accolade. Glued, or foldered together .... .• ib.
en baignets. As fritures 520
au Parmefan • ib.
a. la bechamel * • • ib.
• a la Mayence. With Weftphalia ham • ib.
• au bacha • ib.
Des trufes. Of truffles • 521
Trufes au court bouillon. Truffles, plain boiled — — — • ib.
— — — au <vin de Champagne - ib.
• -en puits. Gored and fluffed 522
— — - en timbale • ib.
— aux croutons. With fried bread • > • 523
— — en cruftade. In cruft • • • ib.
Afperges en batons. Afparagus, plain boiled — — • ib.
• • en petits pois. As green peas • ib.
confetes. Preferved for kitchen ufe - ib.
Des Morilles, Moujfirons, et Champignons.
Of Morels, Mufhrooms, and Champignons.
Morilles a la Proven ( ale. Morells, Provence fafhion 524
f Morille;
C O N T E N
Merillcs a la creme <
•• au lard. With bacon
Moujjerons ou champignons de plufieurs faqons
Mufhrooms, different ways
Mcufferons ou champignons a la creme
Champignons en canellomt. Fried in pafte
• • — a la Saint e Memhoult. Broiled
• — en falade
"• — au Pere Douil/et ——
Shewed
De {.'OFFICE. Of CONFECTIONARY.
Des differ entes cuij/bns de fucre. Of the different degrees of pre-
paring fugar 528
De lafetftm de ilarifer le fucre. The method of clarifying fugar 5 29
Premiere cuij/bns de fucre, qui eft le petit Liffe. The firft degree
of refining fugar, called Small Liffe 530
Le grand LiJJe. Second degree • ib.
Le petit perle. Third degree — — — — ib.
Le grand -perle, la petite \ et la grande quern de cocbon, fouffle, et
la petite flume. The third, fourth, fifth, fixth, feventh,
and eighth degree " ib.
La grande plume. Ninth degree • • 531
Le petit cmtlet. Tenth degree -< • • •• ib.
Le gros boulet. Eleventh degree - • ib.
Le ca/e. Twelfth degree — — • ib.
Le caramel. Thirteenth degree • • •• ib.
D£ Pates de toutes Series de Fruits.
Pafle of all Sorts of Fruit.
^*
Pates de cerifes. Cherry pafte —
— — de grcfeilles. Of goofberries and currants
— • de framboifes. Of rafberries
•'* • ' d'amattdes -vertes* et d' apricots <verd$.
.and apricocka
• de 'violet tes. Violet pafte
• d' apricots murs. Of ripe apricocks
de peches. Of Peaches
• • de prunes. Of plumbs «
• de raijin mufcat. Of Mufcadine grapes
de verjus. Of verjuice grapes
•• • -• de coigns. Of quinces ...
«.. de earrings rouge. Red pafte
— — de marons. Of chefnuts «— •
— ^- d« citrons. Of Icjncns •
Pate*
CONTENTS.
Pag.
Pdtes de pommes. Of apples 536
Obfer nations fur les pates de fruits. Obfervations on fruit pafte 537
Des Pates des Pajlillages. Of Paftil Paftes.
Pate de pajlillage de cbocolat. Paftil pafte of chocolate — 537
Pajlillage de Regli/e. Liquorice Pafte ib.
de violet tts. Of violets 538
de fleurs d* orange. Of orange flowers • ib.
• de citrons. Of lemons • ib.
• de coffee. Of coffee • ib.
• de canelle. Of cinnamon • 539
de giroffles. Of cloves . • ib.
— — d'epine-vinette. Of barberries ib.
Des Sables d'Ojfice, et des Couleurs.
Of the Sands and Colours ufed in Confectionary.
De la couleur rouge. Of red colour • • ib.
•• ' bleue. Of blue — — — 540
« • •• - jaune. Yellow — — — — ib.
______ iterte. Green • ib.
Maniere defaire les fables. How to make the fands — — 541
Des CANDI. Of CANDIED SUGAR.
Candi de fleurs d* orange. Candied orange flowers ib.
de canelle. Of cinnamon 542
dejoaquilles. Of jonquils • ib.
Sucre candi en pierre. Rock candied fugar • ib.
Candi de violet tes. Candied violets •• 543
Des CLARE %UE TS. Of clear tranfparent PASTE.
Clarequets de ponunes. Clear apple pafte • ib.
• — de verjus. Of verjuice grapes • » • 544
• • ' de coigns. Of quinces — — — - — ib.
— — — de poires. Of pears •• • • ib.
— — de prunes. Of plumbs »___— ;^.
— — de fleurs d' orange. Of orange flowers 54 j
• de grofeilles. Of goofberries • ib.
" •— " — de violettes. Of violets — — • i-b.
— — de mufcats. Of Mufcadine grapes 546
Des CONSERVES, Of Dried CONSERVES.
Confer '<ves de fleurs d? orange. Conferve of orange flower water ib.
f 2 Conferees
CONTENTS.
Pag.
Conferees de fafran. Of faffron • 547
• — iterte. Green concen'e ib.
• de canelle. Of cinnamon • it>.
• — depijiaches. Of piftachio nuts ib.
• — d'a-veUnes. Of filberts ib.
— — d'amandes aujus de citron. Of almonds, with lemon juice it.
de cedre. Of cedar • ib.
• — a' oranges domes, bigarades, et citrcns. Of China and
Seville oranges, and lemons 548
• blanche, de citrons. White lemon concerve ib.
•• de mufcats. Of Mufcadine grapes ib.
• •• — de grenades. Of pomegranates 549
• deguima'ues. Of marfh-mallows ib.
• — di 'uerjus. Of verjuice grapes ib.
d* apricots. Of apricocks — — ib.
• • * de peches et de pa<vies. Of peaches and nedlarines ib.
———— de cerifes. Of cherries — 550
-* de framboifes. Of rafberries ib.
• — de grcfeilles. Of goo/berries ib.
—— de chocolat. Of chocolate r- ib.
Det Competes de Pommes et de Poires.
Compotes, or ftewed Apples and Pears.
Compote bourgeoife. Common family way 551
•" de gelee blanche. Of white jelly — — ib.
• a la cloche. Black caps 552
— — — de pommes farcis. Stuffed apples — — ib.
grillees. Broiled or fried ib.
• • < • de pommes, en gelee rouge. Of apples, in red jelly
< d'autres pommes. Of other forts of apples
• de poires d'ete, fautomtie, et d'hyver.
tumn, and winter pears •
—' de poires a cuire. Of baking pears — —
• rouge. Red pear compote
• de coigns. Of quinces • — -
• de coigns, en gelee <vermeille. Of quinces, in a
coloured jelly . —
• - • d'abricots vertes. Of green apricocks —
— — d'amandes •vertes. Of green almonds — —
• - d*abritots'murs. Gf ripe abricocks —
de peches. Of peaches
grillee de peches. Of roafled or broiled peaches
• de njtrjus et mufcat. Of verjuice and Mufcadine grapes 557
de prunes. Of plumbs ib.
de marons. Ofchefnuts — _ — — 558
douccs. Of China oranges • ib.
Ccmfofe
CONTENTS.
Pa*.
Compote de zejles. Of orange rind • 559
. de tailladins. Of lemons cut in quarters tb.
de cerifes. Of cherries . ib.
• de grofeilles. Of goofberries 560
de grofeilles <vertes. Of green goofberries ib.
deframboifes. Of rafberries 56 r
. defraifes. Of ftrawberries . ib.
Des GATEAUX. Of CAKES.
Gateaux de jleurs d' orange. Green orange-flower cakes ib.
• de jleurs d'' orange pralinces. Of preferred orange flowers 562
de <violettest et de jafmins. Violet and jefTamin cakes ib.
Des GRILLAGES. Of BROILING S.
Grillage de bigarades. Broiled orange chips ib.
de citrons. Of lemon chips 563
. d'amandes. Of almonds • .. ib.
• de pift aches. Of piftachio nuts ib.
Des Gaufres, Cornets, et autre Pates.
Of Wafers, and other Paftes.
Des gaufres. Of wafers 564
Gaufres au caffe. Wafers with coffee • ib.
Des cornets _— • • ib.
Des gimbelettes. Of jumbals, or buns • ib.
Pate de <vin d'Efpagne. Spanifh wine pafte • 566
Pate pour de petits ronds. Pafte for hoops or rings ib.
Des mouffelins, et meringues. Of coloured pafte, or rock fweetmeat ib.
Des maringues. Batter of whites of eggs • — 567
Des Maffepins et Macarons.
Sweet Pafte, different Fafhions.
Maffepins en laqs d'amour. Sweet pafte, in lover's knots ib.
• a la Dauphine — — — — ib.
a la reine » • ib.
a la Sainte Cloud — — — — ib.
• au chocolat • — — ib.
au piftache • • ib.
au canelle • — — ib.
a lafleur a'orange • - ib.
MaJ/epins
CONTENTS.
Pag.
vole au vent. Very light — — — — 568
de cerifes. Of cherries • 5 69
deframboifes. Of rafberries " to.
defraijes. Of ftrawberries -• it.
De macaroni. Of macaroni drops • — — it.
Macarons en canellon. Macaroni bifcuits «» • 57°
_ au liquide. With cream or marmalade • > • it.
De, BISCUITS. Of BISCUITS.
Bifcuit a la cut Here. Spoon bifcuits — — — 571
_ — de fruits confts. Of preferved fruits • it.
. a lafleurs <P orange • • if.
— a la duchejje • • it.
.. d'amandes — — • 57Z
- <& pijiacbe • - 573
D« Outrages d*Amancles, et de Pijlaches
Of the different Preparations of Almonds and Piftachio Nuts.
Amandes a la praline. Dried, preferved, or burnt almonds it.
— — — « /a praline rouge. Of a red colour . it.
• - fouffles. Slowed or raifed almonds >. 57^.
Pralines blanches. White fugar almonds • it.
Amandes a FAngloife. Englifh fafhion — — 5 75
Pijlacbes au caramel . • • if.
De* MARMELADES. Of MARMALADES.
Marmelade de pommes et depoires. Marmalade of apples and pears it.
' d* orange. Orange marmalade * 576
• • des prunes. Of plumbs • it.
• d'apritots. Of apricocks it.
• de fleurs forange. Orange-flower marmalade 577
• de cerifes. Of cherries • — — it.
• deframtoifes. Of rafberries • - it.
• de grofeilles. Of goofberries • — it.
• de violettes. Of violets • it,
• d'amandes et d' 'apricots verts. Of green almonds and
» • de coigns. Of quinces • • •—— 578
Des
CONTENTS.
Des G E L E E S. Of J E L L I E S.
Paff.
Gelee de pommes. Jelly of apples 578
• rouge, de pommes. Red apple jelly ••• it.
de mufcat. Of Mufcadine grapes — — tjjcj
—— de grenades. Of pomegranates - • it,
. d'epine vinette. Of barberries •• if,.
de cerifes. Of cherries it.
de grofeilles. Of goofberries • it,
de grofeilles d^une autre fa^on. Another method 580
de coigns. Quince jelly it.
.. de grofeilles verts. Of green goofberries - . -•• it.
Des Confitures au Liquide. Of Liquid Sweetmeats.
Confiture d?atricots. Liquid apricock fweetmeat 58 f
. d'atricots d'une autrefafon. Apricock fweetmeat it.
. d*abrieots verts. Of green apricocks . 582
- de grofeilles. Of goofberries it,
. de cerifes. Liquid cherries . ft,
--de mures. Of mulberries • c8*
• de violettes. Of violets • • — — it,
de fieurs d* orange. Of orange-flowers •. it,
de pecbes ou pavis. Of peaches or nectarines
d'epine vinette. Of barberries — — —
• — de verjus. Of verjuice grapes • i if,,
• de coigns. Of quinces "• 58-
" de raijins mufcat s. Of Mufcadine grapes • . -. j6,
" • d'oranges, citrons, cedresy bergamottes, et ligarades. Of
oranges, lemons, bergamotte pears, Sec. — — it.
de grafts noix. Of walnuts <• 586
de prunes. Of plumbs — it.
Des Confitures au Sec. Of dried Sweetmeats.
Confiture de cerifes au fee en bouquets. Dried preferved cherries
in nofegays or bunches • 587
• • de prunes, et pommes tapees. Of plumbs and baked apples 588
————— d'abricots tapees. Of apricocks •• it.
Des S IRQ PS. Syrup ORGEAT, and others.
Strop de citrons. Syrup of lemons • • ' ••
• •••"• de pommes. Of apples » <•• • .
•" de coigns. Of quinces • it.
— — de capillaire. Of capillaire, or maiden-hair — it.
— — de mures. Of mulberries . . it.
Sirof
CONTENTS.
Pag-
Sir op de cerifes. Of cherries . 590
de grofeilles. Of goofberries • ib.
• •violet. Violet coloured ib.
Autrefirop de ce que I' on veut. Of whatever you pleafe it.
Des Fruits a f Eau-de-Vie. Of Brandy Fruits.
Peckes a r eau-de-vie. Peaches in brandy •• 591
Poires a I' eau-de-vie. Pears ditto • • ib.
Prunes a {'eau-de-vie. Plumbs, ditto 592
Noix a V eau-de-vie. Walnuts, ditto •- — — ik.
Cerifes a Feau-de- vie. Cherries, ditto ib.
Amandes vertes & abricots verts a I" eau-de-vie. Green almonds
and green apricocks, in brandy • 593
Oranges deuces a r eau-de-vie. Sweet or China oranges, in brandy ib.
Des Mouffi-s. Of frothed or whipped Creams.
Moujfi a la ere me. Whipped cream 594
de cafe. Whipped coffee ib.
defafran. Of faffron - ib.
Des GLACE 5. Of I C E sJ.
Glace a la creme. Iced cream • • 595
• de cerifes. Of cherries iced • 596
— — dc frawboifes. Of rafberries • • ib.
de grofeilles. Of goofberries or currants • ib.
•"• de fraifes. Of ftrawberries • — • ib.
— — de violettes, dejafmin, & de fours d 'orange. Ices of violets,
Jeflamin, and orange-flowers ib.
de verjus - "— 597
de citron^ et de grenade. Lemon and pomegranate ice ib.
•• de bigarades & d'oranges douces. Of China and Seville
oranges . — ib.
• de canelle. Cinnamon ice — — — • ib.
• de rofes \3jonquilles. Of rofes and jonquils . ib.
— — de pavisy de peches, & d'apricots. Ices of nectarines,
peaches, and apricocks •• -• • 598
— — • de coriander, d'anis, £ff de genievre. Ices of coriander-
feeds, anifeed, and juniper-berries • * ib.
Des Fruits glacet. Of iced Fruits. . — ib.
Des
CONTENTS,
Des Fromages glaces. Of iced Cheefes.
Pag.
Fromage a la creme glace. Iced cream -cheefe • 599
de marmelade glace. Iced cheefe of any fort of marmalade ib.
•— •• de ptft aches. Of piftachio-nuts • •• - ib.
• ' a la Cbantitty glace •' > < ' • 600
« ' de beur re glace. Cheefe, as iced butter • "• ib.
Des Eaux RafaichiJ/hntes fans etre & la glace.
Of cooling Liquors, without icing.
Eau rafra'chijjante d* orgeat. Orgeat water • ib.
Eau de pi ft aches • • 60 1
Eau rafraichijjante de fenouil, £5" de cerfeu.il. Cooling Waters of
fennel, and of chervil — — — - ib.
Lait de pift aches, & d'amandes. Almond and piftachio milk 602
Pate d'orgeat. Orgeat pafte • •- ib.
Des Fromages a la Creme. Of frefn Cream Cheefe.
Frontage a. la creme bourgeoife. Cream cheefe, plain family way ib.
• a la creme fouet tee. With whipt cream • ib^
— — — a la creme de marmelade. Cream cheefe and marmalade 603
• aux ceufs. With eggs • ib.
Des Cr ernes d* Office. Of Creams, as Part of Confectionary.
Creme fouet tee. Whipt cream • ib.
au blanc d'oeufs. Cream, with whites of eggs 604
Des Ralafats. Of Sweet Drams or Cordials,
Ratafat de noyaux. Ratafia of kernels •• ib.
• - de citron. Ratafia of lemon-peel • 605
•" • de genievre. Ratafia of juniper-berries ib*
• de Mufcat, &c. Ratifia of Mufcadine grapes and others ib.
•" de coigns. Of quinces < ••• ib.
— d^anis. Ratifia of anifeeds and apricocks • • - • 6c6
•' de noix. Ratafia of walnuts — • ib.
— — de fleurs d* oranges. Ratafia of orange-flowers — — ib-.
• de cerifes. Ratafia of cherries, &c. • < 607
DucafL Of coffee . ib.
Du chocolut. Of chocolate • "" 608
CONTENTS.
Des Ouvroges ties diverfes Fn^onf.
Of various Sorts of Works.
**f.
Des amandes •verts. Of green almonds » " ....... - 609
Desfraifes. Of ftrawberries
an taramel. The fame, another way — — ik.
Det marons. Of chefnuts • • • 6 1 0
Des oranges douces. Of fweet oranges — — — ib.
Des diabletons. From Diable, young or fmall devils — — ib.
Des (eri/es enfurtout. Coated cherries •••"•' it.
s^^^
PROFESSED COOK.
Des Bouillons^ jus> c§P Coulis.
Of Broth, Gravies, and Cullis.
t
Bouillons de Mitonage, ou Bouillon General*
Of Soaking or General Broth, Gravy, and Cullis.
H I S is made of Rump, Brifket, or fhort
(j*^ */' Ribs of Beef, which ever is moft con-
1
•*a venient ; the Meat makes a large Dilh, and
is the French BoutlH, or the Piece I'remblantc:
It is commonly eaten plairtj with a little fait
over it, and fome of the Broth, with a little fine chop*
ped Parfley ; or any Sauce that may be moft agreeable.
When the Pot is well fkimmed, put into it Roots and
Herbs, at Difcretion.
The Broth ferves to make your Gravies, Cullis,
Brazes, and common Soups, adding thereto what Herbs
or Roots you pleafe.
Bouilkn pour les Potages &? Sauces*
Broth for Soups and Sauces.
ACCORDING to the Quantity wanted, put into your
Pot large Slices of Beef, of Leg and Knuckle of
Veal, of Neck or Loin of Mutton, and a Fowl, (an
old one is very good for this Purpofe ;) take particular
B Care
2 ^PROFESSED COOK.
Care to fkim it very well, then add Roots and Herbs
as you think proper, viz. Leeks, Carrots, Parfneps, a
Head of Celery, Parfley-roots, large Onions fluck with
a few Cloves, and a little Parfley and Thyme tied toge-
ther ; you may boil in this Broth whatever you pro-
pofe to ferve in the Soup, fuch as Fowls, Pigeons,
Partridges, &c. taking particular Care that the Broth
be very clear, well tailed, and not too mueh of the
Herbs or Roots. It ferves you to fimmer your Soups,
being coloured and ftrengthened with a little Gravy ;
and alfo to make the liquid of Sauces.
Bouillon a la hate.
Broth made in hafte.
f UT fmall Slices of a Fillet of Veal, lean Meat of
Beef, Carrots, Celery, iliced Onions, a Couple of
middling Turnips, one Head of Clove; garnifh the
Bottom of a Stew-pan with a few Slices of Lard * ;
then put in the Meat and Roots ; foak it on a middling
Fire, until the Meat begins to catch at the Bottom of
the Pan ; then poor fome boiling Water on it, and let
it boil fmartly about half an Hour, or more ; add fait,
fkim it, and fift it clear for Ufe.
* The Lard here meant, is the Fat of Bacon cured without being
fmoked, for the Ufe of Cookery ; and is to be underftood as fuch in
every inftance throughout this Work.
Bouillon au Bain-Marie.
Broth made in one Pot boiling in another.
OUT an earthen Pot into a larger one with boiling
Water ; cut Slices of Beef, Fillet of Veal, half a
Barn-door Fowl or Capon, a large Onion ftuck with one
or two Cloves, and a few Bits of Roots ; boil it in that
Manner for five or fix Hours, taking Care to fupply
the firil Pot with boiling Water pretty often, and fome
of the firft Broth in the Meat Pot ; fkim it very clean,
and
PROFESSEDCOOK. 3
and fift it in a Lawn Sieve. It ought to be flrong
enough to cool to the Confiftence of a light Jelly.
N. B. The French ufe this Method with earthen Veflels, which
are not common in England, that will ftand the Fire for this Purpofe ;
but Copper ones will anfwer the fame End with Care.
Confomme*
Jelly Broth.
pUT into your Pot or Stew-pan Slices of Beef, of
Veal Fillet, a Fowl, and one or two Partridges,
according to the Quantity required ; put it on the Fire
without Liquid until it catches a little, and turn the
Meat now and then, to give it a proper Colour ; then
add fome good clear boiling Broth, and fcalded Roots,
as Carrots, Turnips, Parfneps, Parfley-roots, Celery,
large Onions, two or three Cloves, a fmall Bit of Nut-
meg, and whole Pepper ; boil it on a flow Fire about
four or five Hours with Attention, and add a few Cloves
of Garlick or Shallots, and a fmall Faggot, or Bunch
of Parfley and Thyme, tied together ; when it is of a
good yellow Colour, fift it. It ferves for Sauces, and
to add Strength to your Soups, particularly thofe made
of Herbs or Italian Pafte.
N. B. I am very fenfible that many People (more particularly in
England,) have an Averfion to the Tafte or Smell of Garlick ; I
neverthelefs prefume to fay, that its Effects are very good when uied
with Moderation, and will make either hot or cold Dimes very agree-
able, as Experience will (hew. , Tafte muft direct, without which no
Cookery can be good.
Roumeftec*
Jelly Broth of all Fragments.
"y[/"HEN you work for a great Entertainment, you
may make a good Confomme very cheap, by gather-
ing all Kinds of Parings and Trimmings, as Legs,
Pinions, and Bones of Poultries, and of fuch Game as
you employ : alfo Parings of Butcher's Meat : Put all
together into a Stew-pan, as the laft Article ; foak it
fome Time; then add fome fmall Broth, or boiling
B 2 ,- Water,
4 3%e PR OPE SSED Co OK.
Water, one or two Glafles of white Wine, a good
Quantity of Parfley, Chibbol, two Laurel Leaves, and
Thyme, a little fxveet Bafil, a few Cloves of Garlick,
two or three Heads of Spice Cloves, and whole Pepper;
boil this flowly as the former, and fkim and fift it for
Ufe. It will ferve to add Strength to all Sorts of made
Difhes arid Sauces.
The Name of Roumejttc is given this Confomme, when
made rnoftly of Game.
Bouillon Rnfraickiffant.
Cooling Broth.
E Herbs, Fruits, or Seeds, Flowers or Roots,
which are employed for cooling Broth, are, Pur-
flain, Lettuces, Charvil, Leeks, Borage, Burnet, Sorrel,
Garden and wild Endive, Buglofs, Hop -tops, Cos
Lettuces, young Nettles, Cucumbers, Tips of Elder,
Dandelion, Liver -wort, Fumitory, Beet -Roots, &c.
Wafh and chop a proper Quantity, and according to
Order, and boil a Ihort Time in thin Veal or Chicken
Broth ; fift, and keep it in a cool Place ; warm it for
Ufe without boiling.
Autre Bouillon Rafraichiflant.-
Another Cooling Broth.
*T*AKE a Calf's Liver, cut out the Gall, and all the
Flefh round it ; then cut it into thin Slices, and
boil it in a Quart of Water till it is reduced to a Pint ;
add a little Charvil, Watercrefles, wild Endive, and
Burnet, all coarfely chopped ;- boil it a few Minutes,
and fift it for Ufe.
•Bouillon Pr'mtaniei".
Spring Broth.
pUT a Cruft of Bread, and a good Bit of Butter into
a fmall Soup-pot, or Stew-pan, with two or three
Hsuulfuls of Herbs, as Beet, Sorrel, Charvil, Lettuces,
Leeks,
PROFESSED COOK. 5
Leeks, and Purflain, all well wailied and coarfely chop-
ped ; boil thefe in a Quart of Water till reduced to a
Pint ; fift it for Ufe.
Bouillon pour adoucir VAcrele du Sang.
Broth to fweeten the Sharpnefs of the Blood.
CLICE half a Pound of Veal, boil it in three Pints
of Water, with five or fix Craw-fiih pounded alive ;
add to, it white Endive, a fmall Handful of Charvil,
and as much Purflain, with three or four Lettuces, all
coarfely chopped ; reduce the Liquid to half, and {train
it through a Cloth or Stamine, without Skimming it.
Eau de Poulet.
Chicken Water.
13 OIL a well-drawn Chicken in three Pints of River
Water, put into the Body one Ounce and a half of
the cold Seeds, firft pounded in a Mortar ; boil it till
reduced to a Quart, then fift it. You may alfo make
another Chicken Water, by adding half an Ounce of
Rice, as much Pearl Barley, and the Bignefs of a Wal-
nut of Sugar, for thofe that like it fweeter. The four
greater cold Seeds are Water Melon, Cucumber, Gourd,
and Melon ; the four lefler, Succory, Endive, Lettuce,
and Purflain.
Panade de Blans de Poularde.
Panado of Breaft of Fowl.
"DOIL a Bit of Crum in fome good Broth, add to it the
Breafts of a Couple of Fowls roafted, and pounded
very fine ; fift all together in a Cloth, with ftrong pref-
fing ; and add Broth according to the Confidence you
would have it.
Panade de Gnteau.
Grits Panado.
VX^ASH two Ounces of frefh Grits in warm Water
feveral Times, and boil it in a Quart of Water,
till the Liquid is reduced to about a Pint; then fift
B 3 it
6 'The PROFESSED COOK.
it as the former, and add a Spoonful of white Wine
and a Bit of Sugar to it ; boil it a Moment before ufing,
Panade a la Bourgogne.
Burgundy Panado.
T)OIL two or three Ounces of Rice very tender in thin
Broth, being firft well waflied ; then fift it as the
laft ; it ought neither to be very thin nor thick ; then
add the Yolk of an Egg beaten up, to thicken it on the
Fire without boiling : this is called making a Liaifoa.
A Panado is alfo made with Bread Crums inflead of
Rice, and finiflied in the fame Manner.
N. B. As the Word Liaifon will often be repeated hereafter, it is
to be underftood in the Senfe of Cookery, as conglutinating the diffe-
rent Liquids together, with which it is mixed, and muft always be
done without boiling.
Jus de Veau.
Veal Gravy.
the Bottom of the Stew-pan with thin Bits
of Lard, then a few Bits or Slices of Ham, Slices
of Veal Fillet, fliced Onions, Carrots, Parfneps, Celery,
a few Cloves upon the Meat, and a Spoonful of Broth ;
foak it on the Fire in this Manner till the Veal throws
out its Juice, then put it on a ftronger Fire till the
Meat catches to the Bottom of the Pan, and is brought
to a proper Colour ; and then add a fufficient Quantity
of light Broth, and fiinmer it on a flow Fire, till the
Meat is thoroughly done : You may add a little Thyme
and Mufhrooms. Sl;im and fift it clear, for Ufe,
Jus de Bacuf.
Beef Gravy,
ACCORDING to the Quantity wanted, cut Slices of
lean Beef, which place in a Stew-pan, upon fliced
Onions and Roots ; adding two Spoonfuls of fat Broth ;
foak this on a flow Fire about half an Hour, ftirring it
two or three Times j let it catch to a proper Colour,
then
The PROFESSED COOK. 7
then add thin Broth as dire&ed for Mitonage, and finiih
it as the former.
Obferve always, that in all Gravy you muft put a
little Fat, and take it off the Fire, when you add the
Broth, after it is properly coloured. Your own Judge-
ment muft guide you for the Colour, which is done by
the catching with proper Care, and fo as not to give it
a burnt Tafle.
Coulls General.
General Cullis.
QARNISH the Bottom of your Stew-pan with Slices
of Veal Fillet, Bits of Ham and Lard, according
to the Quantity and Goodnefs required ; add upon the
Meat two Carrots and one Parfnep cut into large Bits,
one or two Onions ftuck with Cloves, and a Spoonful
of fat Broth ; foak it on a flow Fire, until the Meat
gives its Juice, and then on a ffeonger Fire, until it
forms a fine brown Caramel, viz. a Glaze round the
Stew-pan ; then take all out except the Caramel; put the
Pan on the Fire again, with a good Bit of Butter worked
with Flour, and ftir it continually with a Spoon, until
it is of a fine yellowifti Colour ; take proper care the
Fire is not fo violent as to give it a burnt Tafte ; then
add as much Broth and Gravy as will keep it of a proper
Colour and Confidence, (meaning not very thick nor
clear;) then put the Meat back again, and fimmer it
a long while, ikimming it often ; when the Meat is
thoroughly done, take it out with a Skimmer, and fift
the Cullis in a Lawn Sieve, or a fifting Cloth, without
Expreffion.
Coulls de ce que I' on vent*
Cullis of what you pleafe.
'"PHIS is made with any Sorts of Meat, Parings and
Trimmings of Poultries, Game, &c. as Pinions,
Necks, Stumps, and a few Slices of Veal ; and is
finilhed as the laft.
B 4 Coulls
3 efbe PROFESSED COOK.
Coulis cTEcreviJJes.
. Craw-fifli Cullis,
'T'HE firft Preparation of this Coulis is the fame as the
general Cullis ; when the Glaze is formed in the
Stew-pan, add Broth according to the Quantity requir-
ed ; trim off the Tails of half a hundred of Craw-fifti,
pound the Infide of the Bodies, and dry the Shells on
the Fire, or in the Oven, to pound with the reft ; fift
the Cullis through a Sieve, and put fome in the Mortar
with the Craw-fifti ; when properly pounded, fift all
together in a Lawn Sieve, or a Cloth Strainer with Ex-
preflion : this Cullis will ferve in whatever you think
proper ; the Tails ferve to garnifli Soups or Ragouts.
Meagre Cullis is done in the fame Manner, ufing
meager Broth, Carps, or any other Kind of Fifties.
The French ufe three different Names to fignify much the fame
Thing, viz. Coulis, Confomme, and Rejlaurant. The firft is the weakeft
and cleareft, and is often made with a little Flour, Butter, and Broth,
for the fake of giving a proper Colour to any Sauce ; excepting thofe
Coulis made of Roots or Seeds, which I have diftingu.ifhed by the
Name of Porridges and Puree. The fecond is flronger of Meat, and is
for the Purpofe of adding Goodnefs and Strength to whatever it is
mixed with. The laft is for the fame Purpofe, and made as rich in
Tafte and Flavour, as Meat, Poultry, Game, and proper Seafoning can,
make it, from which it has the Name of Reftorative. This is the true
Foundation of Cookery, and wherein every one ought tp be as perfect
as poflible.
Coulis a la Reine,
Queen's Cullis.
pREPARE a Stew-pan for this as all others, xvith Slices
of Fillet of Veal, a few Bits of Ham and Roots ;
foak it on a flow Fire without letting it catch at Bottom,
and add fome Broth of a natural Colour ; you may alfo
add half of an old Fowl, or a whole one, to give it
more Strength ; fimmer it as all former Cullis ; pound
one or two Brcafts of Fowls or Chickens, with half a
Handful of Sweet Almonds fcalded, a few hard Yolks
of Eggs, and Bread Crumbs foaked in Broth ; mix all
together
*fbe PROFESSED COOK. 9
together in the Mortar, and ft rain it in a Stamine,
rubbing it hard with a wooden Spoon ; you may add a
little Cream to give it a finer white : This is often ufed,
and ought always to be warm, as the Liaifon, without
boiling ; and the fame Ruje muft be obferved with
every Thing where £ggs are Part of the Composition,
•
Coulis de Jamlon,
Ham Cullis.
*TPHIS is done with Slices of Veal Fillet, a Sufficiency
of Ham to give it a pretty ftrong Tafte, and all
Sorts of Roots : give it the fame Colour as the general
Cullis ; then add Broth without Salt, a Glafs of white
Wine, a Faggot of Thyme gnd Parfley, half a Laurel
Leaf, one Clove of Garlipk, a few Mufnrooms, ChibboJ
pr Shallot ; finjfh as ufual, and fift it through a Starnine?
(hulls Bourgeois.
•-A Family Cullis.
^TPAKE a Bit of Butter rolled in Flour, flir it in your
Stew-pan till it takes a fine yellow Colour ; then add
fmall Broth, a little Gravy, a Glafs of white Wine, a
Faggot of Parfley, Thyme, Laurel, fweet Bafil, two
ploves, a Little Nutmeg, or Mace, a few Mumrooms,
whole Pepper and Salt ; boil for an Hour on a flow
Fire, and lift it in a Lawn Sieve, when well fkimmed
from Fat. This Cullis is made either with Meat or
]Fiih-broth, according as you pleafc.
Caulis Blanc $ la fiourgeoife.
White Family Cullis.
pOUND about a Dozen of Coriander Seeds with half
a Dozen of bitter Almonds fcakkd^ and mix this
with Bread Crumbs foaked in good Broth, and Broth
fufficient to make it to what Confiflence you pleafe ; fift
it in a Lawn Sieve, and add four raw Yolks of Eggs,
fceat up with Cre^n ; make the Liaifon without boiling.
io The PROFESSED COOK,
^
Coulis de Feves de Marais.
Cullis of Garden Beans.
gCALD the Beans, to peel the Hufks off; boil them
in Broth to a Mafh with Parfley, a few green Shal-
lots, and a little Winter-favory ; then fift it to Marma-
lade, and mix it with middling Meat Cullis. It ought
to be of pale green Colour, well feafoned, and not too
thick, as all thofe Cullis thicken greatly in cooling.
Coulis de Lentilles*
Lentil Cullis.
A^TAKE a Meat-gravy as before, with Veal and Ham,
Onions, Parfley, Chibbol, two Cloves, and Winter-
favory ; foak it till it catches ; then add Broth, and
fimmer it till the Meat is done; then your Lentils
being well boiled in Broth, and pounded, fift them,
and put the Porridge into the Stew-pan, and boil a
Moment ; then take the Meat out, and fift your Cullis
in a Stamine. It is a very well tafted Cullis, but muft
not be made too thick.
Coulis de Pois.
Peas Cullis.
QREEN Peas Cullis is made by boiling the Peas in
good Broth, with a Faggot of Parfley, Chibbol, and
a little Winter-favory ; fift them into a 'Porridge, with
the Broth of the Boiling. Dried Peas are alfo boiled
in Broth, and fifted into a Porridge, and mixt in a Cul-
lis, fuch as you have for the former ; to make it green,.
add Juice of pounded Spinage.
Coulis de Navets.
Turnip Cullis.
pEEL and cut the Turnips each into five or fix Pieces;
fry them in Hog's Lard, to give them a fine yellow,
or brown Colour ; then boil them in good Broth till
they
The PROFESSED COOK. il
they are fit to malh to a Marmalade ; when maihed, add
fome good Gravy and Cullis, and fift through a Stamine.
This will ferve for Soups and Tureens ; or, if for other
Ufe, fuch as to mafk any Kind of Meat under, let it be
thicker in the fifting, by adding lefs Gravy and Cullis.
Cullis d'Haricots, viz. Cullis of Beans, is made after
the fame Manner.
Coulis de Marons,
Chefnut Cullis.
pREFARE your Stew-pan with fliced Veal and Ham,
as before ; peel the firft Hufk off the Chefnuts, and
roaft them until you can peel off the fecond ; boil in
Broth to a Marmalade ; take the Meat out of your Con-
fommsy and add the Chefnuts ; Boil a Ihort Time, and
lift all together : if you would have it pretty thick, put
lefs Broth to keep it of a thicker Confidence.
Des Bouillons, Jus, dP Coulis Maigres.
Of Meagre Broth, Gravies, and Cullis.
the common or foaking Broth, warn a proper
Quantity of dried Peas feveral Times in warm
Water; then boil them in Water with a few large
Onions, fliced Carrots, Parfneps, a few Heads of Cloves,
whole Pepper, and a little Salt ; boil this together till
the Peas are almofl done ; then take it off the Fire, and
let it fettle to fift through a Sieve. This Broth will ferve
for the fame Purpofe, as the firft dire&ed with Meat,
viz. to make your Meagre Gravies, Cullis, &c. The
Peas, with a little more Boiling and Mafhing, may
te ufed as Porridge with whatever is moft convenient.
Bouillon
'it . 3%e PROFESSED COOK.'
Bouilkn Maigre pour les Potages de la 'fable.
Meager Broth for Soups.
CCALD all Sorts of Roots, as Onions, Parfley-roots,
Carrots, Parfneps, half a Savoy, Turnips, Leeks,
and Celery ; boil all together in Peas Broth, as directed
above ; Put it into a clean Bag called a * Miriionettey
with a fmall Quantity of long Pepper, Ginger, Cinna-
mon, Cloves, Coriander, Mace, a Clove of Garlick,
Shallots, and Winter-favory ; Boil till the Greens are
done; and to give it a good Colour, make a brown
Gravy with fliced Onions, and other Roots, and Butter;
when it yields a proper Colour, as in all Cullis, fait it
according to Tafte, and mix it together. It will ferve
you to make what Soups you pleafe.
* This Minionette confifts of the Long-pepper, Ginger, Cinnamon,
Cloves, Coriander, and Mace, tied together in a Bit of Linen Cloth.
Bouillon de PoiJJbn.
Fifli Broth.
'T'AKE what Kind of Fifh you think proper, as Pikes,
Eels, Carps, &c. cut in Slices, and put them into
your Stew-pan with a little Butter, fliced Onions, a
Faggot of Parfley, Thyme, Bay-leaf, Baiil, a Clove of
Garlick, Carrots, and Parfneps ; foak it until it forms
a flight Glaze in the Bottom ; add to it of the former
Broth, and boil on a flow Fire for about an Hour;
fift it clear. It will ferve for Soups and Sauces.
i
Jus Maigre,
Meagre Gravy.
A/TELT a proper Quantity of good Butter, and fry
fliced Onions in it, with fuch other Roots as are
ufed for Gravies ; foak it fome Time on a flow Fire,
then on a (tronger to bring it to a proper Gravy Colour;
then
PROFESSED COOK. Ij
then add fome of the common Broth and a little Par-
fley, half a Clove of Garlick, half a Laurel Leaf, three
Cloves, whole Pepper and Salt ; boil flowly for about
an Hour, then fift it as ufual for Gravies.
'
Coulis Maigre*
Meager Cullis.
'T'AKE what Fifh you think proper ; the belt, and rnofi:
common is Carp ; cut it in large Pieces, and put
it into your Stew-pan with a little Butter, fliced Onions^
and other Roots ; foak it a while on a flow Fire, then on
a ftronger, until it forms a Caramel ; then put half Broth
and half Gravy ; fry fome Flour with good Butter, amd
add it to your Cullis, alfo a Bit of Garlick, a Leaf of
Laurel, a Gill of white "V^ine, a Couple of Slices of
Lemon firft peeled, and Mulhrooms ; boil half an Hour
on a flow Fire, and ikim it well before you fift it. If
you defire a fimple Cullis, make a Caramel with Flout"
and Butter ; when it is of a good Colour, add Broth and
Onion Gravy fufficient to Colour it ; add fome Mufh-
rooms, Parfley, Garlick, Thyme, fweet Bafil, and a;
Glafs of white Wine ; boil for an Hour on a flow Fire,
and fkirn the Fat clear off; fift it for Ufe,
Caulis d'Oignons en Maigre.
Onions Cullis Meagre.
Onions into large Slices, and fet them on a briifc
Fire, with Butter, till it catches ; add two Spoon-
fuls of Flour, which ftir continually till it is well co-
loured ; then add Broth, a Glafs of white Wine, two
Heads of Cloves, a Bay-leaf, Thyme and Bafil ; boil it
for an Hour, fkim it well, fait it according to the Talte,
and fift it in a Stamine,
Coulif
The PROFESSED COOK.
Coulls Ma'igre a la Reine.
Queen's Cullis Meager.
a Carp in large Slices, and Onions, foak it with
good Butter on a flow Fire ; when the Carp is
ready to catch, add fome Broth of a natural Colour, and
boil it on a flow Fire ; foak fome Crums of Bread in
Cream ; and pound a Dozen of fweet Almonds, with
half as many hard Yolks of Eggs, and a few Fillets of
boiled Filh ; fift your Extract of Carp ; mix all together
and fift it again : when you ufe it afterwards, it muft
only be properly heated, without being fuffered to boil.
Chefnut Cullis is made after the fame Manner as the
former, only the Difference of Meat Broth or without.
Coulls Maigre de Navet.
Turnip Cullis Meager.
pEEL and cut as many Turnips, (each in four or five
Pieces,) as you require of Cullis ; if you would have
it of a brown Colour, boil them to a Marmalade, and
fry them fome time in Butter ; if for a natural Colour,
boil them, without frying, in common Broth to a Mar-
malade ; then mix this with Fifli Gravy and Cullis, and
fift it in a Stamine, like other thick Cullis. It ferves
for Soups or any other Ufe.
Lentil Cullis is made after the former Direction, only
obferving the Difference of Broth, &c.
Coulis de Pols Maigre.
Meager Peas Cullis.
"DOIL green Peas in Fifli Broth and Butter, a Faggot
of Parfley, Chibbol, and Winter Savory ; when well
done, pound them, and fift with the Broth of their boil-
ing, and add a little Gravy.
White Beans Cullis is made after the fame Direction.
All Roots, Seeds, and Herbs may be done after the fame
Manner, to the Confidence of a Cullis.
Des
^PROFESSED COOK. 15
Des P Or AG E S G R A S.
Of MEAT SOUPS.
Potage au Naturel ou de Sante.
A plain natural Soup.
TL/TAKE a good Broth with Slices of Beef, (a Fowl if
you pleafe) a Couple of Onions, a Carrot, a Parf-
nep, and a little Salt; the Broth being finifhed of a
good Tafte fift it clear : fimmer the Bread in fome of
this Broth, and what Herbs you think proper in a fmall
Stew-pan by themfelves. If you would ferve any Kind
of Meat in this Soup, as is very common, (fuch as a
Nuckle of Veal, a Fowl, Pigeons, or any Thing elfe)
fcald it a Moment, and boil it in the Broth pot, taking
Care not to boil it too much : a Fowl is done to a
proper Degree when it gives under the Finger.
Potage a la Bonne Femme en Gras & en Maigre.
Soup of all Sorts of Herbs with Meat or without.
CCALD all Sorts of Roots, as Onions, Carrots, Tur-
neps, Celery, Leeks, and two Cloves of Garlick ;
boil thefe together about a Quarter of an Hour ; then
drain, and put them in a Soup-pot, with a proper Quan-
tity of very good Broth, and about a Pint of dried Peas
tied loofe in a Cloth ; boil flowly till the Peas are done
tender, which mafh, and fift as Peas Cullis with the
Broth, and fimmer in a fmall Soup-pot, with fmall Leaves
of young Lettuces, Sorrel, Charvil, half a Carrot and
Pariheps cut fmall ; add a little Gravy, to colour and
ftrengthen it ; let the Roots and Greens be done very
tender ; fimmer the Bread with fome of the fame Broth ;
pour it firft in the Difh, and garnim it round with the
Fillets of Carrots and Parfneps, intermixed with fome of
the Greens. Prepare it after the fame Manner for Mea-
ger, ufing Butter and Fifh Broth, Cullis and Gravy.
Potare
16 7/k PROFESSED COOK.
'
Potage de Ris a la * Placbe Verte, to Gras ou
A Rice Soup of both Sorts, pale Green.
TXT" ASH half a I'ound of Rice, (more or lefs) feverai
Times iri warm Water ; if for Gras, boil it iri
Meat Broth, and a little melted Lard ; if for Meager j
with Broth and Slitter ; ftir it often, that it may not
Clog at the Bottom of the Pan , when it is very tender,
pout- it into thd Soup-dim, with a prdper Quantity of very
f^od Broth, and a little Gravy to colour it ; meft a good
iece of Butter rolled in Flour, add a fmall Quantity"
of fcalded Parftey chopped fine, three or four Spoonfuls
of Broth > two Yolks of Eggs to make a Liaifont without
boiling* and pour this into the Dim, upon the Rice*
Potage de Chapon au Ris*
A Capon or Fowl Rice Soup.
*"pRUSS the Capon or Pullard as for boiling, viz.-
Legs infidc, and leave the Pinions untrurTed ; boil
it in a fmall Soup-pot with about half a Pound of Rice;
boil flowly till the Rice is quite tender, without fkim-
ming the Fat off; add Gravy fufficient to colour and
flrengthen it, and a little Salt ; or ferve without Gravy,
the Fowl in the middle. A Fowl is alfo ferved, being
boiled with a few Slices of Beef, Veal, Mutton, and
Roots, and the Broth fifted ; fimmer the Bread with
fome of this Broth, with or without Herbs ; ferve the
Fowl in a Soup-difh.
Potage a la Conti, en Gras on Maigre*
Soup Conty, Meat or Fifh.
gLICE large Onions, according to the Quantity re-
quired, and fimmer them in Butter till they are tho-
roughly done ; fimmer alfo fome fried Bread in very
good Broth of either Sort ; when ready to fefve, mix a
• Plaehe Verte, means Shagg-green.
Couple
The PROFESSED COOK. 17
Couple of pounded Anchovies with the Onions, and
pour the Bread and Broth into the Difh, and the Onions
upon it. You may alfo lift the Onions as a Cullis,
either for Soup or other Ufes.
Potage de Biberot au Fromage, Gras ou Malgre.
Cheefe Soup of both Sorts.
HpAKE about half a Pound of Bread Crums, fifted in
a Cullender, and about a quarter of a Pound of
Gruiere Cbecfe, commonly called Swifs Cheefe, or Par-
mefan ; limmer this together in a Stew-pan with fome
good Broth, (either Meagre or Gras) until the Bread
and Cheefe are well ftewed ; make a Liaifon in another
Pan with three or four Yolks of Eggs, and as many
Spoonfuls of Broth : when ready to ferve, mix this laft
with the firft without boiling. This foup mufl not be
very clear nor thick ; it fhould be made with Broth
without Salt, as the Cheefe may fait it fufficiently.
Judgment muft always guide you for feafoning.
Pot ages glaces de toutes Sorfes de Viandes.
Glazed Soups of all Sorts of Meat.
TJSE what Sorts of Meat you pleafe, as Fowl, Chic-
kens, Pigeons, Ducks, Lamb, fmall Fillet of Veal,
Neck of Mutton, Turkey -pinions, or others ; each
Kind is drelled after the fame Manner : whichever you
ufe, lard it, and fcald it a moment in boiling Water ;
then flew it in good Broth, and a Faggot of fweet
Herbs ; and fimmer the Bread in very good Broth, as
•ufual for other Soups. When the Meat is thoroughly
done, ferve it in the Dim or Tureen ; put a Spoonful
of Broth in the Stew-pan to gather the Glaze of the
Fncandeau with which you glaze, the larded Side being
uppermoft ; garnim the Dim round with Herbs or
Roots, as moft convenient, and fift fome of the Glaze
to mix with the Broth to colour it.
18 $be P R o F -E s s E D COOK.
Potage de Verm'icel, en Gras & en Malgre.
Vermicelli Soup, with Meat or Fifti.
TfOR a middling Dilh, take about a quarter of a
Pound of Vermicelli, which fcald a Moment in
boiling Water ; then drain it, and boil in good Broth,
with a little Gravy, and a Bit of Bacon ; when boiled
tender take out the Bacon, feafon it with Salt, and Ikim
the Fat off very clean. It muft be ferved of a middling
Thicknefs. If you would make it with Craw-filh Cul-
lis, or any other, you'll only mix it a Moment before
you ferve.
If it is for Meagre, fcald the Rice as above, and
boil it with Fiih Broth and Butter, adding a Llalfon of
Yolks of Eggs made with the fame Broth and Gravy.
B
Sov.pe Bourgeoife.
A Family Soup.
OIL about three Pounds of Beef in three Pints of
Water, and ikim it very well ; then add three or
four Carrots, two Parfneps, a few Onions, according to
their Bignefs, ftuck with two Heads of Cloves ; add a
few Leeks, a Lettuce, Celery, and Sorrel ; boil all
together, and add a fmall Knuckle of Veal, firft fcalded ;
boil it for about two Hours. Serve your Broth, and the
Knuckle in it ; and garnilh the Dilh with fome of the
Vegetables.
Potagt aux Mnrons.
Chefnut Soop.
pEEL off the firll Hulk of the Chefnuts, then roaft them
fufficiently to peel off the fecond, and boil them in
Broth and Gravy ; when they are done take out the
few that remain whole, and malh the others into your
Broth, fit to lift through a Stamine. Serve without
boiling, and garnilh the Dim with the whole ones.
Potage
PROFESSED COOK. 19
Potage d'Iffus d'Agneau, on Couhs a la Reine.
Lamb's Head Soup, and all Purtenances, with Queen
Cullis.
*"pAKE a Lamb's Head, &c. well fcalded, and paired
properly ; boil it in a fmall Pot with a couple of
Slices of Lemon firft peeled, a Faggot of Pariley,
Chibol, two Heads of Cloves, a Laurel Leaf, two
Carrots, one Parfnep, two or three Onions, a few Slices
of Lard, and Salt ; boil in Broth and Water on a flow
Fire : Garnifh your Difh with fome of the Infide, open
the Head and ferve it in the Middle : Mix fome Queen
Cullis with the Broth, and add it to the Soup, being
fimmered and prepared as all others before.
Potage a la Cbartre.
Soup Chartre, (from the Title.)
*"pAKE three or four Sweet Breads, well cleaned in
warm Water, and fcalded in boiling ; put them into
your Pot with fcalded Coxcombs, a Faggot of Parfley,
green Shallots, two Heads of Cloves, a.nd a few Mufh-
rooms ; flew all with good Broth on a ilow Fire : foak
Crufts of Rolls in Broth in the Soup Difh, until they
catch a little at Bottom ; then put upon thefe the
Sweet Breads and Mufhrooms, leave them a little oa
the Fire, and add a fufficient Quantity of Broth.
Bifque de Grilles.
A Quail Tureen Soup.
TDOIL three or four Quails in good Broth, with a few
Slices of Lard ; and two fcalded fweet Breads, one
of Veal, the other of Lamb, in another Stew-pan with
a little Butter and Flour, Broth, Gravy, a Spoonful of
Cullis, a Faggot of Parfley, Chibol, and two Heads of
Cloves ; itew them till well done ; when the Quails are
alfo done, mix it all together with their Broth firll
C 2 luted,
2o The PROFESSED COOK*
fifted, and very free from Fat ; put it on a flronger Fire
to bring it to a middling Confidence ; add fome good
Broth, and ferve all together in a Tureen.
Pot ages de touies Sortes de Legumes.
Soups of all Sorts of Herbs.
'"THAT of Turnips is made by cutting as many as
you think proper into different Ihapes ; give them
Colour by frying with a little Butter or Broth, then
boil them tender in Broth, and a little Gravy; mix
half this Broth with the other, and garniih the Dim
with Turnips. — That of Radifies is made after the fame
Manner, only fcalding the Radilhes longer. — That of
finall Onions, (if round, you colour them as the Turnips;
if green, cut them of a proper Length) fcald them, and
boil in Broth, and garniih your Dim therewith. — That
of Celery, Leeks, or Lettuces, fcald them tied together ;
boil them in your Soup-pot ; take them out when done,
and cut them according to Fancy, to garnifh your
Difh with.
Afyaragus is done by breaking the Tops off, and boiled
by themlelves, then added to your Soup Broth ; obferve
that the Bread you foak for thefe Soups be of a good
Tafte, and only ufe the Cruft, which iliould be well
dried in the Oven, or toafted flowly. ' In thofe Soups
you may ferve what Butcher's Meat or Poultries you
pleafe.
Potage aux Chov.x.
Cabbage Soup.
pUT into your Pot a few Pounds of fliced Beef and
Bits of Ham ; let it catch a little, then add weak
Broth or Water, and all Sorts of Roots, a Cabbage tied,
and well fcalded ; a Bit of Pickled-pork, a Bag or Mi-
nionettc, as directed in Page 12. If you would garniih
this Soup with any wild Fowl, boil it in the fame Pot,
and garnifh the Dilh with the Cabbage, and the Pickled-
Pork cut in Pieces*
Potage
The PROFESSED COOK. 21
Potage a la Julienne, Gras ou Maigre.
Soup Julienne, with Meat or Frfh.
into fmall Fillets two Carrots, a Parfnep, Haifa
Head of Celery, Lettuces, Sorrel, and Chervil;
boil thefe in a fmall Pot, with two or three whole Onions,
a whole Carrot, Parfneps, a Faggot of Parfley, Chibol,
two Heads of Cloves, and a Laurel Leaf; iimmer in
good Broth about two Hours ; then take out the
Faggot, Onions, and whole Roots. — It is done the
fame for Meagre, ufing the Broth, Onion, Gravy,
and Butter.
Potages de differtntes Purees.
Soups of different Porridges.
^TTHAT of Lentils, is made by boiling them in Broth,
with a few Roots, and a Faggot as the former, only
adding a little Winter Savory ; wheruthej Lentils are
done, lift them, and put as much of frheoPorridge to
your Soup or Broth, as will give it a pc$per Confidence.
— That of Turnips, Carrots, Beans, &c. is done in the
fame Manner.
Potage de Semouille.
Italian Pafte Soup.
J^OIL your Semouil, as you do Rice, in good Broth
of either Sorts, and add as much Gravy as will give
it a good Colour. It is a Parte that comes from
Italy : you muft chufe it by tatting, as it is apt to
grow mufty like Vermicelli ; its Colour ought to be
of a clear yellow.
Potage a la Dav.pbim.
Dauphine Soup, (from the Title.)
pUT a few Slices of Lard in the Bottom of your Stew-
pan, fliced Ham and Veal, two or three Onions
fliced, a Carrot and a Parfnep ; foak thefe over the
Fire till they catch ; then add weak Broth or boiling
C 3 Water,
22 *Hoe PROFESSED COOK.
Water, and boil it on a flow Fire till the Meat is done.
Pound the Breaft of a roafted Fowl, fix Yolks of hard
Eggs, and as many Tweet Almonds ; fift your Broth,
and add as much to your pounded Compound as will
make it fift through a Stamine ; funmer your Bread in
Broth tender ; warm the Cullis without boiling, and
mix it with as much Broth as gives it a pretty thick
Confiflcnce. You may garnifh this Soup with a Fowl
or a Knuckle of Veal, as in all white Soups,
Potage de Gibier*
Game Soup,
/^UT in Pieces either a Partridge, or a Pheafant, or a
Rabbit, foak it with Slices of Veal, Ham, Onions,
Carrots, and Parfneps; let it catch a little on a flow Fire,
as you do for Gravy ; then add fome good Broth, ac-
cording to the 'Quantity you delire ; boil gently till the
flfleat is tone's i<fift the Broth, and put it into your
Soup-poty slnd jftcw in it what Herbs you pleafe,
81 .
Potages de toutes Sortes de Croutes.
Soups of all Sorts of Cruft..
^"UT one or two Rolls in two, take out the Crumbs
which you will put in the Soup-difh, foak the Cruft
in Broth, (your common Pot will do) place them upon
the Crumbs ; then put fome fat Broth to it ; keep it over
a flow Fire, and let the Crums catch :at Bottom j take
Care to refrdh the Cruft often with Broth ; when it is
all of a marrow Confiflence, and no Broth to be feen,
keep it on Afhes Fire, taking particular Care that it does
not catch ib much as to give it a "burnt Tafte ; when
ready to fervc, add fome good -Broth and Gravy, with
whatever Cullis you pleafc, Obfrrve, If you propofe a
white Soap, you mu« not brown your Cruft, nor let it
catch at the Bottom of- the -Dilh,
Potage
PROFESSED COOK. 23
Potage a la Parmefanne.
Parma Soup, (from a City in Itajy.)
Slices of Bread, in what Shape you plrafe, fry
them in Lard of a fine Colour, and foak them in
good Broth ; garnim the Difli with what Herbs ypu
pleafe. When ready to ferve, rafp Parmefan Cheefe
over it.
Potage a VAutrichienm.
Auflrian Soup.
a large Chicken in Pieces, give it Colour by
frying in Butter and fweet Herbs ; boil it in good
Broth, then roll it in Crumbs of Bread and Parmefan
Cheefe ; colour it in the Oven or with a Salamander ;
garnilh the Soup-diih with thin Slices of Bread, upon
this fome rafped Swifs Cheefe or Parmefan, then a Bed
of Cabbage with more Slices of Bread ; add your Broth,
and flew it till it catches a little at Bottom ; add a little
more Cheefe upon the Bread ; colour it with a Sala-
mander, add a little more Broth, and ferve the Chicken
on the Top.
Potage a la Maddonette.
A common innocent Soup.
T> O I L either in Water or weak Broth all Sorts of
Herbs and Roots, as Onions, Turnips, Cabbage,
Leeks, Celery, Endive, Sorrel, Lettuces, Carrots, al-
together ; put with it the Legs and Pinions of Fowls,
the Necks, and all Sorts of Gibblets ; garnilh the Diih
with Roots, and ferve altogether.
Potage de Macarony.
Macaroni Soup.
"D OI L your Macaroni in good Broth ; then lay a Bed
. « of it in the Bottom of your Soup-Dilh ; then one
of Parmefan Cheefe, and repeat the fame Layer over
Layer two or three Times ; add a little Broth, fimmer
C 4 it
24 *fbe PROFESSED COOK.
it on a flow Fire, and colour it with a Salamander ;
then add what Quantity of Broth you think proper. It
is alfo done without Cheefe, or any Thing elfe, but the
Italians generally ufe Cheefe.
*
Potage a la Moufqtietaire.
Soup Mufquetreer, (from the Name of a Corps of the
King of France's Life Guards.)
pUT about a Pint of Green Peas into a fmall Soup-
pot, with a Handful of Sorrel chopped coarfly ;
boil this in very good Broth and a little Veal Gravy ;
Braze a Neck of Mutton larded, and place it as a Frl-
candcau ; fimmer fome Bread in very good Broth ; pour
the Broth and Bread into a Difh or Tureen, then pour
in the Peafe, and place the Neck of Mutton laft, in,
the Middle.
Potage a la Marquife.
An Epicure's or Petit-maitre's Soup.
'T1AKE a good large Roll, empty the Crumbs and fill
the Crult with a Ragout of Sweet-bread, Coxcombs,
and Artichoke-bottoms all well dreffed ; put this Roll
in the Middle of your Difli, with other fmall Bits of
Crumbs, and foak it with very good Broth ; let it catch
a little, and mix it with very good Cullis a la Reins
and Broth,
Potage a la Rhinoceros,
Pigeon Soup called Rhinoceros, (from an Indian Bird.)
three Pigeons, without trimming them, trufled
for boiling, run a fmall Skewer through the Head
and Neck to keep it bent upwards, fcald and boil them
in Broth and Veal Gravy, with Herbs and Roots cut
fmall as for a Julienne ; flew altogether on a flow Fire
and fealbn it well ; place the Pigeons in your Soup-difh,
upon the Breart, with the Heads above, fo as to appear
as if fwimming,
fotage
PROFESSEDCOOK. 2$
! Potage de Navets a I'ltalienne.
Turnip Soup, Italian Falhion, Meat or Fifli.
/""•UT Turnips in what Shape you pleafe, colour them
with Lard or Butter in a Stew-pan, and two Spoon-
fuls of Oil ; add Slices of Roots as before, and boil in
good Broth and Gravy either of Meat or Fifti ; garnifli
the Dilh with the Turnips, and give it a proper Con-
fiitence with any Sort of Porridge.
Potage a la Crejfy.
Soup Creffy, (from the Title.)
CCALD all Sorts of Roots and boil them in ihort
Broth, with Slices of Veal and Ham, and a Bit of
Butter ; when thoroughly done, pound altogether in a
Mortar ; lift it to a Cullis ; add as much Broth as ne-
celfary for your Quantity of Soup. If for Meagre, in-
flead of Veal and Ham, ufe Carps or Pike, and Meagre
Broth.
Des P Or AGES MAIGRES.
Of MEAGRE SOUPS.
Potage de Lazagne.
Lazagne Soup.
TAzAGNE is an Italian Pafte, much refembling a fmali
Bean. Warn it well and boil it in Broth like Rice,
with a very little Salt, then fift it in a Cullender ; garnrfh
the Bottom of your Dim with Lazagne, and a few Bits of
Butter, then Parmezan Cheefe or Gruiere, viz. Swifs,
then Lazagne and Cheefe until the Dim is full enough ;
the lail Bed ought to be Cheefe : put it in the Oven,
or colour it with the Top of a brazing Pan or Dutch
Oven ; make it take a good Colour ; acid fome good
Broth, and ferve it up. It is prepared alfo without
Cheefe.
Soupes
26
/ * *
Soupes Maigres de differentes Fafons.
Meagre Soups of different Sorts*
TUTAKE a foaking Broth, as direfted in Meager Broth;
•*• with this Broth you make all Sorts of Soups, for
it is the different Sorts of Herbs and Roots you ufe
which give the Name. According to the Quantity of
Soup you want fcald your Herbs, and ftew them in a
little Broth and Butter ; when done, add what Quan-
tity of Broth you pleafe : take care it does not tafle too
ftrong of the Herbs : this Soup mull be clear and well
feafoned.
For a Julienne Meagre, cut in fmall Slices one Carrot,
a Head of Celery, Chervil, and Sorrel, half fryed in
Butter ; then add them to the Broth with a little Onion
Gravy ; when the Herbs are done, make ufe of this
Broth to foak the Bread, and garnifh the Dilh with
fome of the Roots, >
Pofage Maigre d'Ecrevffis au Ris.
Meagre Craw-fim and Rice Soup.
OOAK a Carp with a little Butter, Carrots, fliced
Onions and Parfneps ; let it catch very little ; then
add Broth, and fimmer till the Fifh is done. Pound
the Bodies of half a hundred of Craw-fifh, and keep the
Tails to garnifh your Soup ; add fome Broth to your
pounding to enable you to fift it through a Stamine.
The Rice being boiled in Broth and Butter, mix all
together without boiling.
we Mairre a Id Puree de LcntHlcs.
o <>
Lentil Soup Meagre.
O UB the Bottom of your Stew-pan with Butter, and
put in it fliced Onions, Carrots, Parfncps, a little
Winter Savory, a Clove of Garlick, two Heads of
Cloves, and a few Mufhrooms ; foak rhefe on a flow
Fire till they catch ; then add Broth, and boil for half
an
The P fc o P £ s $ E D C o o K. 27
an Hour. The Lentils being well boiled and fifted ifi
a Stamine, fift the Broth, and mix the Porridge with
it. Warm all up together without boiling.
That of Peas is. done in the fame Manner, and fo
of any other Kind of Puree. It is no ways neceffary to
make frefh Broth for any of thofe Soups, but only to
mix as much Porridge with the Broth, while fimmering,
as will give the Soup a proper Subftance.
Pot age Maigre de Ris a la Relne.
Rice Soup Meagre a la Reine.
t-J ALF a Pound of Rice well wafhed in boiling Water,
boil it tender in Broth and Butter ; make a Gravy
without colouring, with Carp, Onions, Carrots, and
Parfneps ; when this is ready to catch, add Broth, and
boil it fome time ; then fift it : pound a Dozen fweet
Almonds, with fix hard Yolks of Eggs, a few Bits of
boiled Filh, and Crumbs of Bread foaked in Milk ; mix
all together with the Gravy, and fift it in a Stamine.
Warm it without boiling, and fervc this Cullis upon the
Rice> with a proper Quantity of Broth, if the Cullis is
too thick.
Pelage de Lalt de plufieurs Fafons.
Milk Soup of different Sorts.
*T*O make it in the common Way, boil milk with
a Laurel Leaf, a Bit of Sugar, very little Salt, pour
half the Milk into your Difh with fliced Bread, and keep
it on Afhes Fire without boiling ; to the remaining Part,
add a few Yolks of Eggs, and mix it well without boil-
ing any more. In boiling the Milk you may alfo put
in it Cinnamon, Coriander, or a Bit of Lemon-peel ;
boil it half, and fift it for Ufe as the preceding. — If
you would make it with Onions, flice a few, which you
boil in Butter without colouring, then add fome boiling
Milk and a little Salt ; boil for fome Time, foak your
Bread as the former, and mix it when ready to ferve.
If
28 *Tbe PROFESSED COOK.
If you would make it with Cabbage, boil it in Peas
Broth and a little Butter, and Salt ; when it is well
done in Ihort Broth, add fome boiling Milk, and finilh
as the preceding.
Oullle aux Citrouilles.
Porapkin Soup.
/^UT the Pompkin in fuch a Manner as you may
join it again handfomely ; take out all the Seeds,
and half of the Flefh, (which you may do eafily with a
Table Spoon) then icarify the outfide in what Defign
you pleafe ; garnilh the Scars with frothed Whites of
Eggs and Sugar, then put it in a lukewarm Oven ;
when it is of a good Colour, put it in the Dim you
intend to go to Table, and add to it a Soup made in this
Manner: Cut Bits of the Infide into Dice, and boil them
in Water to a Marmelade ; then add a Pint of Milk
boiled, with a Bit of Butter, Sugar, and Salt ; when
thefe are ready, add fix Yolks of Eggs ; put dried
Crufts of Bread in the Pompkin, and pour the Milk
upon them, covering it fo as to appear whole.
Bifque Maigre aux Ecrevijfes.
Meagre Craw-rim Tureen.
A/TAKE a Craw-fifli Cullis, as directed in page 8, for
Craw-fifh Soup ; Put the Tails into a Stew-pan,
with Carp Liver, Artichoke Bottoms, iirfl fcalded in
boiling Water, and a Bit of Butter ; foak it awhile,
then add fomc Broth, and boil for an Hour ; foak fome
Bread and a little Broth in the Tureen until it catches
a little at Bottom, then add the Carp Liver, Craw-fifh
Tails, Articokes, Muftirooms, and the Broth; boil a
Ihort Time, and mix with it as much Craw-fim Cullis
as will give it a proper Thicknefs, according to Tafte.
Potage
The PROFESSED COOK. £9
Potage Maigre de Mottles.
Mufcle Soup Meagre.
"pIRST clean your Mufcles very well in feveral Waters,
and boil until they open ; then take them out, and
put them into a Stew-pan with a little Broth, a Bit of
Butter, and a Faggot of Parfley ; reduce to a ihort
Sauce ; put a few in the Shells to garnifh your Difli, the
reft in a Roll, and foak it in the Diih you are to ferve ;
add a few Crums foaked with Mufcle Broth, and ftew
it till it catches : When ready, add to it fome Cullis
a la Reine, or the Yoiks of fix Eggs, well mixed with
Fiih Broth.
Ouille Maigre de Plujleurs Fafons.
Olio, or Tureen of different Sorts.
CCALD all Sorts of Roots, as Onions, Carrots, Parf-
ncps, Parfley Roots, Celery, Turnips, and Leeks ;
boil all together in Peas Broth, and a Minionette, as in
Page 12, with Carp Parings ; boil on a flow Fire till
the Roots are done ; add to it Root-Gravy of a good
Colour. When clone, fift it, and it will ferve you for
Vermicelli, Parmefan Cheefe, or Rice Tureen, or for
a Julienne, or any Italian Pafte, which you may boil
in this Broth.
Potage de Croutes en Maigre de Plujleurs Fafons.
Meagre Cruft Soup of different Sorts.
HpAKE two middling Rolls, or cut a large one in two.,
take out the Crumbs, and lay them in the Bottom of
your Soup Difh ; dip the Cruils in Butter, then lay them
upon the Crumbs, and foak with good Fifh Broth ; let it
catch at Bottom, adding Broth as often as necelfary to
keep it from burning. When you are ready to ferve^
put half Broth, and half Onion Gravy ; or, if you
pleafe, a Cullis a la Reine, of Peas, Lentils, Turnips, or
Craw-fith, &c. It takes its Name from the different
Cullis you mix with it. You may allb make ..it wirh
He wed
co jtf PROFESSED COOK.
flewed Cucumbers, Truffles, or Mufhrooms ; according
as Conveniency and Fancy directs.
fotage de Lait d'Afliande.
Almond Milk Soup.
3 OIL in Water a little Cinnamon, Lemon Peel, Co-
riander, a little Salt and Sugar ; which Water you
mix with Almonds well pounded and fitted feveral
Times in a Stamine ; foak your Bread in the Soup Diih
with fome of the Milk on a flow Fire ; then add the
reft, and ferve as hot as you can.
Pot age d'Orge Monde.
Pearl Barley Soup.
YKTASH your Barley very well in warm Water, then
boil it jn good Broth ilowly, adding a little But-
rer ; and give it Subftance, with either Craw-fifh Cullis,
a, la Reijtf) or any other, or without any Cullis at all.
D E S SAUCES.
OF SAUCES.
[AT. B. In Thefe true Tafte Ihews itfelf, and muft
meet with Approbation or Condemnation. As all boiled
Meat, dewed, or brazed, is to be made relifhing, with
the Addition of a well-timed good Sauce ; and as it is
abfolutely impoffible to direct Quantities fo minutely as
to agree with different Palates, I lhall ftrongly recom-
mend to all Cooks of either Sex, to keep their Stomachs-
free from ftrong Liquors, and their Nofes from Snuff.]
Sauce Nompareille.
Nonpareil, or matchlefs Sauce.
*J"*AKE a Bit of boiled Ham, as much Breaft of roafted
Fowl, a pickled Cucumber, a hard Yolk of Egg,
one Anchovy, a little Parfley, a Head of Shallot chop-
ped
PROFESSED COOK. 31
ped as fine as poffible ; boil a Moment in good Cullis,
and life it for Meat or Ftlh.
Sauce a la Nivernoife.
Nivernois Sauce.
pUT in a fmall Stew-pan a couple of Slices of Ham,
a Clove of Gartfck, two Cloves, a Laurel Leaf, diced
Onions, and Roots ; let it catch a little, then add a
fmall Quantity of Broth, two Spoonfuls of Cullis, and
a Spoonful of Taragon Vinegar ; fimmer it for an Hour
on the Side of a Stove, then fift it in a Sieve, and fervc
it for a relifhing Sauce.
Sauce Petite ItaUenne.
A little Italian Sauce.
A Slice of Ham, a few Mumrooms, a few Shallots,
1 half a Laurel Leaf, a large Spoonful of Oil ; fimmer
all together on a flow Fire, add fome rich Cullis, and
half a Glafs of Champagne ; fimmer it like all Sauces, on
a flow Fire for half an Hour, Ikim it well, and fift it in
a Sieve.
N. B. The French often recommend a Glafs of Champagne ; it may
be fupplied in England with Lifbon, the Price being confidered. Alfo
Oil is to be ufed with great Moderation in England, altho' often re-
commended in Italian Dimes ; but it cannot be had fo good here, for
which Reafon Butter ought to be preferred.
Sauce ItaUenne Blanche.
White Italian Sauce.
QlMMER on a flow Fire a Spoonful of Oil, chopped
Truffles, two Cloves of Garlick, two whole Chi-
bols, Parfley, half a Laurel Leaf, and two Slices of Le-
mon, firft peel'd, and good Confumee, viz. Jelly Broth,
and a Gla/s of white Wine ; Ikim it well, and fift it.
Sauce
32 The PROFESSED COOK.
Sauce a la Marlniere.
Mariners Soup.,
I^HOP a Fowl's Liver, with two or three Shallots, and
a Couple of Truffles, or Mufhrooms ; fimmer thefe
in a Spoonful of Oil, two or three Spoonfuls of Cullis,
aGIafs of white Wine, a little Salt, and coarfe Pepper;
fimmer it about Half an Hour, and fkim it very well
before ufing.
Sauce au Celadon.
Sea-green Sauce.
*T*AKE fmall Slices of Lard, Ham, Veal, Onions,
Carrots, Parfneps, Shallots, and Cloves ; let them
catch a little, then add a Jill of white Wine and Broth;
boil for an Hour on a flow Fire, then fift it, and put in
fome fine chopped Parfley, and fome Butter rolled in
Flour ; boil it to a good Confiftence, Itirring it often
the while for fear it fhould burn at Bottom ; when ready
to ferve, add Lemon Juice fufficient to relilh it.
Note, That when you ufe whole Cloves of Garlick in any Sauce ;
always take them out before you ferve it up.
Sauce au Colons.
A lively-coloured Sauce.
*TPHIS Sauce ferves for all Sorts of Meat brazed in
white Braze. Take Slices of Veal, Ham, and
Onions ; put upon them whatever Meat you will braze,
with a Faggot of Parfley, Chibol, Shallots, two or
three Heads of Cloves, two Slices of Lemon, and half
a Laurel Leaf; cover all with Slices of Lard ; foak it,
and add to it fome good Broth, and a Glafs of Wine :
the Meat being done, fift it in a Hair-fieve ; add two
Spoonfuls or more of Cullis, fkim it free from Fat, and
reduce it to the Confiftence of a Sauce ; add a little But-
ter and Flour, fimmer without boiling, and it is done.
N. B.
¥he PROFESSED COOK. 33
Sauce au Confomme.
Jelly -Broth Sauce.
a few Slices of Lard, Ham, and Beef, an old
Partridge, Onions, Carrots, a Parfley Root, half a
Head of Celery, two Turnips, a Faggot of Parfley,
Chibol, two Heads of Cloves, a Bay-leaf, and a little
Thyme, and ibak all on a flow Fire : when it begins
to catch, add Broth as much as you think proper ; then
flop your Pot very well, and let it fimmer for about five
Hours ; then fkim off the Fat, and lift it. — This Con-
fommee ferves for particular Sauces, or to add Strength
to all Sorts.
N. B. There remains a very good Confomme in the Bottom of all
Brazes ; let the Fat cool, and take it off with a Spoon : the Confomme
will give a very good Tafte and Strength to all Sauces with which
you may chufe to mix it.
Sauce a la Saxonne.
Saxon Sauce.
CLiCES of Veal, Ham, Onions, Carrots, and Parfneps ;
foak all in a Stew-pan on a flow Fire, let it catch
very little ; then add Broth, a Glafs of white Wine, and
chftpped Muflirooms ; fimmer for about an Hour ; fift
it, and add fome fine chopped Parfley, a few Taragon
Leaves and Mint, firil icalded ; with a Lemon Squeeze
when you ferve it up.
Sauce a la Liaifon.
.Sauce of a thick Confidence.
pUT into your Stew-pan a few Slices of Veal and
Ham, cut fmall, a Bit of good Butter, a Faggot of
Parfley, Shallots, two Heads of Cloves, a Laurel Leaf,
two of Taragon, and a little fweet Bafil ; foak it accord-
ing to all fuch Directions ; then add good Broth, and
fimmer it till the Meat is done, then fift it. When
you are ready to ufe it, add three Yolks of Eggs well
D beat
34 ¥he PROFESSED COOK.
beat up with fome of the Liquor, grated Nutmeg, a
little chopped Parfley, Butter, Salt, Pepper, and a good
Lemon Squeeze.
Sauce a I'Ozeille.
Sorrel Sauce.
pOUND Sorrel fufficient to draw two Spoonfuls of
Juice ; fift it, and mix it with melted Butter, rolled
in Flour, Salt, Pepper, Nutmeg, and two Yolks of
Eggs. Warm it together without boiling.
Sauce a la Mariette.
Common Sauce.
COAK Slices of Veal, Ham, Onions, Parfneps, two
Cloves of Garlick, two Heads of Cloves, and a few
Taragon Leaves ; then add Broth, a Glafs of white
Wine, and two Slices of Lemon ; fimmer it on a flow
Fire, fkim it well, and iift it ; add three green Cloves
of Rocambole bruifed.
Sauce au CerfeulL
Chervil Sauce.
COAK a few Mufhrooms in Butter, with Parfley, Chi-
bol, a few Shallots, two Cloves, a Laurel Leaf, and
two or three of Taragon ; then add two Spoonfuls of
Broth, as much white Wine, fome Salt and Pepper ;
reduce it ilowly to a proper Confiftence ; fift it without
fkimming, and add to it fome fcalded chopped Chervil.
Warm the Sauce without boiling.
Sauce au PerJlL
Parfley Sauce.
pOUND a Handful of Parfley, and put it in a Stew-
pan in good Cullis, fufficient for the Quantity of
Sauce you want ; fimmer it a Quarter of an Hour, and
fift
PROFESSED COOK. 35
iift it in a Sieve ; then add fome Butter rolled in Flour,
make a Liaifon, and laftly add a Lemon Squeeze.
Sauce a la Civette.
Small Herb ; Sauce Civet.
A/f I X fome good Confommee with a Glafs of white
Wine, and fimmer it a Quarter of an Hour ; add
to it chopped Civet, a Bit of Butter rolled in Flour,
with coarfe Pepper and Salt; then add a Lemon Squeeze.
Sauce a la Garonne, (a River in Gafcony.)
Gafcoon Sauce.
"DOIL Slices of large Onions in two Spoonfuls of Oil
for a Moment ; then add a Faggot of Pariley, Chi-
bol, a Laurel Leaf, three of Taragon, fweet Baftl, three
Cloves of Garlick, three Cloves of Spices, a few Slices
of Lemon, firft peeled, two Spoonfuls of Cullis, and
a little Broth ; fimmer thefe on a flow Fire for half an
Hour, Ikim the Sauce, and iift it for ufe.
Sauce au FenoulL
Fennel Sauce.
COAK four or five fliced Onions in two Spoonfuls of
Oil, two of Cullis, and two of white Wine, with
two Cloves of Garlick ; fimmer it an Hour, fkim off
the Fat, and lift the Sauce in a Sieve, then add chopped
Pariley and Fennel, coarfe Pepper and Salt : Boil a
Moment before ufing.
Sauce a I'AmiraL
Admiral's Sauce.
an Anchovy, Capers, feven or eight green
Rocamboles, fimmer them on the Fire with a little
Confommee, Salt, Pepper, grated Nutmeg, and Butter
rolled in Flour : When ready, add a Lemon Squeeze,
or a Spoonful of Verjuice.
D 2, Sauce
36 The PROFESSED CooK.
Sauce Roy ale*
Royal Sauce.
£UT fmall Slices of Veal, Lard, and Ham, fcald
them, and cut a Chicken in two, add two or four
Shallots, and foak thefe until they be ready to catch ;
then add a Glafs of Champaign, and as much Cullis,
with a Spoonful of good Oil ; iimmer it for an Hour
and a Half, fkim it very clean, and lift it.
Sauce a la Flamande,
Flemifh Sauce.
(~)NE fingle Clove of Garlick, one of Cloves, two
Slices of peeled Lemon, coarfe Pepper and Salt,
chopped Parfley, two Spoonfuls of Cullis, a little Broth,
a Bit of Butter rolled in Flour ; foak thefe for a Quar-
ter of an Hour, then take out the Lemon and Garlick,
and ferve with what you pleafe.
'Sauce a la hate.
Sauce in a Hurry.
"DOLL a Bit of Butter in Flour, put it in a Stew-
pan, with fome good Confommee, Pepper, and Salt :
Add a Lemon Squeeze when ready to ferve.
Sauce a I'Algneau.
Lamb Sauce.
"D OLL a Bit of Butter in Crumbs of Bread, three
Shallots chopped with Parfley, a fmall Quantity of
good Broth, and as much white Wine ; boil a fhort
Time ; when ready, add a Lemon or Orange Squeeze.
Same a VAvare.
The Mifer's Sauce.
/"^HOP five or fix green Chibols, mix in a little Ver-
juice or Vinegar, Pepper, . Salt, and a little Water ;
warm it, and ferve in a Sauce Boat. It may alfo be
ferved cold.
Sauce- I
PROFESSED COOK. 37
Sauce au Ferjus.
Verjuice Sauce.
pOUND green Grapes, and fift them ; chop two or
three green Shallots, and add Pepper and Salt, with
a Spoonful of Oil ; ferve in a Boat.
Sauce au Pauvre Homme.
The Poor Man's Sauce.
"DOIL half a Lemon iliced in two Spoonfuls of Broth;
add two or three chopped Shallots or Chibol, Pepper
and Salt. Take out the Lemon before you fend it up.
Sauce Douce.
Sweet Sauce.
'TpWO Glafles of red Wine, one of Vinegar, three
Spoonfuls of Cullis, a Bit of Sugar, one fliced
Onion, a liltle Cinnamon, and a Laurel Leaf; boil
thefe a Quarter of an Hour, fift the Sauce, and ferve it
up in a Boat.
Sauce au Fumet.
Sauce with kept Game, &c.
HTAKE the Remainder of a Hare or Rabbit roafted,
after it has been ferved to Table, chop it in fmall
Pieces, put it in a Stew-pan, .with a Glafs of white or
red Wine, a little Cullis, a Bay Leaf, Thyme, a fliced
Onion, a Spoonful of Vinegar, a little Broth, Pepper,
and Salt ; reduce it to the Confidence of Sauces, and
fift it in a Sieve for Ufe.
Sauce Ravigotte.
Relifhing Sauce.
a Clove of Garlick, Chervil, Burnet, Taragon,
Garden Crefles, and Civet, all in Proportion to their
Flavour ; when well wafhed and fqueezed, infufc it with
a little Cullis without boiling ; fift it with Expreffion ;
D i then
38 tfbe P R o ? E s s E D C o o K.
then add a Bit of Butter, Flour, Pepper and Salt ; boil
it to a good Confiftence, and add a Lemon Squeeze
fufficient to make it reltfhing, or fmart tailed.
Ravigotte Froid.
The fame Cold.
'T'AKE half a Head of Celery, two or three green
Shallots, a Clove of Garlick, one Anchovy, a few
Capers, Taragon, Chervil, Burnet, and Garden Crefles,
pound all together; add a little Cullis, and fift it ; then
add Muftard, Vinegar, Oil, Pepper, and Salt : Mix it
well together, to ferve cold in a Sauce Boat.
Sauce & la Madaleine.
A common iimple Sauce.
T>UT in a Stew-pan a few Rafpings of Bread, two
Shallots chopped, a Bit of Butter, half a Spoonful
of Vinegar, coarfe Pepper and Salt, with two Spoonfuls
of Confommee ; boil thefe a Moment, but do not let the
Sauce be too thick.
Sauce a I'Afpic.
Sharp Sauce, Afpick.
JNFUSE Chervil, Taragon, Burnet, Garden Crefles,
and a little Mint, in fome Cullis, for about an Hour ;
then fift in a Sieve, and add to it a Spoonful of Vi-
negar, Garlick, Pepper, and Salt. Serve cold in a
Sauce Boat.
Sauce a la Gendarme.
Military Sauce.
TNFUSE for an Hour in Confommee, a good deal of
Parfley, and three Cloves of Garlick, upon a very
flow Fire ; then fift it through a Sieve ; add to the Sauce
a boiled pounded Lettuce, three Yolks of Eggs, But-
ter, Pepper, Salt, and Lemon.
Sauce
PROFESSED COOK. 39
Sauce a la belle-vue.
A well-looking Sauce.
*TpAKE of Beef-Marrow a middling Quantity, Slices
of Ham and Fillet of Veal, and a common Chicken
cut in two ; add two Onions, one Carrot, half a Parf-
nep, a Faggot of Parfley, Chibol, one Clove of Gar-
lick, two Heads of Cloves, a few Leaves of Taragon,
Thyme, and Laurel, and a little fweet Bafil ; foak thefe
till ready to catch, then add a Glafs of white Wine and
good Broth, and a few Mufhrooms ; boil on a flow
Fire till the Meat is done, and fift the Liquor through
a Sieve.
You may ufe it to what you pleafe ; and alfo alter
the Tafte by adding chopped Truffles, pounded white
Meat of Fowl, pickled Cucumbers, Yolks of Eggs,
Lemon, &c.
Sauce a la Morue.
Scate or Cod Sauce.
*T*AKE a Faggot of Parfley, Chibol, two Shallots,
two Cloves, a Laurel Leaf, fome Mufhrooms, and
a Bit of Butter ; foak all together on the Fire? adding a
fmall Spoonful of Flour and Milk, or Cream, fufficient
to boil to the Confidence of a Sauce ; fift it, and add
to it fome chopped Parfley, firft fcalded.
Sauce au Vin.
Wine Sauce.
"DOLL half a Pint of red Wine, with a Spoonful or
two of good Broth, a few Coriander Seeds, a Bit of
Cinnamon, and Sugar ; fift it through a Sieve, to ferve
in a Sauce Boat.
Sauce a la Polonoife.
A Polifh Sauce.
gCALD a Clove of Garlick with a little Taragon and
Burnet, Chervil, two Leaves of Mint, and chop all
together very fine ; then boil two Spoonfuls of Con-
D 4 fommee
40 The PROFESSED CobK.
fommee, and as much white Wine, with two Cloves ; re-
duce it to half in boiling ; then take out the Cloves,
and add what you have chopped, with Pepper, Salt, and
a few Bits of Seville Orange. Warm without boiling.
» Same au Foye,
Liver Sauce, or Sauce of Liver.
'"TAKE the Livers of Poultry or Game, chop them
very fine with Parfley, Chibol, two or three Tara^
gon Leaves, and two Shallots ; foafc it with a little But-
ter till the Livers are done ; then pound all together,
and add fome Cullis and Broth, Pepper and Salt ; then
boil it a Moment with two GlaiTcs of red Wine, Cori-
ander, Cinnamon, and Sugar ; reduce it to a Sauce,
lift in a Sieve, and ferve it in a Sauce-Boat, You may
alfo add a Bit of Butter rolled in Flour, to thicken it.
Sauce Blanche.
White Sauce.
TV/fELT the Bignefs of an Egg of Butter rolled in
Flour, with a Couple of Anchovies ; add fomc
Water, whole Chibol, whole Pepper, and a little Vine-
gar ; fimmer it a while, and take out the Chibol before
you ferve it,
Sauce a I'EJpagnole.
Spanifh Sauce.
r^ ARNISH your Stew-pan with fmall Slices of Lard,
Veal, Ham, onet Onion, one Carrot, and half a
Parfnep ; foak it till it begins to take Colour, then add
two large Glafles of white Wine, as much Confommee,
three Cloves of Gariick, a little Coriander, a Laurel
Leaf, three of Taragon, two Heads of Cloves, two
Sponfuls of good Oil, and three of Cullis, ; fimmer it
till the Meat is done, and ikim it a Moment before
you fift it.
Sauce
*The PROFESSED COOK. 41
Sauce Robert.
Onion Sauce.
CLICE feveral Onions, and fry them in Butter, ftirring
them often till they take Colour ; then add a little
Cullis and good Broth, Pepper and Salt ; let them boil
half an Hour, and reduce to a Sauce; when ready, add
Muftard : You may fift it for thofe that only like the
Flavour of Onions.
It is done in the fame Manner for Meagre Sauce,
Meagre Broth and Cullis.
Sauce a la Moutarde,
Muftard Sauce.
1DOIL in Broth two Shallots chopped, coarfe Pepper
and Salt, mix fome Muftard with a little Cullis and
Vinegar ; warm it without boiling.
Sauce a la Carpe.
Carp Sauce.
a Carp in large Bits, and put it into a Stew-pan
with a few Slices of Lard, Ham, Veal, two Onions,
one Carrot, and half a Parihep ; foak it till it catches a
little ; then add a Glafs of white Wine and good Broth,
a little Cullis, a Faggot of Parfley, Chibol, a Clove of
Garlick, two of Spices, and a Laurel Leaf; fimmer
for an Hour, fkim it very well, and fift it in a Sieve.
Sauce a V Anguille.
Eel Sauce.
/^UT the Eels, and foak them, as in the laft Receipt ;
adding all Sorts of Roots, and three or four Tara-
gon Leaves, inftead of the Faggot and Laurel ; fkim
it well, and fift it for ufe.
Sturgeon Sauce is made after the fame Manner :
Pike Sauce the fame as the Carp.
Sauce
$be PROFESSED COOK.
Sauce a la Bechamel.
Begamel Sauce.
pUT into a Stew-pan a few Slices of Ham, a few
Muftirooms, two Shallots, two Cloves, a Laurel
Leaf, and a Bit of Butter ; foak all together till it be-
gins to take Colour ; add a little Flour and Milk, or
Cream ; fimmer half an Hour, and fift it in a Sieve :
You may add fcalded Parfley chopped very fine.
Sauce au Maquereau.
Mackerel Sauce.
CCALD green Goolberries and Fennel ; chop the Fen-
nel very fine, take a Bit of Butter rolled in Flour,
Pepper and Salt, and add a little Veal Gravy, to reduce
it to the Confidence of a white Sauce.
Sauce Remoulade.
Horfe-radilh or Muftard Sauce.
IF you want it hot, ilice two Onions and fry them in
Oil ; when they begin to colour add a Glafs of white
Wine, as much Broth, two flices of Lemon, firft peeled,
two Cloves of Garlick, a Laurel Leaf, Thyme, Bafil,
and two Cloves ; boil a Quarter of an Hour, and fift in
a Sieve ; add a chopped Anchovy and Capers, a Spoon-
ful of Muftard, or Horfe-radifh reduced to a Marma-
lade, Pepper and Salt : Warm without boiling.
This Sauce is made cold, with chopped Parfley,
Chibol, Shallots, a Clove of Garlick, Anchovies and
Capers, a Spoonful of Muftard, or Horfe-radilh fcraped
very fine, a Spoonful of Oil, Vinegar, Pepper and Salt.
Sauce Polvrade.
Sharp, or Pepper Sauce.
'Y'AKE a Bit of Butter, with diced Onions, Bits of
Carrots, Parfneps, half a Parfley Root, two Cloves
of Garlick, a Laurel Leaf, and two Cloves : foak all
together
PROFESSED COOK. 43
together till it takes Colour ; then add fome Cullis,
half a Glafs of Vinegar and Broth, Salt and coarfe Pep-
per ; boil it to the Confiftence of Sauces, fkim it, and
lift it through a Sieve.
Sauce ffacbte.
Minced Sauce.
COAK a Slice of Ham over the Fire ; when it catches
a little mince it very fine, and put it into the fame
Stew-pan with chopped Mulhrooms, Parfley, Chibol,
and two Shallots ; add a Glafs of white Wine, as much
Confommee, a little Salt and coarfe Pepper : limmer it to
a Sauce Confiftence, fkim it well, and add a pounded
Anchovy.
Sauce au Ba'm-Marie.
(See Page 2 for Inftrudtions.)
A Ccording to the Quantity of Sauce wanted, cut very
thin Slices of Fillet of Veal, Ham, Beef, Carrots,
Parfneps, Parfley -Roots, Onions, Turneps, Celery,
Leeks, of each a proper Quantity, fo as not to over-
come each other in Flavour ; put all together in a fmall
Soup-pot, upon a few Slices of Lard ; flop it well, and
put it on an Afhes Fire to foak fome Time ; then add a
little white Wine, and as much Broth ; Put your Pot
into another to fimmer for about four Hours ; fift this
Sauce in a Lawn Sieve, to ufe for what you pleafe.
Sauce au Pore
Frefh Pqrk Sauce.
pRY two or three Onions fliced in Oil till they take
Colour, then add Broth, two Spoonfuls of Cullis,
chopped Mufhrooms, a Clove of Garlick, two of Spices,
and a little Vinegar ; boil for half an Hour, to reduce
it to the Confiftence of a Sauce ; fkim it well, and fift it.
Sauce
44 fbe PROFESSED COOK.
Sauce a la Nonette.
Nun's Sauce.
HTAKE Slices of Veal and Ham, put them into a Stew-
pan with a Spoonful of Oil, two or three Mufli-
rooms, a Faggot of Parfley, Chibol, a Clove of Gar-
lick, two Heads of Cloves, and half a Leaf of Laurel ;
let it catch on the Fire, then add fome good Broth, a
little Gravy, and a Glafs of white Wine ; fimmer it fome
Time, ikim it well, and lift it in a Sieve ; when ready,
add to it two or three green Shallots, or Rocamboles,
and a Dozen of Piftachio Nuts whole.
Sauce Ferfe.
Green Sauce.
'"pAKE Chervil, Parfley, Taragon, and Burnet ; wafli
all well, fqueeze out the Water, and pound them
very fine ; then put it on the Fire with good Confommee ;
fift it in a Stamine xvith Expreflion, and add Butter
rolled in Flour, Pepper and Salt ; fimmer it without
boiling.
Sauce Verte d'une autre Fapn.
Green Sauce of another Kind.
CCALD a Handful of Spinach for half an Hour, with
Parfley and Tops of green Shallots ; then take all
out, fqueeze it well, and pound it very fine ; put into a
Stew-pan a few Mulhrooms, fliced Onions, two Cloves
of Garlick, two or three Taragon Leaves, one of Lau-
rel, a little Bafil, two Cloves, a little Butter, two Spoon-
fuls of Cullis, and as much white W ine ; boil it a Mo-
ment, then add yoCir green Sauce, and fift it in a Stamine ;
add Pepper and Salt, and fimmer it without boiling.
Sauce Piquatife.
Sharp, or Relifhing Sauce.
COAK a good Slice of Veal and Ham ; when it catches
add a Glafs of white Wine, half a Glafs of white
Vinegar, two of Broth, two Spoonfuls of Oil, two
Cloves
The PROFESSED COOK. 45
Cloves of Garlick, two Slices of peeled Lemon, four
or five Taragon Leaves, one of Laurel, one of Mint,
two Cloves, and a little Coriander ; fimmer for an Hour
on a flow Fire, and reduce it to the Confiftence of a
Sauce ; fkim off the Fat very clean, and fift it in a
Sieve : You may add a little Cullis if you would have
it thicker.
Sauce au Bleu Celefte.
A Sky-blue Sauce.
*T1AKE a fmall Handful of Crumbs of Bread fifted in
a Cullender, boil it in Milk until it becomes quite
thick, taking Care to flir it, left it ihould burn ; add a
little boiled Cream, and fift in a Stamine ; then boil a
Glafs of white Wine, with a Clove of Garlick ; pound
very fine fome Chervil, Parfley, Taragon, and fift it
with the white Wine ; add this green with the white
Sauce ; and alfo add a little Cullis, Pepper and Salt :
Warm it without boiling.
Sauce au Pontife.
Pontiff Sauce.
OOAK Slices of Veal, Ham, fliced Onions, Carrots,
Parfneps, and half a Head of Celery ; let it catch ;
then add a Glafs of white Wine, as much good Broth,
a Clove of Garlick, four Shallots, one Clove, a little
Coriander, and two Slices of peeled Lemon ; boil on a
flow Fire till the Meat is done ; fkim it, and fift it in a
Sieve ; add a little Cullis, and a fmall Quantity of fine
chopped Parfley, juft before you ufe it.
Sauce a la Nichon.
The Houfe-wife's Sauce.
/Tp AKE fome of the former Sauce fifted without Cullis,
add a Bit of Butter rolled in Flour, and chopped
Chervil : Ufe it when warm.
Sauce
46 Vhe PROFESSED COOK.
Sauce au Reverend, Gras ou Maigre*
The Parfon's Sauce.
Lemon-peel very fine, with two or three pickled
Cucumbers, a Bit of'Butter, Salt, and coarfe Pep-
per, a little Flour, with two Spoonfuls of Cullis, and
make a Liaifon on the Fire, without boiling.
Sauce a la Milanoife.
Milanefe Sauce, (from a Principality in Italy, fo called.)
CLICE two or three Onions, put them into a Stew-pan,
with a few fmall Bits of Ham, a Clove of Garlick,
two of Spices, a Laurel Leaf, fcalded Parfley, and two
Spoonfuls of Oil ; let it catch on the Fire ; then put to
it a Glafs of white Wine, and as much Cullis ; fimmer
it fome Time, fkim it well, and fift it in a Sieve.
Sauce a FOrange.
Orange Sauce.
COAK Slices of Veal, Ham, Onions, and Roots ; let
it catch ; add a fmall Quantity of Broth and Cullis ;
iimmer it on a How Fire, fkim it, and lift it in a Sieve ;
then add Orange Peel chopped, and fqueeze in two
Oranges ; add alfo a Bit of Butter, and coarfe Pepper ;
warm it without boiling.
For Meager, take Fifti Broth, a chopped Anchovy,
Pepper, and a little Salt ; rather more Butter rolled in
Flour, and the fame Quantity of Orange Peel and Juices.
Sauce au Canard.
Duck Sauce.
two Spoonfuls of good Cullis with as much
Veal Gravy, Pepper, and Sah ; fqueeze in a Le-
mon or two, and warm it without boiling.
Sauce
PROFESSED COOK. 47
Sauce a I'Echaktte.
Shallot Sauce.
"DOIL five or fix Shallots well chopped, 'in good Veal
Gravy, with Pepper and Salt ; ferve it up in a Boat.
This requires but a very ihort Time to fimmer.
Sauce au Bled Verd.
Green Wheat Sauce.
gIMMER a Cruft of Bread in a little Broth, with half
a Spoonful of Vinegar, and add a Clove of Gar-
lick ; fcald a Handful of Green Wheat, and fqueeze
the Water out very well ; pound it, and add the Juice
to your Sauce, and lift it all together in a Stamine ;
make a Liaifon with fome Confommee, Pepper and Salt.
Sauce a la Reine.
Queen's Sauce.
GIMMER Crumbs of Bread in good Cullis, until it is
quite thick ; take it off the Fire, and add a few
fweet Almonds pounded, two hard Yolks of Eggs, and,
a Breaft of Fowl roafled, all pounded very fine ; boil
a fufficient Quantity of Cream for your Sauce, and lift
it all together in a Stamine ; add Pepper and Salt, and
warm it without boiling.
Same d'Adde.
Acid Sauce.
pOUND three hard Yolks of Eggs, one Anchovy, with
a Pinch of fine Spices and Salt, half a Glals of Vi-
negar, and Butter rolled in Flour ; add a little Veal
Gravy, (or Onions, if for Meager) ; make a Liailpn as
for a white Sauce.
Sauce
48 The PROFESSED COOK.
Sauce a la Becajft.
Woodcock Sauce.
f"p AKE the Bones of roafted Wood-cocks, pound them
and the Livers, put them into a Stew-pan with two
Spoonfuls of Cullis, and as much red Wine ; reduce it
to a Sauce Confidence, and fift it in a Sieve : When
ready, add Pepper and Salt, and fqueeze in one or two
Oranges.
Sauce au I'rufes.
Truffle Sauce.
three or four Truffles, put them into a Stew-
pan with two Spoonfuls of Confommee, two of Gra-
vy, (Meagre or Meat) a Faggot of Parfley, Chibol,
half a Clove of Garlick, coarle Pepper and Salt ; fim-
mer it to the Confidence of a Sauce, and take out the
Faggot before uiing.
Sauces Maigres de Plufteurs Faqons.
Meagre Sauces of different Sorts.
VV/'ITH Fifh Broth, Cullis, Gravy, and Confommee,
you make Meagre Sauces in the fame Manner as
with Meat.
Sauce Gencrak.
General Sauce.
'TpO make this Sauce properly, you muft infufe all the
following Ingredients, for four and twenty Hours
on Ailies, in an earthen Pot, if poftible, which muft be
very well flopped ; viz. Split fix Shallots, a Clove of
Garlick; two Laurel Leaves, Thyme and Bafil in pro-
portion, Truffles, Taragon Leaves, half an Ounce of
Muftard Seed bruifed, a Dozen fmall Bits of Seville
Orange Peel, a Quarter of an Ounce of Cloves, as
much Mace, half an Ounce of long Pepper, two
Ounces of Salt ; fqueeze in a whole Lemon ; and add
half
PROFESSED COOK. 49
half a Glafs of Verjuice, of Vinegar four or five
Spoonfuls, and a Pint of white Wine ; let it fettle,
and fift it very clear. — This you may keep in Bottle
for a long Time, and it will ferve for all Sorts of Meat
and Fifh : You may alfo mix it with different Sauces
which require a Sharpnefs, but it mufl be ufed with
Moderation.
By proportioning the Ingredients here given, you
may make any Quantity, more or lefs, according as
Occafion requires.
Sauce au Beure Noir.
Burnt Butter Sauce.
fome Butter ; when it begins to frnoke throw
into it Parfiey Leaves, or Pariley coarfe chopped ;
when it is done, add Pepper, Salt, and Vinegar.
Sauce Simple.
Simple Sauce.
'T'AKE a Bit of Butter rolled in Flour, a little Vine-
gar, Pepper, and Salt, and a Spoonful or two of
Water ; make a Liaifon over the Fire ; you may add
chopped Parfley, Shallots, or an Anchovy.
Du B OE U F.
Of B E E F.
A LL Sorts of Beef Meat mufl be chofen of a fine
Red, or rather of a Crimfon Colour, and well in-
terlarded with Fat. The Parts ufed in Cookery, are
the Brains, Palates, Tongue, Tripe, Suet, and Udder ;
the whole Leg cut in different Manners ; the Marrow,
the Rump, Edge-Bone, Surloin, and the Fillet; the
Tail, Ribs and Breaft, Flank and Veiny Pieces, &c.
— The Brains, Tripe, Palates, and Suet, muft be ufed
freih; alfo fuch Pieces as are ufed for Broth, and
E Gravy ;
50 The PROFESSED COOK.
Gravy; the reft require to be kept fome Time. — Moil
Pieces of Beef, either boiled or roaftcd, fhould be cut
acrofs the Grain, as it will always eat tendered. The
Head fhould be Hewed to be eatert with a Spoon, and
requires a great deal of Care and Attention in cleaning.
Langv.e dc Bceuf an Gros Sel.
Frelh Neat's Tongue in a plain Way.
TARD a Tongue with pretty large Pieces, and boil
it in the Broth -Pot, or in Water, with a few
Onions and Roots ; when it is done, peel it, and ferve
it with Broth, fprinkling a little Pepper and Salt
over it.
It is alfo ufed without Larding; and being boiled
frefh in this Manner, is preferable to every Thing elfe
for Mince-Pie Meat.
Langues de Bozufs en Caijfes.
Sham Neat's Tongues.
KE a plain boiled Tongue, peel it, and cut it in-
to Slices ; fimmer over the Fire about a Quarter of
an Hour, with a little chopped Parfley, Shallots, a
Tafle of Garlick, a Bit of Butter, Salt, and fine Spices;
take it off, and let it cool ; make forced Meat with
Fillet of Veal, as much Suet, Crumbs of Bread, Cream,
Pepper, Salt, Parfley, Chibol, and three Yolks of Eggs
to mix with it : Garnilh the Bottom of the Difli you
intend to ferve the Tongue upon with forne of this
Forced-meat, then place the Tongue upon it, and cover
it over with the Remainder, fmoothing it with a Knife
dipt in Yolks of Eggs and Crumbs, in the Form of a
Tongue ; then bake it in a Dutch Oven for about three
Quarters of an Hour. When it is of a good Colour,
take it out and pour the Fat off; clean your Diih, and
ferve it up with a clear Sauce made with half Veal
Gravy, and good Broth, a little Vinegar, Salt, and
Pepper.
Langtte
PROFESSED COOK. 51
Langue de Bceuf a la Remoulade.
Neat's Tongue with Remoulade Sauce.
CCALD a frefh Tongue and lard it with large Lardons $
boil it in Broth with a little Salt, and a Faggot, as
'formerly dire&ed ; when done, peel it, and fplit it, but .
not quite into two Pieces, Make a Sauce with Parfley^
Shallots, Capers, and Anchovies, all very finely chop-
ped, a little Vinegar, a few Crumbs of Bread, or Raf-
pings, two Spoonfuls of Cullis, as much Broth, a little
Salt and coarfe Pepper ; boil altogether a Moment ;
then put the Tongue in it to fimmer for a Quarter of an
Hour ; when you ferve it up, add a little Salt.
Langue de Bocuf en Ragout*
Neat's Tongue Ragout*
T ARD a Tongue as the former, and braze it in a
' light Braze, with Broth, a Faggot of Parfley,
Thyme, Laurel, two Heads of Cloves, one of Garlick,
Onions, and Roots. Peel it, and fplit it in two ; ferve
upon it what Ragout you think proper, fuch as Onions,
•• Sweet Breads, Truffles, Muflirooms, frnall Onions, &c.
Langue de Bceuf Grilles.
Neat's Tongue Broiled.
T ARD and braze a Tongue as before-mentioned ;
peel it, cut it in two, and dip it in Oil ; then roll
it in Bread Crumbs, broil it ilowly, pouring a little
Oil over it. Make a Sauce with chopped Shallots, two
Spoonfuls of Broth, as much Veal Gravy, Pepper, and
Salt, and a little Vinegar or Verjuice ; boil it a Moment ;
\ pour your Sauce into the Difti, and put the Tongue
upon it«
Langue s Fumees.
Smoked Tongues.
jgOAK what Quantity of Tongues you think proper
in Water for about three Hours ; cut off the Throat
E 2 Ends,
52 'fix PROFESSED COOK.
Ends, and wipe them dry with a Cioth. Then take
Laurel Leaves, Thyme, Bafil, Coriander, Juniper,
Parfley, Shallots, and Cloves, dry them in the Oven,
and pound them to a fine Powder, adding two Ounces
of Salt-patre, and one Pound of Salt ; mix your Pow-
der well with the Salt ; place the Tongues very clofe
in a proper Pan, as they are falted ; and when they are
powdered, cover your Pan very clofe, and leave it fo
for eight Days : Then take them out, and run a String
through the fmall End ; hang them up in the Chimney
until they are quite dried, and they will keep a long
while. Ufe them either plain boiled, or brazed.
The Brine will be ufeful in making Pickled Pork.
Langues de Bceufs Fourees.
Smoked Tongues of another Fafhion.
pREPARE the Tongues as before ; then having fome
Beef Guts well cleaned and foaked in Water, and
fsveet Herbs, make a Pickle with boiling Water, a
little Salt-petre, a great deal of common Salt, Cloves,
Mace, Thyme, Laurel, Balil, Juniper, and Coriander ;
boil this Pickle about Half an Hour over a flow Fire ;
let it fettle, and then lift it through a Sieve, as clear as
poffible : Put the Tongues into the Guts, and then in-
to the Pickle, for about twelve Days ; take them out
and hang them in the Chimney as before. When
drying you may burn fcented Herbs under them. They
are to be ufed in the fame Manner as the lafl-mentioned.
Langue de Bauf a la Brocke.
Neat's Tongue Roafted.
CCALD a Tongue, parboil it in Broth or Water, with
Salt and Pepper, two Onions, Carrots, Parfneps, a
Faggot, two Cloves, Garlick, Laurel, and Thyme.
When it is boiled enough to peel, take it out, lard it as a 1
Fricandeau, and finilh it in Roafting ; ferve under it a I
jrelifhing Sauce, or fend it up plain.
Langut \
BOIL
Vbe PROFESSED COOK; 53
'Langue de Bxuf a la Braife.
Neat's Tongue Brazed.
CCALD a Tongue, and parboil it ; then peel it, and
lard it through with coarfe Pieces ; finifh it by itfelf
in a fmall Pot with Broth, Pepper, Salt, Carrots,
Parfneps, two Onions, Slices of Lard, a Faggot, Shal-
lots, two Cloves, a Laurel Leaf, Thyme, Bafil, a few
Taragon Leaves, and a Glafs of white Wine ; boil it on
a flow Fire, put to it what Ragout you pleafc.
Calves, Sheep, or Porkers Tongues are drefTed the
fame Way.
Langv.e de Bccuf en Crepine.
Neat's, Calf's, or any other Tongue, in Cowl.
a Tongue fufficiently to peel, as before directed;
then lard it, and fplit it without feparating. in two.
•Fry fome fliced Onions in frefli Hog's Lard ; put to
them two or three Spoonfuls of Hog's Blood, about a
Quarter of a Pound of frefh Lard, chopped, a few fine
Spices, and Salt; funnier this, flaring it continually
until the Blood is well mixed. Lay a Cowl in the Bot-
tom of your Dilh, and fpread upon it Part of this Pre-
paration ; then place in the Tongue, and cover it with
the Remainder ; roll it up in the Cowl, and garnifh the
Difh with Bread Crumbs ; laflly, put it into the Oven
to bake, and take a good Colour ; clean the Difh free
from Fat ; and ferve under it a Sauce made with a little
Cullis, Jelly Broth, "and Lemon.
Langue de Beeuf a In St. Meneboult.*
A Brazed Tongue Broiled,
JgRARE a Tongue well larded ; when done, fplit it in
two without feparating, dip it in Yolks of Eggs,
* I take the Origin of this Name to be from the Inventor} how-
ever, as it will.be often repeated, it always means the Thing^dipped in
fome Sorts of Batter, or Sauce, and afterwards Broiled, and that moflly
with Bread Crumbs,
V 3 auci
54 %%e PROFESSED COOK,'
and Bread Crumbs, then in melted Butter and more
Crumbs ; broil it on a flow Fire, bafting it frequently
with Butter : Serve it with a clear Verjuice Sauce, or
in a Sauce-Boat.
Langue de Bceuf au
Neat's Tongue au Gratin.
N. B, Gratin means every Thing that catches at Bottom.
a brazed Tongue into thin Slices ; put in a Stew-
pan a Bit of Butter, Parfley, Chibol, Mufhrooms,
Shallots, and Half a Clove of Garlick, all well chop-
ped ; fimmer thefe on the Fire with a little Cullis,
Gravy, and Broth, a little Vinegar, Salt, and coarfe
Pepper ; reduce it to the Confiftency of a Sauce, adding
an Anchovy, and Capers chopped ; put Half of this
Sauce into the Difti intended for Table, place the
Tongue properly upon it, and Simmer it until it catches
at Bottom. When ready to ferve add the reft of your
Sauce,
Pate & Tourfe de Langue de Boeuf.
Neat's Tongue Pie, with rais'd or Puff Pafte.
CCALD a Tongue, and boil it in your Pot, or in plain
Water.; when almoft done, peel it, and cut it in Sli^
ces; make what Pafte you pleafe (of which you will find
ample Directions under the Article Paftry) ; place upon
it the Slices of Tongue with Pepper and Salt, two good
Slices of Ham, a Faggot of Parfley, Chibol, a Clove
of Garlick, three Heads of Cloves, Thyme, and Lau-
rel ; cover it with Slices of Lard and Butter, and bake
it in the Oven. When done, take out the Lard and
Faggot, Ikim off the Fat very clean, and add to it a
Spanilh Sauce, or any other you think proper.
The Rais'd Pai>e gives it the Name of Pate, the
PufPd that of Tourte.
Langue
The PROFESSED COOK. 55
Langue de Bceuf au Parmefan.
Neat's Tongue and Parmefan Cheefe.
15OIL the Tongue as in the foregoing Receipt, and
finifh it in a Braze, with a little Salt ; peel it, and
let it cool, then cut it in Slices ; put a little Cullis and
Parmefan into the Table Dilh, with fome of the Tongue
Slices ; then a little more Cullis and Parmefan ; let the
Cheefe be the laft Bed : Bake it of a good Colour either
in a Dutch or common Oven, and add the little Sauce
remaining.
Cervelle de Baeuf.
Beef's Brains.
Brains are prepared as Calves Brains, which you
will find in the Articles of Veal.
Palais de. Bceufs a la St. Memboult*
Beefs Palates Broiled.
T)OIL
in Water as many Palates as you pleafe ; peel
them well, and foak them fome Time in a St. Me-
noult, which is thus prepared : Put into a Stew-Pan a
Bit of Butter rolled in Flour, Salt, and Pepper, two
Shallots, a Clove of Garlick, a Spice Clove, Parfley, a
Laurel Leaf, and Thyme, with as much Milk as is
neceffary to fimmer your Palates ; in about three Quar-
ters of an Hour, take them out, and dip them in Yolks
of Eggs and Bread Crumbs; broil them ilowly, and
ferve with a lharp Sauce, or Muftard.
Palais de Bceufs a la Poulette.
Fricaffee of Beefs Palates.
gOIL and peel the Palates as before direfted ; cut
them fmall, and put them into a Stew-Pan, with a
little Butter, a Slice of Ham, Mufhrooms, a Faggot,
Shallots, two Cloves, a few Taragon Leaves, a Glais
of white Wine and Broth ; fimmer it until the Sauce
E 4 grows
56 Vbe PROFESSED COOK.
grows fhort ; then take out the Faggot, add Salt and
Pepper, three Yolks of Eggs and Cream, and a little
chopped Parfley ; make a Liaifon, and add a Squeeze
of Lemon when ready.
Palais de Bceufs -a YAngloife.
Beefs Palates, Englilh Faihion.
"DRAZE your Palates and peel them well, fplit them
in two, and fpread upon them fome good Forced-
meat made of Veal or roafled Fowl ; roll them up like
an Olive, then dip them in Batter made with Flour
and Yolks of Eggs, a Spoonful of Oil, Salt, and a Glafs
of white Wine, which you mufl pour in by little and
little; make your Batter a little thicker than very thick
Cream; fry the Palates of a good Colour, and ferve
them with a clear Sauce, or fried Parfley.
"Palais de Bceufs au petit Lard.
Beef's Palates with pickled Pork.
CLICE fome pickled Pork, boil it flowly, and flum
off the Fat ; then add a little Cullis and Vinegar, a
little Confommee, two or three chopped Shallots, Pep-
per, and brazed Palates cut in large Pieces : Warm
without boiling.
Palais dc Z'wfs au Pontiffe.
Beefs Palates, with Pontiff Sauce.
brazed Palates round to the Size of a Crown
Piece; cut alfo Pieces of Bread Crumb of the
fame Bignefs, and rather thin ; fry the Bread in Butter ;
put a little of the faid Sauce in the Table Difh, then
the Bits of Palates, and a Piece of Bread upon each ;
fimmer it fome Time on a flow £ire, and when ready
to ferve, add more of the fame Sauce, according to
Difcretion.
Palais
*fhe PROFESSED COOK. 57
Palais de Bceufs au Parmefan*
BeePs Palates and Parmefan. (See Neat's Tongue and
Parmefan.)
Palais de Bcsufs en Fillet,
Beef's Palates Shredded,
T>RAZE the Palates and cut them fmall; let them
foak an Hour in Lemon Juice, then dry them, and
roll them in Batter made of Flour, a Spoonful of Oil,
a little Salt and white Wine ; and fry them of a fine
Colour.
Palais de Bceufs en J"imbale.
BeePs Palates in Moulds.
f^ARNISH your Moulds with Veal-Cowl, and cut
the Palates (being firft brazed) according to the
Moulds; make a good forced Meat with Fowl, and the
Parings of the Palates, with all proper Seafonings ;
pu> a Bit of the Palates into the Bottom, then forced
Meat, and repeat it until the Moulds are full ; cover
each with chopped Truffles, and one Bit of Palate lad;
wrap each in the Cowl, and bake them in the Oven;
when done, take them out of the Moulds carefully,
wipe off the Fat, and ferve upon them what Sauce
you pleafe.
N. B. Fimbale implies a Kettle-drum ; and thefe Moulds are fo
called from their being made in that Shape.
Palais de Bcsufs a la Brocket te*
BeePs Palates broiled on fmall Scuers.
"DOIL three or four Palates in Water; when well peeled
and trimmed, cut them in four or fix Pieces, put,
them into a Stew-pan with Mufhrooms, Shallots, half
a Clove of Garlick, Pariley and Chibol, all finely chop-
ped, Pepper and Salt, a Bit of Butter rolled in Flour,
two Spoonfuls of Cullis, and a Glafs of white Wine;
boil
58 *Tbe PROFESSED COOK.
boil on a flow Fire until the Sauce is quite reduced,
then add a little Butter and three Yolks of Eggs; fim-
mer it over the Fire to make the Sauce quite thick;
then roll the Palates as you do Larks, in the Sauce and
Bread Crumbs, and broil them gently of a fine Colour.
You may ferve them either with or without Sauce ; if
any, let it be clear Gravy and Verjuice, or Lemon.
Palais de Bceufs en Menus droifs.
Beefs Palates cut in Fillets, or minced.
pRY two or three fliced Onions in Butter, until half
done ; put to them two or three fliced Palates plain
boiled, adding a little Cullis, Gravy, and Broth; fim-
mer it to reduce the Sauce; fkim it well, and add Pep-
per, Salt, Nutmeg, and a little Vinegar : When ready
to ferve, add a little Muftard.
Palais de Bosufs a la Mariette.
Beef's Palates in a common Way.
JgOIL three Palates in Water for about an Hour,
peel them, and cut each in two, length Ways; put
thin Slices of Ham and pickled Pork between two Pa-
lates, and tie them together; finifli by boiling in Broth,
with a little Salt, whole Pepper, a Faggot, and two
Cloves : Serve with Confommee, and a Lemon Squeeze.
Palais de Bceufs a la- Proven f ale.
Beefs Palates, Provence Way.
T>RAZE the Palates and cut them into fmall Pieces ;
put them in a Stew-pan with a Bit of Butter, two
Spoonfuls of Oil, Salt, whole Pepper, a little rafped
Nutmeg, .two chopped Shallots, a Clove of Garlick,
five or fix Taragon Leaves, Mumrooms and Parfley;
fimmer them a Quarter of an Hour, then add a little
Cullis, a Glafs of white Wine, and a little Confommee;
boil
The PROFESSED COOK. 59
koil for a Moment, fldm off the Fat, and add a Lemon
Squeeze when ready to ferve.
As this Difli will often be repeated in the dreffing different Kinds of
Aliments, I fhall take notice, that all fuch are much characterized for
being ftrong of Oil and Garlick ; the People of Provence being very
fond of both : but the Oil, being the Produce of the Country, anfvvers
in moft Refpefts to Butter in England.
Palais de Bceufs au Parmefan aux Onions.
Beef's Palates with Parmefan and Onions.
T)RAZE the Palates and cut each into fix Pieces ; have
fome fmall Onions boiled in Broth, which you mix
with fome Cullis and Confommee, a Bit of Butter, Pep-
per, and Salt; make a Liaifon on the Fire ; put half of
this Sauce (in the Difh you intent to ferve) with rafped
Parmefan, then the Palates and fmall Onions, and
laflly the Remainder of the Sauce and Parmefan over
it; bake it in an Oven, or with a Cover, till it takes a
jfine Colour.
Palais de Bceufs au Gratin.
Beef's Palates, au Gratin,
(See the Explanation of Gratin, page 54.)
JyTAKE a forced Meat with Fat Livers, chopped Truf-
fles, fcraped Lard, two Yolks of Eggs, and a lit-
tle Salt ; put this in the Difh you intend to ferve on a
fand Fire ; let it catch, and add the Palates brazed and
cut in what Form you pleafe, upon the Gratin and
fmall Onions firft boiled ; ferve upon it a Sauce au Pon-
tiffe or a VEfpagnole. (See Sauce Articles)— Veal and
Sheeps Palates are dreffed in all the fame different Ways,
as Beefs.
Palais de Bceuf a I'Efcalope.
Beefs Palates fcallopecl.
gOIL your Palates in Water, peel and pare them
very well, then flice them to the Breadth of half a
Crown, as thin as you can ; put in the Stew-pan Slices
of
60 The PROFESSED COOK.
of Ham, two Spoonfuls of Oil, Parfley, Chibol, Mufh-
rooms, Shallots, and a Trifle of Garlick, all chopped
fine, with whole Pepper and Salt; lay over thefe a Bed
of Palates, upon that fweet Herbs chopped, then Pa-
lates again, and fo continue till all- the Palates are ufed;
cover the whole with thin Slices of Lard, and fimmer
on a flow fire ; when it begins to boil, add a Glafs of
\vhite Wine, and let it fimmer about an Hour longer ;
then ikim off the Fat, and take out the Lard and Ham ;
add to it a Spoonful of Cullis, a Lemon Squeeze, and
ferve with fliort Sauce.
Palais de Rccufs a la Marmotte.
Beefs Palates, Country Fafliion.
/"^UT two or three Palates boiled in Water ; cut alfo
fome pickled Pork in Slices which boil till half done ;
then add the Palates, with Parfley, Shallots, and a
Clove of Garlick, chopped together, with whole Pep-
per, and a little white Wine ; boil all together. When
done, put the Meat on the Difh you intend to ferve,
ftrew Crumbs of Bread over, put it in the Oven to take
Colour; and ferve with fliort Sauce.
Palais de Bffufs a la Ravigotte.
Beefs Palates with a relifliing Sauce.
"ROIL the Palates in Water ; when well peeled, cut
each into fix pieces; put them in a Stew-pan with
a Slice of Ham, a Faggot of Parfley, Chibol, a Clove
of Garlick, two Heads of Cloves, and a Bit of Butter;
let it catch a little, then add a Glafs of white Wine,
and as much Cullis ; fimmer it fome Time, fkim off
the Fat, and add Pepper and Salt ; reduce the Sauce
when ready, and add fweet Herbs finely chopped, fuch
as Taragon, Burnet, Chervil, Creffes, and Civet, of
each according to their Quality for Strength of Flavour.
Palais
PROFESSED COOK. 6 r
Palais de Baeufs de pkufieurs Fafons.
Beefs Palates of different Fafliions.
TK/'HEN the Palates are boiled in Water and well
pared and peeled, cut them to what Form you
pleafe, then braze them for half an Hour ; take them
out and wipe them free from Fat; put them in your Dim,
and add what Sauce you pleafe, rather {harp is beft, as
thefe Palates are flat tafted of themfelves. They are
alib fried, being dipped in good Batter, and ferved'
with a reliming Sauce, or fried Parfley. This laft is
called en, Croquet.
Queue de Boeufau aux Choux.
Beefs Tail and Cabbages.
/^UT a Beefs Tail into feveral Pieces, fcald and boil
it in Broth with a Faggot of Parfley, Shallots, a
Laurel Leaf, and three Heads of Cloves ; when boiled
about an Hour, put to it a good Savoy, firft fcalded, a
Pound of pickled Pork cut in Pieces, and a little Salt
and Pepper : when done take it out of the Braze,
fqueeze the Fat out ; put all into a Tureen intermixed,
and add Broth and good Cullis fufEcient to make it ei-
ther more or lefs Liquid.
de Bxuf aux Lentilles.
.Beefs Tail and Lentils.
I) RAZE the Tail and cut it into Pieces, with pickled
Pork as before ; make a Veal Cullis with Slices of
Veal, Ham, Onions, Carrots, Parfneps, and Celery ;
when it catches add Broth, and finifli as in all other
Cullis. Boil Lentils cither in Broth or Water ; make a
Porridge, to mix with the Cullis to a thick Confiftence,
which ferve in a Tureen upon the Tail and pickled
Pork. — They are done the fame with all Sorts of Por-
ridge either dry or green.
Queue
62 The PROFESSED COOK.
Queue de Eceuf en Pate Chaud.
Hot Beef's Tail Pie.
1>RAZE two or three Tails to about three Parts,
then take them out, and cut them in Pieces ; put a
Couple of Slices of Ham in the Bottom of your Pie, and
then the tails ; cover it over with Butter and thin Slices
of Lard, and finifh your Pie ; bake it ; when done,
take out the Lard and Ham, fkim off the Fat very clean,
and ferve upon it a good Sauce, or a Ragout of any
Sort.
Queue de Eceuf s de plujieurs Fa cons.
Beefs Tails of different Fafhions.
ILS well brazed may be dreffed different Ways*
You may broil them and ferve them with a lharp
Sauce in a Boat ; alfo as a Tureen with all Sorts of
Herbs and Roots, fuch as Cucumbers, Chefnuts, Truf-
fles, Turnips, Onions, Carrots, or with Sweet-breads,
Coxcombs, &c. or as part of a Hochpot with any other
kind of Meat.
Gras double a la Robert.
Tripes, Sauce Robert.
(See Sauces, p» 41.)
pRY three or four fliced Onions in Butter till they arc
almoft done ; boil the Tripe in Water very tender,
and cut it in Pieces, which mix with the Onions, add-
ing a little Cullis, a Glafs of white Wine, as much
Broth, a Faggot of Parfley, Chibol, a Laurel Leaf,
two Cloves, three or four Taragon Leaves, Pepper and
Salt ; boil on a flow Fire, fkim it well, reduce the Sauce
pretty thick, and add a little Muflard when ready to
iferve.
Gras
*fbe PROFESSED COOK. 63
Gras double au Verjus.
Tripes, Verjuice Sauce.
"DOIL the Tripe very tender ; make a Marinade with
Oil, Pepper, Salt, Parfley, and Shollots chopped
very fine ; foak the Tripe fome Time in this, then
roll it in Bread Crumbs, and broil it of a good
Colour ; ferve with a Sauce, half Cullis and half
Verjuice. — (See Sauces, p. 37.)
Gras double de plujteurs Faxons. f
Tripes of different Fafhions.
'T^RIPES boiled very tender may be cut in different
Forms, and dreffed with Mufhrooms, Parfley,
Shallots, a Clove of Garlick, a few Taragon Leaves,
two Cloves, a Slice of Ham, a Bit of Butter, Thyme
and Laurel ; let it catch a little, then add a Glafs of
white Wine and as much Broth ; reduce the Sauce, and
make a Liaifon with three Yolks of Eggs, Pepper and
Salt, Verjuice or Lemon. If you would make it brown,
inftead of a Liaifon add Cullis and Gravy, a fmall Quan-
tity of fcalded Parfley, chopped very fine, or any other
fweet Herbs.
Rognon de E#uf a la Moutarde.
Beef's Kidney, and Muftard Sauce.
fliced Onions in Butter to half ; cut the Kidney
into fmall Pieces, and put it to the Onions in a Stew-
pan, with Pepper and Salt, and flew it on a flow Fire ;
(the Kidney will furnifh Liquor enough) add the Muf-
tard when ready.
Rognon de B#uf a la Mode.
Beef's Kidney a la Mode.
£UT the Kidneys in fmall Pieces and clean them very
well ; cut alfo a Pound of pickled Pork in Pieces ;
chop fome Parfley, Shallots, and a Clove of Garlick ;
garnifh
64 The PROFESSED COOK;
garniih the bottom of your S.few-pan with Slices of
Lard; then Kidney, Pork, and Herbs, then Lard again,
until you have finiflied ; let it flew for about three Hours
over a flow Fire, or in the Oven ; when- it is almoft
done add a good Spoonful of Brandy ; ferve it in a Tu-^
reen either hot or cold. This is alfo done with whole
Kidneys, being properly feafoned and larded, as in
other Pieces of Beef.
Rognons de Btvufen Fillef*
Beefs Kidney Shredded.
T>RAZE the Kidney till very tender, and Hired it;
which you may ferve upon ftewcd Cucumbers', or
any other Greens whatever; it mufl be made pretty re-
lifting.
Rognons de Bauf en Pate Chattel.
Hot Kidney Pie.
the Kidnies into thin Slices, and lay them in the
Bottom of the Pie, then fweet Herbs chopped, fuch
as Parfley, Thyme, Shallots, Muflirooms, Pepper, and
Salt ; continue this till the Difli is full, then cover the
whole with Slices of Lard, and finifh the Pie ; bake it
in the Oven, take out the Lard, and fkim off the Fat
very clean : Make a Sauce with. a Glafs of white Wine,
a tolerable Quantity of Cullis, reduce to the Confiftence
of a good Sauce, and fqueeze a Seville Orange in it
when ready.
Rognons de Eceuf a la Bourgeoife*
Kidney, Family Way.
r^UT a Kidney in two, and put it into a Stew-pari
with Parfley, Shallots, a Clove of Garlick, Thyme,
and Laurel, all chopped very fine, and a Bit of Butter ;
turn it over the Fire fome Time, then roll it in Bread
Crumbs
^he PROFESSED COOK. 65
Crumbs, and broil it.' Pour the Sauce gently over it
when ready. Make the Sauce half Gravy and half
Verjuice.
Tetlne de Vache au Verjus.
Cow's Udder and Verjuice Sauce.
/^UT the Udder in Pieces and put it into a Stew-pan
with chopped Parfley, Chibol, Mufhrooms, a Clove
of Garlick and Butter ; let it catch ; then add a Glafs
of white Wine, Broth, Pepper and Salt ; fimmer it to
a fhort Sauce ; then make a Liaifon with two Yolks of
Eggs and Broth; when ready add a Spoonful of Ver-
juice or Lemon.
Ufage de la Gratffe de Bceuf & Moilelk.
The Way to ufe Beefs Suit and Marrow.
'T1O ufe Suet and Marrow, all the Ihiall Skin and Si-
news muil be picked out very clean ; (the Way to
do it is common to all Kitchen Maids.) It ferves for
moft Forced-meat, (as does the Marrow for particular
Ufes) and is extremely good to put into Brazes, being
very nouriihing. If you would ufe it inftead of Butter,
foak it in Milk-warm-Water, turning and preffing it
with your Hands to render it foft, and to fqueeze out
the Water.
tranches de "Bceuf a la Bourgeoife.
Beef Stakes the Family Way.
T ARD the Stakes here and there with large Lardons ;
put them into the Pan with chopped Parfley, Shal-
lots, Thyme,. Laurel, Salt, whole Pepper, and a Glafs
of white Wine ; let them foak two Hours, then fim-
mer them till done : You may ferve them either hot
or cold.
F 'Tranches
$6 The PROFESSED COOK,
Tranches de Eceuf a la Camargot.
Beef Stakes, by the Name of a famous Dancer.
LARD thick Beef Stakes, with half Lard and half
Anchovies ; put them into a Stew-Pan upon Slices
of Lard, adding fine Spices (but no Salt, as the An-
chovies will anfwer) a Faggot of Parfley, Chibol, a
Clove of Garlick, two Shallots, a Laurel Leaf, Thyme,
Bafil, and a Glafs of white Wine : Let thefe fimmer
about four Hours, then fift the Sauce in a Sieve, and
add a Bit of Butter rolled in Flour ; according to the
Quantity of Sauce you want, add Broth and Cullis,
and a Lemon Squeeze if you like it.
Tranches de Eceuf a la Roy ale.
Beef Stakes, Royal Fafhion.
T ARD a thick Stake with large Lardons ; feafon it
with fine Spices, Parfley, Chibol, a Clove of Gar-
lick, two Shallots, a Laurel Leaf, and Thyme, all
chopped very fine ; put your Beef into the Pan upon
thin Slices of Lard, a few iliced Onions, and other
Hiced Roots ; foak it over a flow Fire about five or fix
Hours in its own Gravy, the Pan being well covered ;
towards the latter End, put to it a Spoonful of Brandy;
fift the Sauce in a Sieve, and Ikiin off the Fat if you
ferve it up hot, but not if cold.
When ferved hot it is called a la Mode Beef-, and
a hi Royale when cold.
Tranches de Sceuf a la Servants.
Beef Stakes to eat hot or cold, Family Fafhion.
the Slices thin ; lay a Down of fliced Lard, then
of Stakes, fine Herbs, and Spices, and fo on till
you have done ; add a Glafs of Brandy, and ftop the
Pot very well with Pafte to keep the Steam in ; let it
fimmer five or fix Hours on a very flow Fire.
Tranches
PROFESSED COOK. 67
1 ranches de Bceuf au Caramel*
Beef Stakes Glazed, or Fricandeaui
*TpAKE a Bit of Beef of what bignefs you pleafe, lard
it through with large Lardons, feafoned with fine
Spices, (lard the upper Side neatly), boil it in Broth,
with a Glafs of white Wine, a Faggot of Parfley, Shal-
lots, a Clove of Garlick, three Cloves, whole Pepper,
and a little Salt ; when done tender, fift the Sauce in a
Sieve, {kirn the Fat, and reduce it to a Glaze, with
which you glaze the upper fide ; ferve it upon what
fiewed Herbs you pleafe, as Spinach, Endive, Sorrel,
or any other Vegetables.
Canelkns de Bcsuf*
Beef Forced Meat in Form of a Pudding.
V/TINCE a Piece of tender Beef with as much Suet,
a Bit of Ham, and finall Bits of Lard, two or
three Eggs, Pariley, Shallots, Thyme, Laurel, fine
Spices, and a little Salt ; add a Glafs of Brandy ; mix
all together, and roll it in the Form of a large Pudding,
placing round it thin Slices of Lard ; over the Lard put
white Paper, arid upon the Paper a Pafte made of
Flour and Water ; bake it about two Hours in the
Oven, and when done take off the Pafte and Lard. If
you ferve it hot, add a relifhing Sauce ; if cold, li a re
the Pafte till you are ready to ferve, and fend it up in
a fecond Courfe*
Andouillettes de 'Tranches de Bteuf*
Beef Puddings, or Saufages.
£UT thin Slices of Beef in Length, put upon it
Forced-meat, made of roafted Fowl, Marrow,
Parfley, Shallots and Muflirooms, chopped very fine,
with fine Spices ; add three Yolks of Eggs to mix it,
and roll it in the Form of a Pudding ; make a little
Batter with Oil and Bread Crumbs, roll them in it, and
F 2 broil
£8 Tihe PROFESSED COOK.
broil flowly, bafting with the remains of the Oil ; ferve
xvith it a clear Sauce of Veal Cullis and Verjuice, Vi-
negar, or Lemon.
Eceuf de Dejferte a la Salute Menehoulf.
Cold Beef marinated, or broiled.
Slices of cold Roaft Beef, and make a Mari-
nate with a little Oil, Parfley, Chibol, Mulhrooms,
a Trifle of Garlick, two Shallots, all finely chopped,
with Pepper and Salt ; foak the Beef about half an
Hour ; make as much of the Marinate keep to it as
you can, and a deal of bread Crumbs ; broil on a flow
Fire, bafting with the remaining Liquid, and ferve with
a clear fliarp Sauce.
Bccuf de Dejjerte a la Bourgeoife.
Cold Beef the Family Way.
CLICE three or four Onions, and fry them in Butter ;
when done, add a fpoonful of Broth, two chopped
Shallots, Pepper and Salt; then put Slices of cold Beef
into it, and boil for a Moment ; when ready, make a
Liaifon with two or three Yolks of Eggs, and a little
•Vinegar.
Cold Beef is alfo very good with cold Sauce, made of
chopped Parfley, Shallots, Vinegar, Oil, Muftard, and
a pounded Anchovy, &c. viz. a Rav/gotte Sauce.
Ec£iif de Defferfe en Papillotte.
Cold Beef broiled in Paper.
oOAK your Slices in a Marinate made of Oil or But-
° ter, Parfley, Shallots, Muihrooms, Pepper, and Salt;
roll the Pieces in Paper with this Sauce, rub the Paper
with Butter, broil on a flow Fire, and ferve in the
Paper.
Culotte
*The PROFESSED COOK. 69
Cubtte de Eceuf a la Mantoue.
Rump of Beef Mantua Fafhion.
/^ARNISH the Bottom of your Pot with Slices of
Lard, fliced Onions and Roots, then the Beef upon
them, well tied ; foak it fome time, then add Broth,
Pepper and Salt, a Faggot of Parfley, Chibol, two
Cloves of Garlick, two Laurel Leaves, Thyme, Bafil,
and four Cloves ; braze on a flow fire : When half
done, put to it fmall Savoys prepared in this Manner ;
fcald a whole Savoy about half an Hour, then fqueeze
the Water quite dry ; have a good Force-meat made
with Fillet of Veal, Beef Suet, two Eggs, half a Pint of
Cream, and a little chopped Shallots ; take the Cab-
bage Leaves one by one, and put fome of this Force-
meat upon them, then put them together in the Form
of a fmall Cabbage ; make as many as you think pro-
per, tie them well all round, and put them in the Braze
with the Beef ; when done, take them out, and wipe
them free from Fat. You ferve them in the fame Difh
' with the Beef, with a Sauce made of Cullis, and two
pounded Anchovies. If you have no Cullis, fift fome
of the Braze, and add a Bit of Butter rolled in Flour,
fome fine chopped Parfley, a Lemon Squeeze, or a
little Vinegar.
Culotte de Eceuf Fumee.
Rump of Beef Smoked.
"DONE a Rump of Beef as well as you can without
{polling the Shape, fait it with a Pound of Salt and
two Ounces of Saltpetre, put it into a Salting-pan,
Length-way, with all Sorts of fweet Herbs, as Parfley,
Shallots, Thyme, Laurel, Bafil, Winter Savory, half
a Handful of Juniper Berries, a little Coriander, and
two Cloves of Garlick ; leave it about a Week in Salt,
then hang it in the Chimney ; when dried, keep it in a
dry Place for ufe. It muft be boiled in Water without
F 3 Salt
70 37
Salt, a few Onions, Cloves, a Faggot of fweet Herbs,
and a little Nutmeg ; let it cool in the Liquor, and
ferve it cold upon a Napkin, with green Parfley : If
you apprehend its being too much falted, foak it fome
Time before boiling.
Cuktte a I'Ecarlate fans Salpetre.
Scarlet Beef without Saltpetre.
JJONE a Rump of Beef thoroughly; cut about a
Pound and a half of Lard thick, to lard it with
in the Infide ; mix a Pound of Salt, with an Ounce of
fine Spices, and make the Salt and Spices flick to the
Lard as much as poffible ; then rub the Beef with the
Remainder, roll it in a Linen Cloth with feven or eight
Laurel Leaves, Thyme and Bafil in Proportion, and
about half a Quarter of a Pound of Juniper Berries
bruifed ; wrap a coarfer Cloth round it, and put it into
the Ground for fix or feven Days, which will make it
red inflead of Saltpetre. When you ufe it boil with 'it
a few Slices of Beef, in Broth or Water, without Salt,
a Faggot, Onions, and Carrots ; let it cool in its Broth,
and ferve as before.— It will ferve either for a hot or
cold Difh.
Cuktte de Boeuf a la Gafcogne.
Rump of Beef Gafcogny Faihion.
COAK a boned Rump of Beef for four Days in a Brine
made of Oil, feven or eight whole Cloves of Gar-
lick, half a Pound of Salt, half an Ounce of mixed
Spices, Thyme, Laurel and Bafil ; boil the Beef in the
Brine, with a Pint of white Wine, and as much Broth ;
when done, wipe the Fat clean off, fift Part of the
Broth, and add a little Cullis ; reduce it to a pretty
thick Sauce — The Breaft or any Part of the Brifket
may be done the fame.
Cullottc
The PROFESSED COOK. 71
Culotte de Bceuf dans fon Jus.
Rump of Beef in its own Gravy.
"DOIL a boned Rump of Beef on a very flow Fire
in Ihort Liquid about eight or nine Hours, with
a Faggot of Parfley, Chibol, two Laurel Leaves, a
Clove of Garlick, two Shallots, Thyme, four Cloves,
halt a Nutmeg, Pepper and Salt ; when it is done,
fkim off the Fat very well, and ferve it with jhe Broth,
after lifting it through a Stamine.
Culotte de Boeuf diverfifie.
Rump of Beef diverfified.
"DOIL a Rump of Beef as the preceding ; when half
done, put to it fix whole Onions, as many Turnips,
Parfneps and Carrots, cut in what Form you pleafe;
fcald all the Roots before you put them into the Pot.
Garnilh the Beef with the Roots, and mix fome Cullis^
with a little of the Broth for Sauce. Another Time do
it with Cabbages and Saufages, which will caufe a va-
riety. You may alfo ferve upon it what Ragout you
pleafe,
Culotte de Bceuf au Vin de Champagne.
Rump of Beef boiled in white Wine.
A/TArinate the Beef two Days, being firft well rubbed
with Salt ; put it into a Pan with a Pint of Oil,
four Cloves of Garlick, mixed Spices, two Laurel
Leaves, Thyme, Bafil, and fix Cloves ; boil it with
the Marinate, and a Bottle of white Wine; fkim off the
Fat, and fift the Broth for Sauce, adding a little Cullis
to make it thicker ; reduce it to a good Confidence, to
ferve with the Meat.
Culotte de Bceuf a la Royale.
Rump of Beef Royal Fafhion.
QARNISH your Pot with Slices of Beef, Veal, and
Ham; then put in the Rump, being firft boned,
with iliced Onions, Carrots, Turnips, Parfneps, a few
F 4 Slices
72 Tie PROFESSED COOK.
Slices of Lard, Pepper and Salt; foak it about an Hour,
then add a Pint of white Wine, as much Broth, a Fag-
got of Parjley, Chibol, two Cloves of Garlick, four
Cloves, and half a Nutmeg ; fimmer it about five or fix
Hours, then take it out, and wipe off the Fat with a
Cloth. Serve upon it a Ragout of Sweet-breads, fat
Liver, Combs, Mulhrooms, Artichoke Bottoms, or fmall
Eggs. You will find Receipts for making any of thefe,
under the Directions given for Ragouts.
Cubtte de Ecsuf a la Salnte Meneboulf.
Rump of Beef a la Sante Manehoult.
'THE it well, and boil it till above half done in Water,
with all Sorts of Roots ; then braze it in Broth,
with a Faggot, and Salt fufficient to give it Taile ; Put
it upon the Dim you intend to ferve, make a Batter
with three or four Spoonfuls of Cullis, Butter, and fix
Yolks of Eggs, bafte the Beef with it, and fprinkle it
\vith Bread Crumbs ; laftly, put it in the Oven, to give
it a fine Brown colour. — You may ferve a cleat Sauce
under it, and garniih the edge of the Dim with Bits of
Bread dipped in Yolks of Eggs, and fried of a fine
Colour.
Aloyau en BarlL
Chump of Beef in the Form of a Barrel.
T>ONE a Chump of Beef thoroughly, roll it in the
Form of a Barrel, and tie it fafi to make it keep
its Form ; lard it thro' and thro' with large Lardons,
well feafoned with mixed Spices, and fweet Herbs,
finely chopped ; put it in a Brazing-pan, nearly of its
own bigneis, with Dices of Lard under it ; ftrew large
Onions and Roots fiiced over the Beef; with a large
Faggot of I'arfley, Chibol, two Bay-leaves, Thyme,
two Cloves of Gariick, Pepper and Salt ; foak it on a
flow Fire -about an Hour, then add a Pint of white
Wine, and as much Broth ; let it fimmer (lowly about
four
The PROFESS ED COOK. 73
four or five Hours according to the bignefs of the Piece;
when (Jone, drain it, and wipe the Fat clean off, put it
on the Table-difli before you untie it, and ferve with it
what Sauce or Ragout you pleafe.
CUJ
Filets d' Aloyau de toutes Fafons.
Fillers of Beef different Ways.
a Fillet of Beef out of the Sirloin ; take out all
the Sinews, and lard it thick ; put it in a Stew-pan,
with a little melted Lard, Pariley, Shallots, Mufhrooms,
whole Pepper and Salt ; fimmer it fome Time, then
put it into a Brazing-pan with ilices of Veal, Ham, and
Lard, and boil it on a flow Fire ; when half done, add
a Glafs of white Wine ; and when thoroughly done,
ikim the Broth free from Fat, and fift it, mix a little
Cullis, and ferve it upon the Fillet. — If you would
ferve it with different Sauces or Ragouts, after larding
it, boil it in Broth, with a Glafs of white Wine, a Fag-
got of Pariley, Chibol, a Clove of Garlick, two Cloves,
one Carrot, one Parfnep, and a few frnall Onions; when
it is thus done, you may ferve upon it what Sauce or Ra-
gout you pleafe. — You may alfo lard and drefs this Fil-
let as a Fricandeau* — A roafled Fillet may likewife be
dreffed in the fame Manner : When cold cut it in thin
Slices, and ferve it with ftewed Cucumbers or any other
Garden Stuff, only put the Meat in it a Moment to
warm without boiling.
Aloyau au Four.
, Chump, or fmall Surloin in the Oven.
A Ccording to the Bignefs of the Piece, take a deep
Pan, and garniih the Bottom with a few Slices of
Lard ; put to it a Faggot of Parfley, Shallots, a Clove
of Garlick, three Heads of Cloves, Pepper and Salt;
foak it half an Hour over the Fire,, and put to it a
Bottle of Rhenilh Wine ; when ready to boil cover it
well
74 We PROFESSED COOK.
well, and put it in the Oven fix or feven Hours ; when
done, clean the Fat off, fift the Sauce, and ferve it with
the Beef.
Aloyau en Ragout.
Small Surloin Ragout.
gRAZE a Bit of Surloin, larded with large Lardons
in Broth and a Pint of white Wine ; add a Faggot
of fweet Herbs, Onions and Roots. When done, take
it out, and ferve it with a Ragout of Sweet Breads, of
Muflirooms, or any other Kind of Ragout.
Aloyau a la Dauphine.
Surloin of Beef Dauphine Fafhion.
HpAKE a Surloin thoroughly boned, make a Hole in
the middle large enough to hold a Salpicon, viz. a
Stuffing made after this Manner: Cut raw Ham into
pretty large Bits ; take a Fowl boned, two fcalded
Sweet-breads, and a Tongue, and mince them together,
with chopped Parfley, a Clove of Garlick, Mufhrooms,
Salt and Pepper, fcraped Lard, Laurel and Thyme,
and four Yolks of Eggs ; put this in the Beef, and
fecure it well ; boil it in a Pot near to its own bignefs in
a little Broth, a Bottle of white Wine, a large Faggot,
three Cloves, a Laurel Leaf, fix Taragon Leaves, three
or four Onions, and a few Roots ; finim it on a flow Fire,
and ferve upon a Sauce a FEfpagnok, which you will find
in the Sauce Articles.
Filet a* Aloyau en Crcpine.
Fillet of Beef in Cowl.
pARE a Fillet of Beef clean from all its Sinews,
fcarify it Length-ways in different Places, and fill the
Incifions with a light Forced-meat, made of fcraped
Lard, chopped Mufhrooms, Truffles, Shallots, Pepper
and Salt, two Yolks of Eggs, and the Juice of half a
Lemon ; roll it up, and bathe it in Oil and Whites of
Eggs
*Tbe PROFESSED COOK. 75
Eggs, mixed together; then tie the Cowl round it,
faften it to the Spit with a ftrong Skewer, and let it roaft
till three Parts done ; then take it off, unwrap the Coul,
put the Fillet into a Stew-pan, on a flow Fire, till it is
quite done : It will yield Gravy fufficient for Sauce ;
or you may add a little more ; with a good Lemon-
iqueeze.
Filet d'Aloyau aux fines Herbes.
Fillet of Beef and fweet Herbs.
TARD a Fillet of Beef indifferently, with large Pie-
ces, let it catch a little in a Stew-pan, with Butter,
a Glafs of white Wine, as much Broth, Salt and Pepper;
fimmer it on a flow Fire, till three Parts done; then
Ikim off the Fat, fift all the Liquid, and add to it a
good Bit of Butter, rolled in Flour, Parfley chopped,
Shallots and Mufhrooms, with four or five Taragon
Leaves ; put the Fillet in it to finim, and reduce the
.Sauce to a good Confidence, to ferve together.
filet d'Akyau aux Onions en Crepine.
Fillet of Beef and Onions in Cowl.
CLice feven or eight Onions, and fry them in Butter
thoroughly ; then add Pepper and Salt, one chopped
Anchovy, three Yolks of Eggs, and a little Broth :
mince a roafted Fillet, and cut the Cowl the Bignefs you
pleafe ; lay a Down of Onions, then Fillet minced, and
fo on; then roll it, and bafle it with Eggs and Bread
Crumbs ; bake it in the Oven, and ferve it with a good
clear Sauce, relilhed with Lemon, or a few Drops of
Vinegar.
Filet de Bceuf a Vlntendante.
From Intendant, a Military Poft, or in the Finances, &c.
jyjAKE forced-meat with Fowls Livers, rafped Lard,
a little Butter, Parfley, Shallots,, Mulhrooms, three
Yolks of Eggs, and fine Spices ; cut a Fillet of Beef
into
76 The PROFESSED COOK.
into two, and flatten it with the Cleaver, lard it through
with middling Lardons, then lay the Forc'd-meat upon
it, and tie it in a Cloth ; boil it in Broth, a Glafs of
white Wine, and a Faggot of fweet Herbs ; when done,
ferve with it a Ragout of Sweet-breads, or Truffles, &c.
Filet de Bxuf aux Ancbois.
Fillet of Beef and Anchovies.
OOAK five or fix Anchovies in Water about two
Hours, fplit them, and lard the Fillet with them,
intermixed with Lard; boil it on a flow Fire with a
little Broth, and a Glafs of white Wine, one Clove of
Garlick, two of Cloves, and a Faggot; when done fift
the Sauce, add a Bit of Butter rolled in Flour, two'
Spoonfuls of Cream, and a few fmall Capers whole ;
make a Liaifon, and ferve it upon the Fillet.
Filet de Ecsuf a V Admiral.
Fillet Admiral.
CLICE five or fix Onions, and fry them in Butter ;
then take two Anchovies fplit into feveral Pieces, a
little rafped Lard, two Yolks of Eggs, a little Salt, and
Powder of Bafil ; fcald the Fillet of Beef in boiling
Water, cut it in different Slices without feparating, and
between put fome of the Stuffing ; tie it up in VeaA
Cowl, and roafl it \ ferve with Cullis, Jelly Broth, and
Lemon.
Filet de Bccuf Glafe.
Fillet in Jelly.
VlAKE a Jelly with a Knuckle of Veal and Trim-
mings of Poultry, boiled in Water; fkim it well;
when done fift the Broth, and put it again on the Fire,
with a Glafs of white Wine, and Lemon Slices; when
it boils, add two. Eggs, Shells and all ; reduce it to the
Confiftence of a Sauce, and fift it thro' a Napkin. Lard
the
'The PROFESSED COOK. 77
the Fillet with Lard and Ham, and braze it till very-
tender; let it cool in the Braze. When you ufe it, ilice
what Quantity you pleafe into the Difh you intend to
ferve, warm fome of the Jelly and pour it over the
Slices, then cool it with Ice, or in a cool Place.
Filets de Bceuf Grilles.
Fillets of Beef Broiled. '
Slices of Fillets to what Bignefs you think pro-
per, flatten them with a Cleaver, put upon each
Slice a good Forced-meat, roll them and tie them with
Pack-thread ; put them for about an Hour in a Mari-
nate, made of Oil, Parfley, Chibol, a Clove of Gar-
lick, two Shallots, a Laurel Leaf, Thyme, Pepper and
Salt ; then broil the Fillet flowly, and ferve with Cullis
Sauce, one Shallot chopped very fine, Pepper, Salt,
and the Juice of half a Lemon.
Filet de Bceuf a la Nivernois.
Fillet of Beef, Nivernois Sauce.
A/TAKE a Marinate with Butter and Flour, half a
Glafs of Vinegar, two Spoonfuls of Broth, Pep-
per and Salt, three Cloves, a little Coriander pounded,
a Laurel Leaf, Thyrne, Bafil, two Garlick Cloves,
and two fliced Onions; make it Milk-warm, put a larded
Fillet in it about five Hours, then take it out, and put
a Slice of Lard upon the unlarded Side ; tie it up in
Paper, and roaft it ; ferve with it a Sauce a la Niver-
nolfe-y fee Page. 31.
Fillet de Bceuf a FItalienne.
Fillet of Beef Italian Sauce.
T ARD a Fillet of Beef on one Side, fcarify the other,
and fluff it with chopped Parfley, Shallots, Thyme,
Laurel- powder, and Mufhrooms, with a little fcraped
Lard, Pepper and Salt ; tie it in Paper, and roaft it-;
ftrew the unlarded Side with Bread Crumbs, and colour
it
78 *fhe PROFESSED COOK.
it with a Salamander ; ferve an Italian Sauce which yoii
will find in Page 3 1 .
Filet de B<zuf a la* Gendarme.
Fillet of Beef Gendarme Fafhion.
/^UT a Fillet into thin large Slices, and marinate them
^ in Oil, Parfley, Chibol, a Clove of Garlick, Mulh-
rooms, Salt and Pepper ; tie them rolled in Paper, with
the Marinate, upon fmall Skewers, and roaft them:
Make a Sauce with a little Cullis, a Glafs of white
Wine, Pepper and Salt, and a few fweet Herbs, firft
fcalded and finely chopped.
* The Gendarme, are a Part of the King's Body Guards.
Poitrine de Bxuf fvmee*
Brifket of Beef Smoaked*
A Ccording to the bignefs of the Piece propofed, make
a Brine after this Manner : A good Quantity of Salt
and Water, Pepper, Slices of large Onions, a few
Cloves of Garlick, Thyme, Bay Leaves, a Sprig of
Bafil, a few Shallots, Juniper Berries, and a few Spice
Cloves ; put the Beef in this for about a Fortnight, then
prefs it, to drain out the Brine, and hang it in the
Chimney in a proper fmoaking Place, until it is quite
dry. Juniper-tree, or Aromatic Herbs, are very good
to burn under it while drying, for thofe who approve
that particular Tafle and Flavour : When it is ufed,
foak it,' and boil it like a Ham. The Brine may ferve
for making of pickled Pork, or curing of Tongues of
any Sort.
Poitrine de Bceuf a la Monarque.
Brifket of Beef, Monarch Fafhion.
a fine Brifket of Beef in Broth or Water, and
a Pint of white Wine, a Faggot of fweet Herbs,,
two Cloves of Garlick, four Spice Cloves, Laurel
Leaves, Thyme, Shallots, a Quarter of a Nutmeg,
Pepper.
gOIL
*fhe PROFESSED COOK. 79
Pepper and Salt ; when done, cut a Hole in the Mid-
dle, large enough to hold a little Forced-meat, a Ra-
gout of Pidgeons, Sweet-breads, Coxcombs, fat Liver,
or Mulhrooms ; cover it over with Forced-meat, put it
awhile in the Oven, and when ready, ferve upon it a
pretty thick Sauce, made with Cullis, Butter, and four
5f oiks of Eggs, relifhed with Lemon. — It is alfo itrewed
with Bread Crumbs, and coloured in the Oven.
Poitnne de Bceuf a la St. Menehoult.
Brifket of Beef Broiled, St. Menehoult.
*TriE a Brifket with Packthread; boil it till half done,
in the common Way ; then put it into a Braze with
Broth, Pepper and Salt, a Faggot of Parfley, Shallots,
a Clove of Garlick, four Cloves, Thyme, Laurel,
Onions fliced, and Roots ; fmifh the Boiling ; put it on a
Difh, and pour over it a Sauce as in the preceding Re-
ceipt ; then fprinkle Bread Crumbs over it, and give it
Colour in the Oven ; wipe the Difh free from Fat, and
ferve upon it a relifhing Sauce.
A Brifket of Beef brazed, or boiled in a plain Way,
may be ferved with any Sauce, Ragout, or flewed Herbs,
or Roots, fuch as Conveniency ferves.
Tendrons de Bceuf de plujleurs Faxons.
Beef Griftles of different Fafhions.
/"HIT Griftles of Beef to what Bignefs you think pro-
per ; fcald them a Moment in boiling Water, then
braze them with a little Broth, a Glafs of white Wine,
a Faggot of Parfley, Chibol, Laurel Leaves, Thyme,
Bafil, two Cloves, one of Garlick, whole Pepper and
Salt, fliced Onions, and Roots ; when done, take the
Bottom of the Braze, which you fift in a Sieve, and
fkim the Fat very clean off; then add to it a Bit of
Butter rolled in Flour, a little fcalded Chervel finely
chopped, and a Lemon Squeeze or a little Vinegar.
Serve this Sauce upon the Griftles. — When thus brazed,
you
So *fbe PROFESSED COOK.
you may ferve upon them what Ragout you" pleafe.—
You may alfo ferve with them Cabbage and Saufages,
firft brazed about an Hour with the Griftles. — They
may be ferved as Fricandeaux, with any Sort of
ftewed Greens; and then the Dim. is called by the N?.me
of the Greens, as Tendrom a L'ofeiUe, &c. &c. — Or
you may make them in the Manner of pickled Po-i; , if
you will not fmoke them. — You may preferve the a a
long while by fimmermg them fome Time in frelh
Hog's Lard, then placing them clofe in an Earthen-pan,
and pouring the Lard upon them till the Meat is co-
vered : When it is cold cover the Pot, and keep it in a
cool Place. You may preferve old Turkeys, Geefe,
and other Poultry or Game in the fame Manner.
Cote au Carbonade de Boeuf au Four.-
A Rib of Beef in the Oven.
a pretty flefhy Rib, and bo'l it in a thirt
Braze, with Broth, a little Salt, a few Slices of
Onion, and Roots ; when it is done, fift the Broth and
reduce it to a Glaze ; bafte the Rib with it all over, and
let it cool : Take a little fcraped Lard or Butter, mix
it with chopped Pariley, Shallots, a Trifle of Garlick,
Mulhrooms, Thyme, Laurel, and Baiil Powder ; put
it all upon the Beef, roll it .up in Paper, and put it
into the Oven for half an Hour ; then take off the Pa-
per, and make a Sauce with Cullis, a little Verjuice or
Lemon, and gather all the chopped Herbs which ftick
to the Paper, and mix with the Sauce, adding a little
Salt and Pepper. — A roafted Rib will ferve equally
well for this Difli.
Cote de Bauf a la Remoulade.
A Rib of Beef, with Milliard or Horfe-radilh Sauce.
1 ARD a Rib of Beef with large Lardons, and braze
it as the former ; when done/ take the Fat off the
Broth, bafte the Meat with it, and ftrew it with Bread
Crumbs ;
PROFESSED COOK. 81
Crumbs; bafting it with Butter now and then to keep
it from burning; ferve it dry with the Sauce in a Boat.
—(See Sauce Remoidade, Page 42.)
Cote de Bceuf a VAnglolfe.
Rib of Beef Englifh Fafhion.
pLATTEN a Rib of Beef with a cleaver, fimmer
it a few turns in Hog's Lard, then braze it in the
fame Lard over a flow fire, with a glafs of white Wine,
as much Broth, all forts of fweet Herbs finely chopped,
with Pepper and Salt ; when done, fkim the Broth, fift
it, and make a Liaifon with "three yolks of Eggs, and
ferve it upon the Meat.
N. B. It is no ways neceflary to make thefe Difhes with frefti
Meat ; a Rib cut out of a roafted piece of Beef, not over done, will
be equally good, if not better.
Cotes de Boeuf a la Hollandoife.
Ribs of Beef Dutch Falhion.
/^UT thin Ribs of Beef, bone them all to a bit at the
thin end, fimmer them in Butter till they are almoil
done, let them cool, and take their Gravy, which mix
with Forced-meat made of Fillet of Veal, Beef Suet,
Chervil, Taragon, Burnet, Garden Crefies, Pepper,
Salt, and Nutmeg, adding three yolks' of Eggs to form
them into a Farce ; wrap up the Beef in the Forced-
meat, and bake it in the oven, or in a Dutch oven ;
take fome of the Gravy, mix it with Cullis, Verjuice
or Lemon, Pepper and Salt ; and ferve it upon the
Meat.
Ribs of Beef brazed or plain boiled, may be ferved
with all forts of Sauces or Ragouts, or with ftewed
Garden-greens, and Roots. They may be alfo broiled,
like Mutton-flakes, with or without Sauce.
G Ore/lies
82 The PROFESSED COOK.
Oreilles de Bzuf*
Beefs Ears.
"DEEF's Ears, well fcalded like Calves, may be made
tender in a ftrong Braze, full of ftrong Herbs and
Spices ; they ihould be afterwards broiled, and ferved
with a Cullis, or reliihing Sauce. As they are ufed but
feldom, I ihall take no further notice of their dreffing.
Du F E A U.
Of VEAL.
Veal ought to be very white and fat; I lhall
not take upon me to give directions for cutting
up Calves, as the French Author does, as I am very
fenfible that all forts of Meat are cut to greater advan-
tage in England than in France; and the French
Butchers are even fo fenfible of it, that I have myfelf
known feveral of them come from Paris on purpofe to
attend the cutting of Meat -at St. James's Market, and
others, for inftrudtion.
Tete de Veau a la Bourgeoife.
Calfs Head Family Way.
'TpRIM the muzzle off, nearly to the eyes, without
cutting the tongue; foak it in feveral waters to
clean it, then fcald it in boiling water ; boil it in wa-
ter with a few Onions, two or three Cloves, two Shal-
lots and Salt ; when done, drain it, open the fkull, and
k-rve it quite hot with Vinegar, Pepper, Salt, and
chopped Padley, in a Boat.
Tete \
PROFESSED COOK. 83
fete de Veau Fa-tie.
Calfs Head Stuffed
'TpAKE a Calf's Head fcalded with the flun on,
and bone it ; make a Force-meat, with Fillet of
Veal, Beef Suet, Bread Crumbs, Milk, Parfley, Thyme,
Mufhrooms, four yolks of Eggs, Pepper and Salt ; put
fome of this Preparation into the Head, leaving room
in the middle to put a Ragout, well feafoned, either of
Pigeons, Sweet-breads, or other ; cover it over with
Forced-meat, and make the form of the Head as near
as poffible ; wrap it up with ilices of Lard, tie it in a
cloth, and braze it in Broth, white Wine, and fweet
Herbs : Serve upon it a Spanifh or Italian Sauce, or
any other you like beft. — The Bones and what remains
upon them may be boiled, as a goed deal of Meat will
remain upon them, and may be eaten plain,, or in Fri-
cafee, or Ragout.
fete de Veau a la Poivrade, (from the Sauce.)
Calf's Head, with a fharp Sauce.
*"PAK£ a fcalded Head, bone it as far as the eyes,
and boil it like the firft, with fome pickled Pork;
both which, when done, mull be ferved in the fame
difh : Bail half a glafs of Vinegar, as much Broth,
chopped Shallots, and whole Chibol ; fift it, and add
coarfe Pepper and Salt : Serve this Sauce upon the
Head, or in a Sauce-boat. You may alfo ferve it with
3 Sauce Poivrade, which you will find in page 42.
fete de Veau au Verd-galant.
Calfs Head, with fried Parfley.
COAK the Head twenty-four hours, fcald it in boil-
ing; water, then boil it in Water and a little Vine-
gar, with Roots, Herbs and Spices, as the former;
cut it in pieces, and roll it in Batter made of Oil and
G 2 white
84 The PROFESSED COOK.
white Wine, Salt, and Parfley Leaves ; bathe the Head
in it, and fry it of a good colour : Serve it up crifp,
with fried Parfley round it. The Brains require only
half as much boiling as the rell.
Tete de Few en Cripine*
Calfs Head in Cowl.
'"TAKE up the Ikin of a fcalded Calf s Head, with
as much of the flefli as you can without breaking
it ; fcakl and peel the Tongue, which cut into fillets,
with a raw Fowl ; mix thde fillets with chopped Parfley,
Shallots, Mufhrooms, Pepper and Salt ; make a Farce
with the Brains minced, fix hard yolks of Eggs, Bread
Crumbs leaked in Milk, Pepper and Salt, chopped
Muihrooms, Chibol and Parfley ; pound thefe all toge-
ther, lay this Farce upon the fkin, and then the fil-
lets as firft prepared ; roll it up firft in Cowl, and then
'in a Stamine or Linen Cloth; braze it in a light Braze,
with a few glafles of white Wine therein ; when done,
unwrap the Cloth, but leave the Cowl round it ; wype
it free from fat, and ferve with Pontife Sauce, which you
will find in Page 45.
•*
Tete de Feau a la Sauce an Pore fra'ts.
Calf's Head, with frefh Pork Sauce.
CCALD and bone a Calf's Head, and boil it in Broth,
with a few iliccs of Lard ; when done, take it out,
and wipe it clean : Serve upon it a frefh Pork Sauce,
which you \vill find in Page 43.
5 c:e ck Feau a la Salnte Menekoult.
Calf s Head St. Menehoult.
TjOIL a Calf's Head as a la Bourgeoife ; make a Forced-
meat with the Brains, roafted Poultry, fcraped
Lard, Bread Crumbs leaked in Milk, Parfley, Muih-
rooms, three yolks of Eggs, Pepper and Salt ; fluff
it
*fbe PROFESSED COOK. 85
it in the room of the brains, and in the cars ; put upon
this a thick Sauce made of Cullis, a' bit of Butter, and
three jolks of Eggs; then fprinkle Crumbs of Bread
over it, bake it in the oven of a fine colour ; and ferve
with a relifhing Sauce.
Te'e de Veau Mar'mee.
Calfs Head Marinated.
T3OIL a Calfs Head about three parts, then take
the Brains, Ears, and Tongue, which marinate with
Vinegar, Garlick, Shallots, Parfley, Pepper and Salt ;
dip it in Batter and fry it; ferve with fried Parfley.
OreiUes dc Ve-au Frites.
Calfs Ears Fried.
"DRAZE the Ears in a ftrong Braze to make them ten-
der ; dip them in Batter, and fry them ; ferve them
with fried Parfley. You may alfo ftuff them with good
Forced-meat, and fry them the fame way.
Obferve as a general Rule, that in brazing any thing
which requires to be kept white, to put a few flices of
peeled Lemon in the Braze, according to the quantity
of the other Seafonings.
OreiUes dd Vcau en Menus droits.
Calfs Ears Sh reded.
"DRAZE the Ears, then cut them in fillets ; (it is the
cutting that gives the name ;) ferve with a Sana
Robert, which you will find in Page 41.
OreiUes de Veau au Gratin.
Calfs Ears, au Gratin.
(See the Explanation of Graf/n, Page 54.)
HpHE Ears brazed are done the fame way as all for-
mer directions for Gratin. Alfo broiled, -and
fcrved with a relifning Sauce.
G 3 OreiUes
86 The PROFESSED COOK.
Orellles de Veau au Pontife.
Calves Ears Pontiff Sauce.
"DRAZE the Ears very white and tender, then take
them out and wipe them perfectly dry : Serve upon
a Sauce au Pontife, Page 45.
Orellles de Veau a la Marfine.
Calves Ears Houfe-wife Falhion.
TV/TAKE a Sauce with a little Jelly Broth, as much
white Wine, a bit of Butter, chopped Parfley,
Shallots, Pepper and Salt; boil it to a pretty thick con-
fiftence ; when ready, fqueeze in half a Seville Orange,
and add a few flices to it : Serve upon brazed Ears.
Orellles de Veau au Fromage.
Calves Ears and Chtefe.
ITAHE Ears being brazed, foak them in melted Butter,
Bread Crumbs, and rafped Parmefan ; put them in
the oven to take a good colour ; make a little Forced-
meat with rafped Cheefe, Bread Crumbs, and three
yolks of Eggs ; lay this on the Difh you intend to ferve ;
let it catch a little on a very flow fire, lay the Ears upon
it, and ferve it up with a good clear Cullis for Sauce,
Orellles de Veau a I'ltalienne.
Calves Ears, Italian Sauce.
JDRAZE the Ears in a flrong white Braze, with Spi-
ces, and a few Slices of Lemon; wipe them dry,
and ferve them upon the Italian Sauce, which you will
.find Page 31.
Orellles de Veau a la Saint e Meneboult.
Calves Ears, a la Sainte Menehoult.
E Errs brazed as before; bathe them in a good
Batter and Bread Crumbs; broil flowly, bailing
with
*The PROFESSED COOK. 87
with a little Butter : Serve with a Sauce Remoulade in
a Sauce-boat, which you will find in Page 42.
•
Cervellcs de Veau a la Crime.
Calves Brains, Cream Sauce.
COAK and fcald the Brains, then boil them in Broth,
with two ilices of Lemon, fweet Herbs, a clove of
Garlick, and two Spice Cloves ; cover them with thin
ilices of Lard : When done, wipe them dry, and fervQ
upon a Sauce a la Bechamel, as in Page 42.
Cervelles de Veau aux petit s Onions.
Calves Brains and fmall Onions.
CCALD as many fmall Onions as you think proper;
braze them with the Brains in -good Broth, with a
few flices of Lard, a glafs of white Wine, Pepper and
Salt, and a faggot of fweet Herbs ; then drain the
Brains and Onions ; garnim the Dim with the Onions,
ferve upon it Sauce Ravigotte (Page 37) or any other
Sauce.
Cervelles de Veau aux EcreviJJes*
Calves Brains and Craw-Fiih.
pREPARE the Brains as the former, make a Craw-
fifh Cullis as in Page 8; boil the Tails in Broth
and White Wine; garnim the Dim with the Tails, and
ferve the Cullis upon the Brains.
Cervelles de Veau au * SoleiL
Calves Brains fried of a fine yellow Colour.
* An Sokil, means as bright as the Sun.
the Brains in four pieces, braze them about half
an hour in white Wine, with two flices of Lemon,
Pepper and Salt, Thyme, Laurel, Cloves, Padley and
Shallots ; then drain them and foak them in Batter made
G 4 of
88 'The PROFESSED COOK.
of Flour, a little Oil and white Wine, and fry them of
a fine colour. Or you may bathe them in Eggs and
Bread Crumbs, and afterwards broil them.
Cervelks de Veau a la Gafcogne.
Calves Brains Gafcoon Fafhion.
\/TAKE a Sauce with a bit of Butter, Bread Crumbs,
a clpve of Garlick, Parfley, Chibol, a glais of
white Wine, as much Broth, Pepper and Salt ; reduce
to a Sauce confiftence, and ferve upon brazed Brains.
• Cervelles de Veau an * Re-veil.
Calves Brains, Muftard Sauce,
E Brains brazed as the former ; make a Batter
with Cullis, Butter and Muflard ; bathe the Brains
in it, and flrew over Bread Crumbs and Cheefe ; give
them colour in the oven, or with a Salamander ; and
ferve them upon Cullis and Milliard. When brazed,
they may be broiled flowly, and ferved with a fharp, rc-
lifhing Sauce.
* The Word Rei'dl fignifies the awakening or fharpening of the
Palate.
Cervelles de Veau a different es Sauces.
Calves Brains with different Sauces.
DRAINS brazed in Broth and Wine, as directed,
may be ufed with what Sauce or Ragout is moft
convenient, fuch as of fat Livers, Pigeons, Saufages,
Onions, Capers, fried Bread, &c. &c.
Tev.x dc Veaii de differentes Faxons.
Calves Eyes of different Falhions.
done like the Brains, you may either fry or
broil them; making the fame preparation. They
may be ferved in Matelots or Tureens, or by themfelves
with any Sauce; or as part of any fott of Ragout.
Langvc
The PROFESSED COOK. 89
Langue de Veau.
Calves Tongue, (fee BeePs Tongue.)
/CALVES Tongues are dreffed after the fame manner
as Neat's Tongues, allowing for the difference of
time in boiling or baking.
Fraifes de Veau au NatureL
Calves Chaudron in a plain Way.
COAK it well and fcald it ; then boil it in Water with
a bit of Butter, Flour, Pepper and Salt, a faggot
< of fwcet Herbs, two Cloves, Thyme, 'Laurel, and two
Onions : Serve it very hot, with a fharp Sauce in a
Sauce-boat.
Fralfe de Veau au SoleiL
Chaudron fried of a fine clear Colour.
"DOIL it as before, then cut it in pieces, marinate
about an hour or two in Vinegar and Broth, Pep-
per and Salt, Cloves, and fliced Onions; then drain it,
and fry with a good thick Batter of a fine clear brown.
Fralfe de Veau a la
Chaudron Provence Fafhion.
'1PHE Chaudron being boiled as the former, cut it in
fillets, and make a Sauce with Butter, chopped
Muihrooms, a little Garlick, a glafs of white Wine,
Broth, a little Oil, Pepper and Salt ; reduce to a Sauce;
put the Chaudron in it a moment, and add a good
fqueeze of Lemon. If it is too fat, cut fome of it off
when you drefs this Difli, and alfo when you fry it.
Crep'mettes de Fraifes de Veau.
Chaudron drefled Olive Fafhion,
r^UT three or four Onions in dice, and parboil them
in Butter ; then put a Chaudron ready boilej.1, and
cut in the fame manner, Bread foak'd in Cream or Milk,
a little
90 The PROFESSED COOK.
a little frefli Lard, Salt and Spices, chopped Shallots,
Parfley, Chibol, and three raw yolks of Eggs ; mix all
thefe together properly, and roll the mixture in as many
bits of Cowl as you think proper, either in the form
of Saufages, or any other ; ftrevv them with Bread
Crumbs, put them in the oven to bake, and take a
good colour, or under the cover of a Brazing-pan, on
a flow fire ; ferve with a good clear Sauce under them.
Baignets de Fraifes de Veau.
Chaudron fried, fmall Fritters,
t>OIL it as before directed, then cut it in pieces, and
marinate it about an hour in Oil, Butter, Pepper,
and Salt, chopped Parfley and Shallots, on an allies
fire ; make the Herbs flick to it, dip it in Batter and
fry it very crifp : Serve with fried Parfley.
Fraifes de Veau en Crepine.
Chaudron in Veal Cowl.
'"PHIS is done with Forced-meat as the Crepinettes, only
of a larger lize ; ferve with it Sauce Italienne.
Fraifes de Veau a L'Allemande.
Chaudron German Falhion.
A/TAKE a preparation for a Gratin, with Swifs Cheefe
rafped, Bread Crumbs, two yolks of Eggs, and a
little Cullis; place this in the Table Difli on allies
fire, to make it catch at the bottom; then put in a
Chaudron plain boiled, trimmed of moil of the fat,
and cut in middling pieces, mixed in a Sauce Robert,
well finiihed fhort Sauce ; garmlh the Difli round with
fmall white Onions, boiled in Broth, and bits of Bread
fried in Butter ; pour a little melted Butter over, mixed
with a fpoonful of Muftard ; then drew it with Bread
Crumbs and rafped Cheefe, and give it a good colour,
in the oven ; wipe the Dilh free from fat, and ferve it
with a little clear, relilhlng Sauce.
The PROFESSED COOK. 91
Tourtes aux Zepbirs de Fraifes de Veau.
Chaudron Pie.
V/TAKE a good Puffpafte Pie, and bake it by itfelf ;
make a Ragout with the Chaudron (firft well
boiled) Muihrooms, Pariley, Shallots, a clove of Gar-
lick, a glafs of white Wine and Cullis ; reduced to a
good confiftence, then put in the Chaudron cut inilices;
fkim the Fat very clean, add Pepper, Salt, and a good
Lemon fqueeze, ferved in the Pie. When properly
brazed, it may be ferved with any Sauce ; and is alfo
made into Saufages.
Foye de Veau a la bate.
Calf's Liver in a hurry.
("JUT it in thin ilices, then fry it in Butter, with Pep-
per, Salt, and chopped Shallots : When done add
a fpoonful of Vinegar.
Foye de Veau a la Rocambole.
Calf's Liver with Rocambole.
green Rocambole and Mulhrooms, cut the
Liver in thin jflices, put it together in a Stew-pan
with a bit of Butter, rolled in Flour, and a glafs of
white Wine ; boil for half an hour, reduce the Sauce,
and add Pepper, Salt and Vinegar. — If you would have
it white, make a Liaifon of yolks of Eggs and Cream,
Verjuice or Lemon; this is called a la Poulette, when
white.
Foye de Veau a la Brocbe.
Calf's Liver Roafted.
J^ARD the Liver with pretty large Lardons, rolled in
fine Spices ; roaft it, and ferve a Sauce Piquante, viz.
iharp or relilhing.
, Foye
92 The PROFESSED COOK.
Foye de Veau en Hatereaux.
Calfs Liver Haflets.
f^UT it in pretty large pieces, marinate it with Butter,
Pepper, Salt, and Sweet Herbs chopped; leave it
fome time over a very flow fire ; then roll feveral pie-
ces in Veal Cowl, with as much Sauce as poffible; tie
it upon an Hatelet, viz. a large Skewer, with thin flices
of Lard round, and roaft it. Serve with it reliftiing
Sauce, as l'4fpic, Nivernoife, or any other.
Foye de Veau a la Eraife.
Calf's Liver Brazed.
TARD the Liver with large Lardons, and braze it in
a Stew-pan of much the fame bignefs, with a few
flices of Lard, fweet Herbs, Laurel, Onions, Roots,
and a jill of white Wine; boil it about an hour, and
ferve it with a relifliing Sauce; or reduce its own Sauce,
if not too much falted, flum off the fat, fift it, and add
a little Butter and Flour, fcalded Parfley chopped, Vi-
negar or Lemon.
Foye de Veau a la Marimere,
Calf's Liver, the Sailor's Fafliion.
(^UT a Liver into four or fix pieces, and fry it in
Butter, turning it feveral times till it is thoroughly
done; then rake it out of the Stew-pan, and put into
the fame Pan a little Flour, pouring about h-alf a pint
of Red Wine on it by little and little; then add three
or four Shallots, Parfley and Chibol, finely chopped,
Pepper and Salt ; boil this together, and reduce it to a
Sauce confidence; then put the Liver in it to warm toge-
ther : When ready to ferve, add a few Capers, and a
chopped Anchovy.
Crepincttcs de Foye de Vtau or Veal en Crepine, only dif-
fer in Size, and are done as all former directions; which
to avoid repetitions I fhall pafs over.
Saucijfes
PROFESSED COOK.
93
Saucij/es de Foye de Veau.
Calf s Liver Saufages.
'T'HEY are made after the Tame manner as Pork, or
other Saufages ; the Meat ufed gives the name.
Rognons de Veau de plujieurs Faxons.
Veal Kidney of different Falhions.
TV/TlX fliced Onions and minced Kidney, fry it in
Butter, and add a little Broth, a fpoonful of white
Wine, Pepper and Salt : Serve with a Liaifon of three
yolks of Eggs and Cream. If you would have it brown,
inftead of Eggs and Cream, ufe Cnllis Sauce. — You
may alfo ferve them broiled with a reliihing Sauce. — Of
roailed Kidnies you alfo make Omelets, to ferve upon
toafted Bread, and they are very good to mix with moft
forts of Forced-meat.
Pleds de Veau de plufieurs Papons.
Calves Feet of different Fafhions.
/""•ALVES Feet in a plain way are boiled like the
Chaudrons, and eaten with a Iharp Sauce. When
plain boiled, you make them a la Poulette, viz. a white
Fricaffee ; (alfo en Menus droits, viz. cut in fmall
ihreds.) If you fry them, fplit them in two and take
out the large bones; foak them in Marinate, then in
Batter, to fry or broil.
Pieds de Veau Farcis.
Calves Feet Stuffed.
"DONE them quite, and fluff them with Forced-meat,
made of whatever you pleafe ; tie them in ilices of
Lard with packthread, boil them ilowly in Broth and
white Wine, fweet Herbs, Cloves, Roots and Onions ;
ferve with what Sauce you pleafe. When thus boiled or
brazed, they may be broiled, being firft dipped in good
Batter, or fprinkled with Bread Crumbs.
94 Vbe PROFESSED COOK.
Pied de Veau au Citron.
Calves Feet, Lemon Sauce.
KE Calves Feet plain boiled, put them into a
Stew-pan with a little Oil, half a Lemon, fliced
and peeled ; as much Broth and Culiis as will funnier
on a flow fire for half an hour; take them out and
wipe them dry ; fift the Sauce, ikim it we'll, add a bit
of Butter and Flour, a little Culiis, a pounded Ancho-
vy, and half a Lemon fqueezed ; or cut the other half
of the Lemon into dice.
Rh de Veau de plujleurs Faxons.
Calves Sweet Breads of different Fafhions.
OWEET Breads are very ufeful in many dilhes ; as iri
Pies, Ragouts, and Fricaffees; they are alfo ufed ei-
ther fried, roafted, or broiled ; they mull be foaked iri
warm Water an hour or two, then fcalded in boiling
Water, about a quarter of an hour or more ; which
the Butchers call Setting, to make them keep the
longer.
Rls de Veau a la DucheJJe.
Calf s Sweet Bread a la Dutchefs.
CCALD it, and lard it with fine Lard ; put in the mid-
die a little Farce called Salpicon, made with Mufh-
rooms, Truffles, or fat Liver ; few it up and boil it in
good Veal Broth ; reduce the Sauce to a Glaze, and
ferve with a Wine Sauce, Orange, or any other. It is
alfo ferved with any fort of ftewed Greens, being glazed
like a Veal Fricandeau.
Ris de Vcau au Confomme.
Calves Sweet Breads, with rich Culiis Sauce.
the Sweet Breads are well fcalded and trim-
med, put them into a Stew-pan, with a fmall
quantity of good Confommee, a fagot of Parflev, a few
Chibols,
PROFESSED COOK.
95
Chibols, one clove of Garlick, two of Spices, a glafs
of white Wine, a ilice of Ham, Pepper and Salt ;
when they are done, fkim the fat off the Sauce, lift it
thro* a fieve, and reduce it to a middling Sauce confif-
tence, adding a fmall quantity of fine chopped Parfley :
When ready to ferve, pour it over the Sweet Breads,
with a Lemon Squeeze ; if the Wine does not make
the Sauce fharp, or reliihing enough.
Ris de Veau en Crifteaux.
Calves Sweet Breads en Crifteaux.
So called. from the Sauce.
"DRAZE the Sweet Breads till very tender, with a few
flices of Fillet of Veal, Ham, and larding Bacon, a
few Cloves, Chibol, whole Pepper, Salt, and feveral Ili-
ces of peeled Lemon to keep them white, and give the
Braze a good tafte ; when they are done, take them out
to drain, and cut each into four pieces ; fkim the Braze
of its fat, and add fome good clear Cullis or very good
Broth, two or three raw Eggs, (fhells and all together)
boil it till it clarifies, and fift it as in all other jellies ;
put the bits of Sweet Breads in any kind of moulds,
with a fufficiency of the Jelly while it is yet liquid, to
cover the whole ; or you may place them in a Diih in-
termixed with any thing of different colours, to give it
a better look upon the Table. If you put them
in moulds, juft dip them a moment in warm Water,
and they will very readily turn out,
r
Ris de Veau aux fines Herbes,
Calves Sweet Breads, with Sweet Herbs.
rpHESE are brazed as in the two former Receipts, or
much in the fame manner; fimmer all forts of
Sweet Herbs finely chopped, or any one or two particu-
lar forts, for fome time in good Cullis, and fcrve upon
the brazed Sweet Breads, either whole or cut in pieces.
You
96 The PROFESSED COOK..
You may alfo fervc them with a Sauce a la Pluche verts,
fo called from its being tinged of a pale green colour,
with chopped Padley, or the juice of any other Greens,
and mixed with good Cullis, for variation.
Ris de Veau a FAngloife.
Calves Sweet Breads Engliih Fafhion*
fome Parfley, Chibol, Muihrooms, a couple of
Shallots, and a little Bazil; mix all together with a
good bit of Butter, Pepper and Salt ; put half of this
in the bottom of a Ste\v-pcm, and upon it, fcalded
Sweet Breads fliced; intermix the flices with fome of
the firft of the Preparation and a fpoonful or two of
good Oil ; cover it over with white paper, and fimmer
it on a flow fire, both under and upon the cover ; when
done, take out the Meat, fkim the fat off the Braze,
add a little Cullis, and a proper quantity of Lemon j
and ferve upon the Sweet Breads.
Ris de Veau ti la d'Armagnac.
Calves Sweet Breads a la d'Armagnac,
The Inventor's Name.
fcalded Sweet Breads, each into three pieces,
and braze them with a few flices of Lard ; chop a
good quantity of Pariley, Chibol, a few Truffles or
Muihrooms, and one or two Shallots ; mix all together,
with a proper quantity of very good Butter, Bread
Crumbs, Pepper and Salt ; then lay one flice of Sweet
Bread on the Table Difli, upon it fome of the Sweet
Herbs, and fo on with the flices, as if the Sweet Breads
were whole ; put a fpoonful of Cullis, and a glafs of
white Wine into the Difh, fimmer flowly a little while,
and reduce the Sauce pretty much.
Ris
*fbe PROFESSED COOK. 97
Ris de Veau a la Brocbe.
Calves Sweet Bread Roafted.
CCALD it as all others, then lard it finely, if agreeable;
or roaft it without larding, being tied to the Spit by
a fmall Skewer ; ferve it with what Sauce you think pro-
per.— Being larded, you may alfo braze it, and glaze it
as a Fricandeau ; in that cafe it muft be feryed upon
ftewe'd Greens, or with a good Cullis and Lemon
Sauce.
Ris de Veau au Pontife.
Calves Sweet Breads Pontife Way.
"DRAZE them in the former manner, wipe them clean
from fat, and ferve with Sauce au Pontife ; as you
will find in the directions for Sauces.
Ris de Veau en Her ({Jon.
Sweet Breads as Hedge-hogs.
CCALD the Sweet Breads, and lard them with Ham
and Truffles cut in fmall Lardons, and fried a Ihort
time in Butter ; (let the Lardons flick out a little to
make the appearance of briftles) fimmer them in the
fame Butter with Broth, a glafs of white Wine, and a
very little Salt and Pepper ; when done {kirn and lift the
Sauce, add a little Cullis and ferve upon them. — Obferve,
as a general rule, that as Sweet Breads are of themfelves
very infipid, they muft always be ferved with a lharp or
relifhing Sauce, in whatever manner they are drefled ;
and then they take their name from the Sauce with which
they are ferved. Particular attention muft be paid to
braze them tender and white.
RiJJblle a la Choijy.
Fried Forced-meat, a la Choify.
gOIL a bit of Udder in Broth, Parfley, Shallots,
Roots, Pepper and Salt ; when done let it cool, and
cut it in thin Dices ; put a good Poultry Forced-meat,
H into
98 The PROFESSED COOK.
into one or two bits, roll in whites of Eggs, dip them
in good Batter, and Bread Crumbs if you like, and fry
them of a good clear brown. You may alfo broil them,
bathing them in Eggs, Bread Crumbs, and Butter.
N. B. Riffolles are made of any forts of Meat following the fame di-
redions, either with Forced- meat or not.
Queues de Veau au Choux.
Calves Tails and Cabbages.
gCALD Calves Tails and pickled Pork, and fcald alfo
a good Savoy, about half an hour; take it up, and
prefs the water out of it ; cut it in quarters, tie it, and
braze all together in Broth, flices of Lard, Spices,
and Herbs, as in all other Brazes; when done takq them
out and clean all free from Fat ; ferve upon them a good
thick Cullis. If you would have the Cabbage as Sur-
crotitf add Vinegar. — Calves Tails brazed are very good
drefled to any Sauce ; alfo to ufe as a Hotchpot.
Queues de Veau dher/tfies.
Calves Tails of different Fafhions.
A LWAYS fcald them firfl ; if you would ferve them
in Fricandeaux, lard them and braze as the former;
if without larding, ferve them with different Sauces or
Ragout, fried or broiled, with any lharp Sauce in a
Boat.
For brevity's fake I iliall avoid giving a repetition
of Queues de Veau au Gratin, and Farcies, as the direc-
tion is already given in different places. — All fort of in-
fipid things are to be brazed in white Brazes, which
are called fo by putting flices of Lemon therein, as it
has the power of keeping the brazed Meat very white,
at the fame time that it gives an agreeable lharpnefs to
the Difh ; yet very little of it muft be ufed when the
Braze is to ferve for Sauce, after being well fkimmed
and lifted.
Amourettes
PROFESSED COOK. 99
Amourettes de plufieurs Faxons*
Lamb's Fry, and others, of different Fafhions.
TAMB's Fry muft be fcalded a moment, then foaked
in Vinegar, Pepper and Salt, Parfley and Shallots;
leave it in this Marinate about an hour, then dip them
in a thick Batter, and fry of a good Colour: Serve
with fried Parfley*
If you would Ragout them, put them into a light
Braze, with fmall Onions, thin flices of Lard, fweet
Herbs> half a Laurel Leaf, Thyme, a glafs of white
Wine, as much Broth, Pepper and Salt : Serve what
Sauce you think proper, with fried Bread round the
Difh.
If you would have them in FricafTee, take the Marrow
out of the fmall Bladders (when fcalded,) and prepare
a Cream after this manner : Take a little Flour, an Egg,
a Chefnut pounded, rafped Lemon, Sugar and Cream :
make fmall paper cafes, place the fry in them, and
put them a moment into the oven ; boil the Cream a
moment before you fill the Bladders with it, and bafte
them over with Eggs and Cream.
You may alib make Fries with the Guts of Turkies,
or Sucking Pigs, filling them with this fort of Cream ;
or in the manner of white Puddings : boil them in
Broth with thin flices of Lard, and ferve with a Sauce a
h Reine. (See Sauces.)
Tendrons de Veau au petit Pols.
Veal Griflles and green Peas.
f^UT the Griflles of a Breafl of Veal in pieces; fcald
them, and if you would have them very white,
braze them in Broth, with a few flices of Lard, half a
Lemon fliced, Pepper and Salt, and a faggot of fweet
Herbs; when done, wipe them clean, and ferve the
Peas on them. You may alib, when the Meat is half
done, take it out of the Braze, and put it into a
H 2 Stew-pan
i oo *fbe. PROFESSED COOK.
Stew-pan with the Peas, a bit of Butter, Parfley, a
little Winter Savory, a head of Clove, a flice of Ham,
Cabbage and Lettuces ; add a little Cullis and Flour,
and reduce the Sauce pretty thick ; Salt the Dilh only
the moment you are ready to ferve it.
de Veau Printamers.
Veal Griflles, Spring Sauce ; from the Green Colour.
pREP ARE the Griftles as the former ; then take them
out of the Braze, and put them into a Stew-pan with
a good bit of Butter, Parfley, two Cloves, a Laurel
Leaf, a few Shallots and Thyme ; let them catch a lit-
tle, then add a glafs of white Wine, as much Broth,
Pepper and Salt : then make a Liaifon in this manner :
Scald a handful of Green Wheat about a quarter of an
hour, fqueeze the Water out, and pound it, to take
about a glafs of juice ; fift the Sauce, and mix this
juice with it ; reduce to a Sauce. — This colour may be
given with Spinach or Sorrel juice.
Tendrons de Veau Frits.
Veal Griftles Fried.
OCALD the Griftles, then boil them in a little Broth,
a glafs of white Wine, a faggot of Parfley, green
Shallots, Thyme, a Laurel Leaf, two Cloves, one-
clove of Garlick, Pepper and Salt ; boil on a flow fire;
when done, take out the faggot and reduce the Sauce
OO
to make it ftick to the Meat; then dip it in Batter, and
Bread Crumbs, fry it of a good colour, and ferve it
either dry or with a clear Sauce.
Tendrons de Veau a la Poulette.
Veal Griftles Fricaflee.
CCALD them firft, then put them into a Stew-pan
with a flice of Ham, Mufhrooms, a bit of Butter,
Parfley, Chibol, and two Cloves; let it catch ; then add
a glafs of white Wine and Broth ; reduce the Sauce,
fkim
The PROF E SSED COOK. 101
fldm it well, and make a Liaifon with three yolks of
Eggs and Cream : you may add a Lemon fqueeze.
Tendrons de Veau an Legumes.
Veal Griftles with any Sort of Greens.
XjyHEN well fcalded, braze them flowly in Broth,
with flices of Lard, a few flices of Lemon, Pep-
per and Salt, and a faggot of fweet Herbs ; when done
wipe off the Fat, and ferve with ftewed Greens, or what
Salice you pleafe.
Tendrons de Veau en Fricandeau.
Griftle or Breafl of Veal larcled, Fricandeau.
'"pAKE off the Skin cleanly, leaving the Breaft whole;
fcald it fome time in boiling water, then lard it,
and put it into a Stew-pan with a few Slices of Veal Fillet
and Ham, a faggot of Parfley, Shallots, two Cloves,
a little Bafil, Brodij and a little Pepper ; fimmer it on
a flow fire ; when done, fift and fkim the Sauce, re-
duce it to a Glaze, and fpread it upon the larded fide
with clean feathers ; then put a little Cullis and Broth
to gather the Remains of the glaze, and fift it over the
Meat. You may ferve it -with flewed Greens, viz. Sor-
rel, Lettuce's, Endive, &c. &c.
Poltrlne de Veau a I'ltallenne.
Breaft of Veal Italian Fafhion.
CCALD it as ufual, then boil it over a dewing Fire
with a Pint of white Wine, a good fpoonful of Oil,
as much Broth, two ilices of Lemon, Pepper, Salt, a
faggot of fweet Herbs, two Spice Cloves, one of Gar-
lick, and a little Bafil; when done, wipe the Fat clean
off, take the Skin off the Griftles, and ferve with Italian
Sauce, which you will find amongft the Sauces.
H 3 Pot trine
J02 The PROFESSED COOK*
Poitrine de Veau Frite.
Breaft of Veal Fried.
IT is prepared the fame way as the Griftles, leaving
the upper ikin ; when it is fried with Bread Crumbs,,
and ferved with Parfley, it is commonly called au Ba-
fitic ; but you may equally broil it, and ferve with a re-
lifting Sauce : See Sauces.
Poitr'me de Veav en Surprife.
Breafl of Veal Mafked, or Wonder, &c.
A /TAKE a good Forced-meat with Fillet of Veal,
Beef Suet, Bread, Milk, Chibol, and Muihrooms,
all finely chopped with four yolks of Eggs : The Breaft
firft brazed, make a circle round it with the Forced-
meat, and pour into the middle a good Ragout ftiort
Sauce ; cover it over with the Forced-meat, bathe it
with yolks of Eggs, fprinkle it with Bread Crumbs,
and bake it in the oven ; When done of a fine colour,
wipe the Fat out of the Difh, and ferve a good Sauce
upon it.
Obferve to trim either Breafts or Necks properly,
when it is neceffary to drefs them whole ; this the fize
of the Difhes will determine.
"DRAZ
Oreilles de Veau Farcies a la Quenelles,
Calves Ears Stuffed.
E the Ears white, and fluff them with the
Forced-meat of Quenelles; dip the Ears in thick
Batter, and fry them. (See Fowl Articles for this
Forced-meat, under the Term Quenelles de foularde.)
Poitrine de Veau Marinee.
Breaft of Veal Marinated.
£}UT the Breaft of Veal in pieces, boil it in Broth till
three parts done ; then marinate it about an hour
with two fpoonfuls of Vinegar, a little of its own Broth,
Pepper
The PROFESSED COOK. 103
Pepper and Salt, two cloves of Garlick, four of Spi-
ces, fliced Onions, Thyme and Laurel : drain it, and
fry it of a good colour, with Parfley.
Poitrine de Veau Farcie en Ragout.
Ragout of Breaft of Veal fluffed.
CTUFF a Breaft of Veal with good Forced-meat be-
tween the fkin and griftle ; faften it well, that the
Stuffing cannot fall out ; boil it in Broth, with a glafs
of white Wine, a faggot, Pepper and Salt : When
done, wipe it, and ferve upon it a good Ragout, made
of Sweet Breads, Mufhrooms, Palates, Coxcombs,
Truffles, or any other Ragout. You wilf find the way
to make them under the Articles for Ragouts.
Poitrine de Veau au Court Bouillon.
Breaft of Veal in its own Sauce.
"DlJT a whole Breaft of Veal into a Stew-pan of its
own length, with a little Broth, a good glafs of
white Wine, a faggot of fweet Herbs, a few Mufh-
rooms, Coriander Seeds tied in a Bag, fliced Roots,
Onions, Pepper and Salt : Sift and fkim the Sauce,
and ferve it upon the Meat.
Poitrine de Veau au Pontife.
Breaft of Veal Pontiff Sauce.
CTUFF it as the former, and lard it ; then tie it up in
Paper and roaft it : Serve with Sauce Pont if e : See
Sauces, Page 45.
Poitrine de Veau en Crepine.
Breaft of Veal in Cowl.
T>RAZE it till about half done ; then cut the fkin off
the griftly part, make fmall incifions with a knife,
wherein to ftick fome fliced Truffles, or Mufhrooms, or
both, with pickled Girkins, and Roots of other colours
H 4 ready
1 04 Tie PROFESSED COOK.
ready boiled ; intermix all properly, throw a little Salt
over, and wrap it up in Cowl and Paper ; finifh it by
roafting, then ftrip it, and ferve with what Sauce or
Ragout you think proper.
Poitrine de Veau a la Romaine.
Breaft of Veal Roman Fafhion.
1 T is half brazed and marinated whole, as the Griftles
are marinated ; then bathed with yolks of Eggs, and
Bread Crumbs, to fry or broil' of a good colour : ferve
it dry, or with a Sauce, or fried Parfley.
Cotekttes de Veau a la Maries.
Veal Cutlets Bride Fafhion.
a Neck of Veal into Cutlets ; when well fcalded
upon the fire, put them into a Stew-pan with half a
glafs 'of Oil, two Laurel Leaves, a flice of Ham, Pep-
per and Salt ; fimmer it about half an hour, then add
a glafs of white Wine, as much Cullis, and a few
chopped TrurEes; finifh on a flow fire; when done take
out the Cutlets, let them drain, take the Ham and Lau-
rel Leaves out of the Sauce, fkim it well, and add a
bit of Butter and Flour, with a little fcalded Chervil,
chopped fine; when ready, add a good Lemon fqueeze.
Cotekttes de Veau Grillees.
Veal Cutlets broiled.
the Cutlets pretty thick, and dip them in good
Oil with chopped Parfley, Shallots, Pepper and
Salt; make the Herbs flick to it, and add Bread
Crumbs if you pleafe ; broil flowly, and ferve them
with Cullis and Verjuice, or Lemon, or any clear Sauce
as you lhall think proper.
Cotekttes
PROFESSED COOK. 105
Cotekttes de Veau en Ragout.
Veal Cutlets Ragout.
'TpHEY are brazed, and ferved in the fame manner as
the Breaft, with the fame fort of Ragouts, or any
you fhall think proper : See the Ragout Articles.
Cotekttes de Veau en Papillotes.
Veal Cutlets in Paper.
r^HOP all forts of Sweet Herbs, Pepper and Salt;
mix thefe with a little Oil, cover the Cutlets with
it, wrap them in Paper, rubbed over with Butter; broil
flowly, and ferve with or without Sauce. You may
wrap them alfo in very thin flices of Lard, to nourifli
them in broiling.
Cotelettes de Veau Manners.
Veal Cutlets Marinated.
\7EAL Cutlets marinated are done as all former di-
rections for Marinate, or as the Breaft of Veal
marinated ; and ferved with any Sauce.
Cotelettes de Veau Compojees.
Veal Cutlets Compofed, or Shammed.
*"pAKE the remainder of a roafted Neck of Veal,
make a Forced-meat of it, with Bread Crumbs,
Suet or fcraped Lard, fweet Herbs, Mufhrooms, four
yolks of Eggs, Pepper and Salt; make this in the
form of Cutlets, leaving a cavity in the middle to put
in the remains, or a frefh made Ragout of Truffles,
Coxcombs, Sweet Breads, &c. Stick one Rib to each
prepared Cutlet; garnifh with Bread Crumbs, bathed
with Eggs ; put them in a deep Pan, and place them
in the Oven to take a good colour, or fry them : Serve
with a good relifhing or clear Sauce.
Cotekttes
io6 The PROFESSED COOK.
Cotekttes de Veau en Fricandeau.
Veal Cutlets Fricandeau, viz. Glazed.
AS this Difli is of fuch old practice, every body the
lead acquainted with Cookery, knows how to drefs
it, either with Cutlets or Fillet. It is done according to
all other directions, and may be ferved with Ragout or
ftewed Herbs ; Sorrel is the moft ufed, although En-
dive, Lettuces, and Sellery, are alfo very good.
Cotekttes de Veau aux Fines Herbes.
Veal Cutlets and Sweet Herbs.
all forts of fweet Herbs, Muihrooms, a little
Winter Savoy, Shallots, Pepper and Salt, a fpoon-
ful of Oil or Butter ; dip the Cutlets in this, and reduce
the Sauce to make it flick ; then bathe them with Eggs
and Bread Crumbs, and bake them in the Oven ; add a
glafs of white Wine, and a little Cullis to the Sauce,
Ikim it well, and ferve with the Cutlets. — This may
alfo be ftewed on afhes fire, with the fame feafoning,
adding a fpoonful or two of Cullis, if neceflary, and a
good Lemon fqueeze when ready to ferve.
Cotekttes de Veau aux petlts Pois.
Veal Cutlets and Green Peas.
'TTHESE are done after the fame Manner as the Griftles
or whole Breafl.
Cotekttes de Veau au Cruchon.
Veal Cutlets in Cruft.
£jUT your, Cutlets properly ; make a Marinate with
melted Lard or Sutter, M'lflirooms, Shallots, half
a clove of Garlick, Pepper and Salt, and fimmer the
Cutlets in this for about an Hour ; then wrap them in
Puff Pafte with all the feafoning, put them in a deep
Difh,
PROFESSED COOK. 107
clifli, bake them in the oven, and bafte with yolks of
Eggs ; make a hole in the middle, into which pour a
good clear Sauce when ready to ferve.
Cotekttes de Veau a la Peek.
Feal Cutlets a la Poele.
pRY the Cutlets till about half done in Oil, Butter,
or Lard, with all forts of fweet Herbs finely chop-
ped, Pepper and Salt ; then put them into a Stew-pan
with a few flices of Veal and Ham, and all their Sauce;
cover them with flices of Lard, and fimmer on a flow
fire; when almoft done, add a glafs of white Wine,
fift the Sauce, add fome good Cullis, reduce it pretty
thick, and ferve it upon the Cutlets.
* Poele fignifies a Frying-pan. This Difh is to be underftood as
done in a hurry, as moft fried Difhes are.
Cotekttes de Veau a I'ltalienne.
Veal Cutlets, Italian Sauce. See Breafl of Veal a
I'ltalienne.
Cotekttes de Veau en Crepine.
Veal Cutlets in Cowl. See as before.
Cotekttes de Veau Diverjijiees.
Veal Cutlets in different Manners.
jgRAZE Veal Cutlets with thin flices of Lard, flices
of Lemon peeled, a little Broth, a faggot of fweet
Herbs, two Cloves, one of Garlick, and a little Bafil :
when finiihed white and tender, ferve with what Sauce
you think proper. — You may do them with Parmefan
Cheefe or fmall Onions, or any thing elfe.
Carre de Veau GlaJJe, ou Pique, a la Eroche.
Neck of Veal Glazed, Larded, or Roafted.
JgONE a Neck of Veal three Parts of the Ribs ; if
you would glaze it fcald and ftew it as a Fricandeau;
if
PROFESSED COOK.
if you would have it roafled, do not fcald it, but lard it
and roaft it in Paper : Serve with what Sauce you
pleafe.
Carre de Veau a la Servante. *
Neck of Veal Stewed.
T ARD it with large Pieces, rolled in Pepper and Salt,
Shallots, and fine Spices, braze it with flices of
Lard, fliced Roots and Onions, a Laurel Leaf, and a
few Drops of Brandy ; fkim and lift the Sauce, and
ferve upon the meat.
* All dimes under this denomination are meant as common drefling;
La Servants, fignifies the Maid ; who is fuppofed not to be a pro/efTed
Cook ; the fame is to be underftood of thofe Difhes called au Cour:-
Bouillon, or Gros Sel, meaning plain dimes.
Carre de Veau a la Poivrade.
Neck of Veal and Sharp Sauce.
"A/TAKE a Marinate with Butter and Flour, which you
put on a fand fire with fliced Onions and Roots,
a Iktle Coriander Seed, one clove of Garlick, two of
Spices, Thyme, Laurel, Bafil, Pepper and Salt ; put
into it a larded Neck of Veal, and leave it therein about
two hours ; then roaft it, and ferve with a Sauce Poiv-
rade, as you will find in Sauce Articles.
Carre de Veau au Monarque.
Neck of Veal Monarch Fafhion.
the fillet of a Neck of Veal, and with it make
a good Forced-meat with Cows Udder, Lard or Suet,
Bread Crumbs foaked in Milk or Cream, Pepper and
Salt, chopped Pariley, Shallots, Mufhrooms, and four
yolks of Eggs : Boil the remainder of the Neck in the
common Pot half an hour ; then take it out and fill the
part from whence you cut the meat, with the Forced-
meat; upon this place flices of fat Liver, and Truffles;
cover it over with Forced-meat, bathe it with yolks of
Eggs, Bread Crumbs, and a little Butter; put it
awhile
*The PROFESSED COOK. 109
awhile in the oven, and ferve with it a Spanifli Sauce,
or any other you pleafe.
Carre de Veau en Crepine.
Neck of Veal in Cowl.
TT is done the fame as the Cutlets, with this difference
only, that it muft be done whole.
Carre de Veau en Surprife.
Neck of Veal Stuffed.
TT is brazed and done the fame as the breaft; the
meat cut out and fluffed with Forced-meat, fmifhed
in the oven, and ferved with a clear Sauce.
Cutffeau de Veau aux Epinards.
Leg or Knuckle of Veal and Spinage.,
T ARD a Leg of Veal with large Lardons, then let it
foak about twelve hours in a Marinate made after
this Manner : A bit of Butter and Flour, about a
quart of Milk, two Lemons iliced and peeled, fix
Spice Cloves, fix Shallot Cloves, three Laurel Leaves,
Thyme, Parfley, two cloves of Garlick, fix Onions,
Pepper and Salt ; warm the Marinate and put it into a
Pot, much of the bignefs of the Veal; wipe the Veal
dry before fpiting, wrap it in ilices of Lard, and
two or three iheets of paper; roafl it, and ferve with a
Sauce Poivrade, or a Cream Sauce, make with a bit
of Butter and Flour, a chopped Anchovy, two green
Shallots, brazed and chopped Parfley, grated Nutmeg,
Pepper and Salt ; and as much Cream as neceflary.
Cmffeau de Veau a la Doube.
Leg of Veal Dobed, or a la Mode.
TJSE eitner a whole Leg> or thc half of one, ^ lard it
thro' and thro' with large Lardons, polled in Salt
and Spices, as in a la mode Beef; put it in a i'an much
ot
1 1 o The PROFESSED COOK.
of its own bignefs, upon flices of Lard and Veal, fee
foned the fame as the Lardons, a good large faggot of
Parfley, Chibol, two cloves of Garlick, four of Spices,
and one Bay Leaf; cover, it over with ilices of Lard,
and let it fimmer on a flow fire about an hour ; add a
pint of white Wine, and continue flewing till it is tho-
roughly done ; then tnke it out of the braze, let it cool,
fkim and fift the liquid, and put it on the tire, with two
whole Eggs, (the fhells being pounded, or juft bruifed)
and a few flices of peeled Lemon ; clarify it, fift it
through a napkin, and pour it over the Veal, which you
may fervc whole, or cut in flices, and the jelly cut in
dice to garnilh the Difh.
Quartiei' de Veau9 au C'hevreulL
Leg of Veal Venifon Fafhion.
'TpHIS is done either larded or not ; prepare a Mari-
nate with Vinegar and Broth, Pepper and Salt,
Coriander, Cloves, Garlick, Shallots, Chibol, Parfley,
Onions, fliced Carrots, Thyme, Bay Leaves and Bazil r
Let it foak in this at leaft twelve hours, then roaft it,
wrapped in paper : ierve with a fharp, relifhing Sauce.
Quartler, on Cmjjeau de Veau au Caramel.
Quarter, or Leg of Veal Glazed.
| ARD all the lean part of a Leg of Veal, the Lar-
dons being feafoned with Pepper and Salt, a little
grated Nutmeg, chopped Parfley, Chibol, Mufhrooms,
and one clove of Garlick ; put it into a Brazing-pan
much of its own bignefs, with flices of Lard, fliced
Onions, Parfneps, Carrots, a faggot of Parfley, and
other brazing Herbs and Spices, one bottle of white
Wine, and about a quart of Broth ; braze flowly till it
is quite done ; reduce feme of the Braze (being lifted)
to a ftrong glaze, to rub the upper fide with, and ferve
a good relifhing Sauce under.
A Leg of Veal being brazed without Wine, as all
other Brazes, may be fcrved with any Sauce; and in that
cafe
The PROFESSED COOK. in
cafe it is called by the name of the Sauce ufed, as au
Confomme, aux Epinards, a I'AJpic, &fc. or with any fort of
, Ragout, which gives it the name equally as the Sauces.
Epaule de Veau.
Shoulder of Veal.
repetition
turel, &c. &c.
Grenadlns de Veau, aux Ancbols.
Small Fricandeaux, Anchovy Sauce.
ORENADINS differ only in fize from what are com-
monly called Fricandeaux, being cut fmaller, lard-
ed and brazed white or brown ; ferve them with a glafs
of white Wine and Cullis, mixed with their own Sauce,
add one or two pounded Anchovies, and lift it properly.
Or they may be ferved with Greens.
They are called Au Natxrel, when ferved with their
own Sauce; and take the name of whatever vegetable
they are ferved with, as aux Epinards, &V.
Rtjjblettes de Veau.
Veal Collops Broiled.
/^UT thin flices of Fillet of Veal, and put them fe-
parately into a Dilh or Stew-pan,, in Oil, or Butter
melted to Oil, Pepper and Salt, chopped Parfley, Chi-
bol, Mufhrooms, and a little fweet Bazil ; let them
foak in this about an hour, or more, then ilrew them
in Bread Crumbs, and broil ilowly, bailing often with
the remainder of the Marinate ; when done of a fine
brown colour, ferve them dry with a Lcmcn fqueezq
over them, or with a little Cullis Sauce.
1 1 z The PROFESSED COOK.
Pauplettes de Veau.
Veal Olives.
A/TAKE a good Forced-meat of Poultry, or any other
Meat ; cut thin flices of Fillet of Veal, and roll
the Forced-meat in it, to what bignefs you think pro-
per ; tie them well, and braze them flowly with a glais
of white Wine and Cullis, a faggot of fweet Herbs,
two Cloves, and a few Shallots ; when done, fkim and
fift the Sauce to ferve upon them.
If you would have them roafted, lard the Veal flices,
or cover them with thin flices of Lard.
You may alfo broil them, bathing them with Eggs
and Bread Crumbs, and ferve what Saue you think
proper.
You may make Olives of what forts of Meat you
pleafe, after the fame manner, for variety's fake ; and
ferve with different Sauces : when roafted like Haflets,
the French name is (en Hatereaux) viz. on imall
Skewers.
Brezolks de Veau.
Veal Brazed, a different Collop.
OUT thin ilices of Fillet of Veal, put two or three
flices of Ham in the bottom of your Stew-pan,
then a down of flices of Veal, Pepper and Salt, chop-
ped Parfley, Mufhrooms, Shallots, Truffles a fpoonful
of good Oil, Butter or Lard ; lay the fame three or
four times over, and cover it with flices of Lard; braze
ilowly: When clone, take the Lard and Ham out of
the Sauce, fkim and fift it ; add a little Cullis, a good
Lemon fqueeze, and ferve upon the Brezolles.
You may alfo let them marinate in the Sauce while
cold, for about an hour ; then put them into a Stew-
pan fingly, and boil or rather fry them on a fierce fire
to take colour on both fides ; take them out, and put a
little
'The PROFESSED COOK. 113
little Cullis and a glafs of white Wine into the fame
Stew-pan, and ferve hot upon the Brezolles.
Poupeton.
Meat Pudding.
(This name is taken from the form of the Pan.)
A/TAKE a Forced-meat with Veal, Suet, Bread, Milk
or Cream, Parfley, Shallots, Mulhrooms, yolks
of Eggs, Pepper and Salt ; garnifh the bottom of
your Stew-pan with ilices of Lard, (the pan to be
much of the fame bignefs of the quantity you pro-
pofe,} put three parts of your Forced-meat round, with
a hole in the middle, to put in it a Ragout of Pigeons,
or any other ; cover it with the remainder, and bake it
in the oven ; when done, turn it over gently, wipe off
the Fat, and cut a fmall hole to pour a good Sauce into
it, made of Cullis," Lemon Juice, &c. and cover the
hole again. -—'•The Ragout you put in it gives it the
name.
Marbree.
Marbled, Coloured, &c.
'T'AKE half a dozen of Pigs Ears, as many Calves
Ears and Feet boned, twelve Palates, (Beeves or
Calves ;) fcald all together for about half an Hour in
boiling Water, then braze with thin Broth, two pound
of Ham, a faggot of all forts of fweet Herbs, fix or
eight Shallots, four cloves of Garlick, three Laurel
Leaves, Thyme and Bafil, fix Cloves, half a Nutmeg,
Onions, Carrots, and Pariheps ; when done, let
them cool, and cut all in fmall pieces with the fleih
of two roafted fowls alfo minced, a handful of fweet
Almonds, as much Piftachio Nuts, and green Shallots;
mix altogether in a Stew-pan with a deal of chopped
Parfley, a bottle of white Wine, fomc melted Hogs-
lard, the Juice of four Lemons, and all forts of fine
Spices; boil all together until the Sauce is quite reduced,
I and
1 14 The PROFESSED COOK;
and let it cool again ; then take a Stew-pan the bignefs
you would have the Cake ; rub it all over with Butter,
and garniiri it with Wafers of different colours, cut and
difpofed according to fancy ; then fill it with the meat
well intermixed taking care that the Meat is ftill warm,
and put it in a cool place to fettle. When you want
to ufe it, only dip the Stew-pan into warm Water, to
turn it over into the Difh upon a Napkin ; you may al-
to garnifh it with flices of boiled Truffles, Pickles, or
any colour you pleafe.
Grenade.
A Grenado.
CCALD four large Craw-fifh and aColliflower ; garnifh
the bottom of your Stew-pan with flices of Lard;
lay the four Craw-fifh at the bottom flar-like, and be-
tween them fome of the Colliflower, Fillets of Ham,
roafted Fowl, and iliced Truffles; bathe them with
Eggs to make them ftick together, then put a good
Forced-meat round the Pan of a proper thicknefs, in-
terlarded with Fillets of Ham and Fowl; leave a hole
in the middle to put what Ragout you pleafe ; cover it
over with Forced-meat, baked in the oven, turn it
over gently, take off the flices of Lard, and wipe it
with a linen cloth ; ferve with Sauce Pontife.
Truffles are not abiblutely neceflary in this any more
than in many other Ditties ; they are very good in moft
made Difhes, but the price is to be confiderecl, more par-
ticularly in England.
Grenade en Doube.
Grenado Dobcd.
/^UT half a dozen Grenadins, viz. fmall Fricandeaus,
and being larded and glazed, as to ferve by them-
felvcs, cut the remainder of the Leg of Veal into large
dice, and lard them irregularly with large pieces ; cut!
n Fowl alfo into pieces, which boil with the laft Veal in
Broth, adding a pint of whitte Wine, a Knuckle of Veal,
a faggot.
¥he PROFESSED Cook. 115
a faggot of Parfley, Chibol, a clove, or two of Garlick,
three heads of Cloves, a Laurel Leaf, Sellery, Thymej
and fine Spices : When done, lay the Fricandeaus at
the bottom of your Stew-pan (which you muft always
proportion to the bignefs of the Dilh you propofe to
make) with thin flices of Lard under them, and bits
of Fowl between ; then lay in the bits of Veal, and
finifh in the fame manner ; fift the Broth, pour it
Over this preparation, and let it cool to a jelly : You
may add a Calf's Foot in the boiling to make the jelly
flronger. When you want to ufe it dip the Stew-pan
in warm Water, and turn it over gently.
Thefe Dimes will keep a long while, and, being fliced, may be
ufed either cold or warm : The jelly will ferve for Sauce either way;
of you may add a little Cullis when ferved hot, or jelly when cold.
Favorites.
Different Olives.
/^UT flices of Fillet of Veal round, of about the big-
nefs of the palm of your Hand, without the paring;
make Forced-meat with the remains of roafted Chickens,
Suet, Herbs, Eggs and Spices ; upon each flice put a
little of this Forced-meat and fat Livers fliced, Truffles
or Mufhrooms ; continue thefe to a middling heigh ty
the laft layer being Veal ; then roll them in Cowl, and
tie them ; put them into a Stew-pan, with fliced Ham
and Veal, Parfley, Shallots, two Cloves, one of Gar-
lick, Pepper and Salt, a little Broth, and a glafs of
white Wine; boil flowly; when done, take off' the
Cowl, wipe the Fat cleanly, fkim and fift the Sauce ;
add a little Cullis, Lemon Juice, and chopped Parfley.
Vemtlenne de Veau.
Broiled Veal, Venetian Fafhion ; Veal Stakes.
flices of Fillet of Veal, pretty thick and large;
marinate them about an hour in a little Oil, chop-
ped Parfley, Mulhrooms, Shallots, Laurel, Thyme,
I 2 Bafil
Ji 6 The PROFESSED COOK.
Bafil, Pepper and Salt ; make as much of the tyTari-
nate flick to them as you can, and flrew them with Bread
Crumbs ; broil flowly, bailing them with the remain-
der of the Marinate ; ferve with a fqueeze of Lemon
or a Seville Orange.
Venefienne au Jambon.
Broiled Ham, Venetian Fafhion.
r^UT thin flices of Fillet of Veal, and between two
place a ilice of Ham, dipt in Eggs, Parfley, Mufli-
rooms, Shallots, Truffles, and a little Pepper; roll
them in flices of Lard, and fimmer them gently with
a little Broth, and a glafs of white Wine ; when done,
take off the Bacon, fkim and lift the Sauce, and add a
little Cullis : You may ferve with a relifhing Sauce, or
what fort you pleafe.
Venetlenne a la Moele.
Venetian Veal with Marrow.
very thin flices of Veal, till you have as many
as will make a Difh ; bathe them round with whites
of Eggs to make them flick, dip them in Butter, fweet
Herbs chopped, and Bread Crumbs; boil flowly, and
ferve with a relifhing Sauce.
Venetlenne au Fin de Champagne.
Venetian Veal, with Champaign Wine.
large thin flices of Veal; between every two
flices put Butter, chopped Parfley, Shallots, Mufli-
rooms, Pepper and Salt ; braze them about an hour,
then add a glafs of white Wine ; finifh the brazing,
reduce the Sauce, and add a Lemon Squeeze when rea-
dy to ferve.
Frlcandeaux aux Legumes.
Fricandeau with Garden Greens.
AS every body is acquainted with this Dilh, I fhall
give no further direction, than has been done in
Veal Cutlets.
Nolx
PROFESSEDCOOK. II J
Noix * de Veau au Pontiff.
Knuckle of Veal, Pontife Sauce.
long pieces of Lard, and pickled Cucumbers;
lard the Fillet through and through with thefe, tie
it with packthread, and put it into a Stew-pan much
of its own bignefs, with a little Butter and a Lemon
Squeeze ; let it catch a little, then add Broth, a faggot
of fweet Herbs, one clove of Garlick, two of Spices,
and a Laurel Leaf; fmifh it, and reduce the Sauce, to
glaze it like a Fricandeau, and ferve with Sauce Pontife.
See the Sauce Articles.
* Noix de Veau, Filet, y Rouelle, mean much the fame thing ; the
firft being a pretty large Knuckle, the fecond a large Fillet, and the
third a fmall one, from the difference of cutting up the meat.
Noix de Veau a la Saint Cloud.
Knuckle of Veal Saint Cloud Fafhion.
'"pHIS is the Fillet of Veal fluffed and roafted, as
done in all families, only Mufhrooms and Truffles
are recommended in the Huffing, which are not com-
monly ufed, but may be of advantage, when they are
to be 'obtained.
Noix de Veau Glajfee.
Fillet of Veal Glazed.
"JpHIS is done in the fame manner as the Noix au POM-
life ; only that this is not larded, and is ferved
with Cullis Sauce and Lemon Juice.
Rouelle de Veau a la Daube.
Small Fillet of Veal ftewed.
long pieces of larding Bacon, and feafon them
with Pepper and Salt, fine Spices, chopped Par-
iley, and Shallots; lard the Fillet through and through
that the larding may cut with each flice, put it into a
Brazing-pan with a little Broth, a glafs of white Wine,
I fweet
1 1 8 The P R o F E s S' E D COOK."
fweet Herbs, two Cloves, Laurel, Thyme, a little
Coriander, and a elove of Garlick ; when done, reduce
the Sauce, fift it, let it cool to a jelly, and ferve cok
with the Veal whole, or fliced.
Rouelle de Veau a la * Cendre,
Small Fillet of Veal.
S is done in the fame manner as the former, onb
ferved hot with its own Sauce, or what additioi
you pleafe.
* Ala Cendre means on Afhes or flow fire, &c.
Andouillettes an Celeri.
Sham Saufages, with Sellery.
T)OIL half a dozen long {talks of Sellery, then prefs
the water out, and lay fome good Forced-meat
round them ; tie them up in thin flices of Veal, in the
form of Saufages; boil them in Broth, Herbs and Spa-
ces; ferve with what Sauce you pleafe.
Filets Mignons.
Darling Fillets.
'TPHESE are the Fillets running horizontally under
the Kidney of a Loin of Veal ; they muft be larded
and glazed ; and you may ferve them with ftewed
Greens, or what Sauce you pleafe.
Filet de Veau a la Conty.
Fillet of Veal Conty Fafhion.
/^UT out the whole Fillet of a Neck of Veal, flrip
it of all its (mews, and cut it "in feveral places to
put in Truffles, Sweet Bread, and fat Livers, all fliced;
fimmer it on the fire with a bit of Butter, chopped
Parfley, Shallots and Mufhrooms ; then braze it with a
few' flices of larding Bacon and Ham, with all the firft
Seafoning ; and in about an Hour add a glafs of white
Wine
The PROFESSED COOK. 119
Wine; when done, take out the Fillet, add two Spoon-
fuls of Cullis, boil a moment, fldm and fift the Sauce,
and ferve upon the Fillet with a little Pepper and Salt,
and a Lemon Squeeze.
<Timbak * a la Romaine.
flices of Veal very thin, put them into a Stew-
pan upon flices of Lard, and bathe them with
whites of Eggs to make them join together ; make a
good Forced-meat with the Parings, Bread Crumbs,
Cream, Udder, rafped Lard, Parfley, Shallots, Muih-
rooms, Pepper and Salt, and a couple of Eggs ; lay
fome of this Forced-meat upon the Veal, then a
gout of Pigeons, or any other ; and cover it over
gently, and take off the Lard : Serve with what Sauce
you pleafe.
* The timbale is a mould much in the fhape of a Kettle Drum, or
Turks Caps, ufed for Blanmange.
Veau a la Folette.
Veal without Art.
'"PHIS is flices of Veal marinated for about an hour
with a little Oil, and all forts of fweet Herbs ;
they are then rolled like Veal Olives, with all their fea-
foning, roafled, and ferve with a fharp Sauce.
Gateau de Mai.
A Spring Cake.
D OIL a pint of Cream, and a good quantity of Bread
Crumbs, reduce till it is quite thick, then add
pounded Udder, and Suet, with fine chopped Parfley,
Shallots, Taragon, Burnet, Chervil, Crelles, Pepper
and Salt, Nutmeg, and fix yolks of Eggs; lay little
parcels of this in a deep Diih, bathe it with yolks of
Eggs and Bread Crumbs, bake it in the Oven, and
ferve with a lharp Sauce, or ftewed Greens.
I 4 Paw
1 20 Ihe PROFESSED COOK.
Pain a la Flamonde.
A Flemifh Loaf.
a Cabbage in four, fcald it, and prefs out the
water ; then tie it, and braze it with about half a
pound of pickled Pork, half a dozen links of Sau-
iiiges, a faggot of Parfley, Shallots, one clove of Gar-
lick, two of Spices, and Broth; when done enough,
take out the foggot, and add two fpoonfuls of Cullis ;
reduce till the Sauce is quite wafted, and let it cool;
garnifh a Stew-pan round with Pafte, and put the Ra-
gout in it; cover it over with Pafte, and make what
defign you pleafe upon it ; bake it in the oven about an
Hour, then pour a good Sauce into it, and cover it up
as if whole.
Crepinettes de Godivcau.
'"pHE Godiveau is Forced-meat made of Veal, as it is
often prepared for Petit s Pates-, which when pre-
pared, you may roll in Cowl, and either broil, fry, or
bake in the oven : Dip them firft in Oil or Butter, with
Bread Crumbs or without: They are beft fried, and
ferved dry.
Gateau de Veau en Creplne.
Veal Cake in Cowl.
TV/TAKE a Forced-meat as the preceding, then cut a
Knuckle of Veal into fmall pieces like Dice ; add
a few Piftachio-Nuts, fwect Almonds, Pepper, Salt,
fine Spices, and three yolks of Eggs ; match your Stew-
pan to the bignefs you would have the Cake, garniih it
with flices of Lard upon the Cowl, then put in the Forced-
meat, Veal, &c. cover it over with the Cowl, and bake
it in the oven in a moderate heat. When done, let it
cool in the fame pan to ferve cold, upon a napkin,
or on flices.
Veau
The PROFESSED COOK. 121
Veau a la Vlllageoife.
Veal, Peafant Fafhion.
r* U T thin large flices of Veal, feafon them with
' Pepper, Salt, fine Spices, Parfley, and Shallots ;
cut alfo thin flices of Ham, dip them in Eggs, and
lay them upon the Veal, wrapping the Ham therein ;
and boil them with a glafs of white Wine, and as
much Broth. When done, fkim and lift the Sauce,
and ferve without adding any thing elfe to it.
Bagatelles de Veau.
Trifles of Veal.
(~]UT thin flices of Veal, feafon them with fine Spices,
chopped Truffles or Mumrooms, Pariley, Shallots,
and fine Oil ; roll them up like Saufages, with all the
feafoning in the infide ; tie them up, and fimmcr them
with a glafs of white Wine, and two fpoonfuls of
Cullis ; fift the Sauce to ferve upon them.
Filets de Coulls a la Bechamel.
Fillets of Cullis-Meat Bechamel-Sauce.
HP O make a Side-difh in a hurry, or inftead of a
fpoiled one, pare the brown off the Cullis-Meat,
and cut it in fmall fillets ; fimmer it a moment in Be-
chamel-Sauce, which you will find among the Sauce arti-
cles.— You mayalfo ferve it in different relimingSauces.
Du M 0 U 1 0 N.
Of MUTTON.
La Queue de Mouton de differentes Faxons.
Sheep's Rumps of different Fafhions.
gHEEP's Rumps boiled, or brazed tender, broiled
or not, make a very pretty Side-diih. You may
ferve with what Sauce you pleafe, fweet Herbs chop-
ped,
/
122 The PROFESSED COOK.
ped, and Cullis, Mufhrooms, and a pounded Anchovy,
glazed ; alfo with flewed Cabbages or other Greens. —
The different modes of dreffing Sheep's Rumps, are
as follow :
Queues de Mouton en * Canape.
Sheep's Rumps veiled.
'T1 H E Rumps being brazed very tender, cut pieces
of the Crumb of a Loaf to the length of the
Rumps, and fry them in Butter of a fine brown colour ;
put them in the Table-Difh with a little rafped Par-
mefan over them, and a little Cullis in the bottom ;
lay the Rumps upon the Bread clofe to each other ;
melt a little Butter, and mix fome Muftard with it, to
pour over the whole ; then ftrew it with Bread Crumbs,
and put it in the oven to take a good colour, or under
the cover of a brazing-pan. You may make a Gratin
at the bottom, either with a little Farce, or Bread
Crumbs and Cullis. When you are ready to ferve
pour out the Fat, add two or three fpoonfuls of good
rich Confommee, and mix a little more Muftard
therein.
* Canape fignifies a kind of Couch, or covered Bed.
Queues de Mouton.au Caramel.
Sheep's Rumps glazed.
^pHE Rumps brazed as ufual, make a flrong Glaze
with good Veal Gravy and Cullis ; rub the Rumps
over with it as a Fricandeau, and ferve with any fort
of flewed Greens.
Qnev.es de Mouton au Ris.
Sheep's Rumps with Rice.
T^yASH and fcald what quantity of Rice you think
proper, and boil it tender and thick in good fat
Broth; when done, put fome of it into the Table-
diih,
The PROFESSED COOK. 123
dilh, and place the brazed Rumps thereon, covering
them over with more Rice ; fmooth them over to keep
their fhape, and give them a good brown colour in an
oven, fufficiently hot to form a cruft upon the Rice.
When ready to ferve, add a proper quantity of good
Cullis in the bottom of the difh.
Queues de Mouton au Parmefan.
Sheep's Rumps with Parmefan Cheefe.
T)IP brazed Rumps in Yolks of Eggs, roll them in
Bread Crumbs, rafp Parmefan Cheefe over them,
fry them of a fine yellow colour, and ferve dry, with
fried Parfley. — They are alfo dreffed by mixing Par-
rriefan with melted Butter and Cullis ; pour fome of
this into the Table-dilh, place the Rumps thereon,
and then pour over the remainder ; ftrew them over
with Bread Crumbs, and then with rafped Parmefan ;
finifh them in the oven, or under a proper cover.
de Mouton a la Flamande.
Sheep's Rumps, Flemifh Fafhion.
CCALD the Rumps in boiling Water ; then boil
them in Broth for about an hour, adding a fcalded^^
Savoy cut in quarters, and five or fix large Onions ;
when three parts done, add as many bits of Saufages
as there are Rumps ; and when the whole is boiled
very tender, drain, and intermix it on the Table-dilh,
pouring over a good Sauce, made of Cullis, Butter,
Pepper and Salt, and a little Vinegar.
Queues de Mouton a la Mllanoife.
Sheep's Rumps and Savoys.
'"pHE name of this Dim is taken from the Cabbages
ufed therein, viz. Savoys, which in French are
called Choux de Milan. — The Cabbages are brazed, and
chopped like a Farce ; then itewed with Butter, Pep-
per
124 tfb* PROFESSED COOK.
per and Salt, a few bits of Pickled Pork, and a very
little Vinegar : The Rumps are ferved upon the Cab-
bage, and the Pickled Pork placed round the Dilh.
Queues en Terrlne et Ailerons au Coulis de Marons.
Tureen of Sheep's Rumps and Pinions, with Chefnuts.
'jPHE Rumps are mixed with the Pinions of Poultry
and Chefnuts, and ferved in a Tureen, made pretty
thick with Chefnut Cullis.
Queues de Mouton en Hochepot.
Sheep's Rumps in Hotchpot.
'jPHIS Difh is commonly pretty high feafoned, and
ferved in a tureen. It is drefled much like the
laft, only that Onions, Pickled Pork, and any kind of
Meat is added ; and the Rumps may be glazed like a
Fricaudeau, for the fake of variety.
Langues de Mouton.
Sheep's Tongues.
"DOIL them in Water with all forts of fweet Herbs ;
when they are almoft done peel them, and finifli
them in a good Braze : Serve with a relilhing Sauce.
— You may alfo cut them in two, and dip them in
Butter or Oil, with chopped Parfley, Shallots, Pepper,
nnd Salt, to broil or fry; and then ferve with Sauce
Ptqi'.ante. See the Sauce articles.
Lang'tes de Mouton a la Provenfale.
" i
Sheep's Tongues, Provence Faftiion.
pRY fliced Onions in Oil ; when half done add Flour,
chopped Parfley, Mufhrooms, a clove of Garlick,
Pepper and Salt, a glafs of white Wine, and two
fpoonfuls of Cullis ; let it boil till the Onions are done.
Split as many ready boiled Tongues as you pleafe,
fimmer
fbe PROFESSED COOK. 125
fimmer them a quarter of an hour in the Sauce, and
ferve all together ; garniih the difh with fried Bread.
Langues de Mouton Glacees.
Sheep's Tongues as Fricandeau.
T)OIL the Tongues to three parts; peel thenl, let
them cool, and then lard them ; finifti in a little
Broth, with a flice of Ham, fweet Herbs, and a few
fine Spices ; fkim the Sauce, reduce it to a Glaze, and
ferve with what Sauce you pleafe. You may alfo ufe
them without glazing, with a fpoonful of Cullis, and
Broth added to their own Sauce, and well fifted. —
This laft is called au NatureL
Langues de Mouton a la Roy ale.
Sheep's Tongues, Royal Faihio'n.
"DOIL them as before ; then lard them through and
through, and marinate about an hour in three or
four fpoonfuls of Oil, Pepper and Salt, chopped Par-
fley, Shallots, Truffles or Mufhrooms ; finifh them
with all this Seafoning, between flices of Lard, and
add a glafs of white Wine ; when done fkim the
Sauce, add a little Cullis to give it confiftence, and
ferve it upon the Tongues.
Langues de Mouton aux Onions en Crepine.
Sheep's Tongues with Onions in Cowl.
p R Y fliced Onions in Butter ; when done add two
pounded Anchovies, two Shallots, a little Fennel
finely chopped, Parfley, Pepper and Salt, and two
Yolks of raw Eggs ; put ready boiled Tongues into a
bit of Cowl, and the former preparation round it,
which you will roll in the Cowl ; bathe with Eggs and
Bread Crumbs, give them colour in the oven, and
ferve with what Sauce you pleafe. — You may allo
drefs them au Gratin, cutting them into thin flices,
placing
126 'The PROFESSED COOK.
placing a little Forced-meat between, and bailing
now and then with Cullis.
Langues de Mouton en Papillottes.
Sheep's Tongues in Paper.
/^"UT brazed Tongues into two pieces, and put round
them a Forced-meat made of Fowls Livers, or any
forts of Poultry, with Yolks of hard Eggs, fweet
Herbs, a little Suet or Beef Marrow, Pepper and Salt, ,
and a few fine Spices, pounded together ; roll them up
in Paper, firft rubbed with Oil or Butter ; either broil
or bake them flowly, and ferve dry or with a Sauce.
Langues de Mouton au Parmefan.
Sheep'-s Tongues and Parmefan Cheefe.
pUT a little Cullis Sauce and Butter into the difh you
intend to ferve, and upon this rafped Cheefe ; fplk
brazed Tongues in two, and lay them upon it, then a
little more Cullis and Cheefe ; put it in the oven, or
colour it with a falamander ; ferve with fhort Sauce.
Langues de Mouton au Four.
Sheep's Tongues in the Oven.
fome Parfley, Shallots, Thyme and Laurel,
Pepper and Salt, mix all together with a good
bit of Butter ; put half of it on the Table-difh, with
fplit Tongues thereon, two or three fpponfuls of good
Cullis, and the remainder of the Butter ; fprinkle-
Bread Crumbs over, and finilh in the oven.
Langues de Mouton en Surprife.
Sheep's Tongues mafked or ihammed.
T> O I L Sheep's Tongues in Water till three parts-
done ; peel them, and lard them through and
through ; then finifh in a flight Braze, made of Broth,
a glafs of white Wine, a faggot of fweet Herbs, two
Cloves,
PROFESSED COOK. 127
Cloves, and a few Shallots ; when done let them cool,
and wrap them up in Forced-meat, either (Godiveau)
or of Poultry, and a Cowl over both ; then dip them
in Eggs, and fprinkle them with Bread Crumbs ; put
them into your dim, and bake in the oven : When
done, wipe the fat off very clean, and ferve with Acid
Sauce. You may alfo wrap them in thin flices of Veal,
under the Cowl, and limmer them about an hour with
a little Broth, and a glafs of white Wine : When
done, fift the Sauce, add a little Cullis, and a Lemon
Squeeze, and ferve upon the Tongues. — This laft is
called a la Braife.
Langues de Mouton a la Lia'ifon.
Sheep's Tongues Ragout, or with thick Sauce.
ID O I L Tongues in Water ; when well peeled cut
them in two without feparating them quite ; feafon
them with Pepper and Salt, a little Oil or Butter, and
broil them on both fides : Make a Sauce after this
manner ; a little Butter, with chopped Mulhrooms,
Shallots, two Cloves, and a faggot of Parfley ; fimmer
this fome time, then add a little Broth, half a glafs of
white Wine, Pepper and Salt, and a little Flour ; re-
duce the Sauce, take out the faggot, and add three
Yolks of Eggs with Broth to make the Liaifon : Serve
it upon the Tongues with a Lemon Squeeze.
Langues de Mouton a la Dauphine.
Sheep's Tongues, Dauphin Fafhion.
"DRAZE the Tongues till quite tender, cut them into
very thin flices, and make a Forced-meat with
Truffles or Mufhrooms, fat Livers, Beef Marrow,
Pepper and Salt, chopped Parfley, and Shallots, mixed
with three Yolks of Eggs ; cut pretty large pieces of
Veal, and intermix this Foced-meat with flices of
Tongue ; roll them up in Cowl like a thick fhort
Saufage, which dip in Eggs, and then fprinkle Bread
Crumbs
ia8 The PROFESSED COOK.
Crumbs all over ; fry or broil of a fine colour ; ferve
cither dry, with fried Pafley, or with Sauce.
Langues de Morton a la Bourgeoife.
Sheep's Tongues, plain Family Fafhion.
T>OIL them in Water, then peel and fplit them in
two; marinate awhile in melted Butter, Pepper,
Salt, and chopped Shallots %, broil flowly with Bread
Crumbs, and ferve with a Sauce made of a fpoonful
of Verjuice or Vinegar, a bit of Butter, two fpoonfuls
of Broth, a little Flour and Nutmeg, and two chopped
Shallots ; reduce the Sauce to a good confidence, and
ferve under the Tongues.
Langues de Mouton en Tourte.
Sheep's Tongues Pie.
TV/TAKE a good Puff-pafte, and lay in the bottom of
the difh fome good Forced-meat, made of roafted
Poultry, Suet or rafped Lard, chopped Parfley, Muih-
rooms, Pepper and Salt, and a few fine Spices ; upon
this place the Tongues cut in two ; over them, a good
flice of Ham, a little Butter, and a few flices of lard-
ing Bacon ; finifli the Pie and bake it : When done,
take out the Lard and Ham, fkim the fat off very
clean, and add what Sauce you pleafe.
Canekns * de Langues de Mouton.
Sheep's Tongues fried in Pafte.
£UT Sheeps Tongues in quarters length-ways, the
Tongues being firft brazed; put round them a
little Forced-meat well feafoned, then roll them up in
Pafte very thin, and fry as you do Rijfolles ; ferve them
dry. They are alfo ferved au Gratia, following the
fame direction as for other kinds of meat.
* Condon is a diminutive of Canoa, viz. a large Gun ; this, and
all dire&ions under this denomination, are prepared after this manner.
Canons and Canelons (in the fenfe of Cooker)) are to each other, as
Crefiae and Crepinette.
Pids
*The PROFESSED COOK. 129
Pieds de Mouton de Differentes Faxons.
Sheep's Trotters of different Faftiions,
ID O I L them in Water until you can take out the
great Bones ; fplit them to clean properly, and
boil them again till they are very tender ; drefs them
in what manner you pleafe, either as a Fricaflee of
Chicken, or with a Cullis Sauce ; taking care to make
the Sauce reliihing.
Pleds de Mouton a la Belle-vv.c.
Sheep's Trotters, with Sauce a la Belle-vue.
*"p H E Trotters brazed very tender with Scraps .of
Veal, a few bits of Ham, Lard, Spices, and two
or three flices of Lemon ; take the Leg Bone out, and
O '
in the room of it, flick a bit of fried Bread cut pro-
portionably ; ferve with the abovementioned Sauce,
which you will find in the Sauce Articles.
Pleds de Mouton en Canon.
Sheep's Trotters fried in Pafte.
*TpHE Trotters firll boiled in Water, and finifhed in
a good tafted Braze, muft be boned without cut-
ting; then roll them in good Forced-meat, and dip
them in thick Batter made of Flour, Oil, white Wine,
Pepper and Salt; fry them of a good colour, and
ferve with fried Parfley.
Pleds de Mouton a la Sainte Menehoult.
Sheep's Trotters fried or broiled.
boiled enough to take out the great Bones,
put in their place a Godiveau Forced-meat ; finifh
them in a good Braze, or in a Sainte Menehoult made
with a little Milk, a bit of Butter and Flour, and all
forts of fweet Herbs chopped fine ; roll them in Bread
Crumbs; broil and ferve them with a clear fliarp Sauce,
K when
130 The PROFESSED COOK.
when brazed very white and tender. You may ferve
them with Sauce a la Re'me, or any other Sauce, when
brazed tender. The Sauce gives the name, as aux
Onions, au Parmefan, au Graf in, &c. &c.
Pieds de Mouton a I* Afpic.
Sheep's Trotters in Afpic.
ASPIC means a fharp Sauce or Jelly, wherein is
commonly ufed Elder or Taragon Vinegar, with
chopped Parfley, or Taragon Leaves, Oil, Pepper and
Salt, Muflard, and Lemon.' Any forts of cold Meat,
Poultry, or Game, may be ferved in Afpic, either
hot or cold.
Pieds de Mouton a la Ravigotte.
Sheep's Trotters a la Ravigotte.
They are ferved with the Sauce fo called.
I mall pafs over any further directions upon the dif-
ferent ways of dreflmg Trotters, and Ears alfo, as very
needlefs. Kidnies may be drefTed as Beef's, allowing
for tcndernefs. Sheeps Rumps are alfo dretfed in all
the different ways of Calves Tails, either with Garden
Greens or Sauces, Rice or Roots ; in Tureen, with
Pinions of Poultry, or other Meat, as in Hotchpot.
Carre de Mouton au Reverend.
Neck of Mutton, the Clergyman's Diftu
T ARD the Fillet of a Neck of Mutton through and
through with Ham and a few Anchovies, firft roll-
ed in chopped Parfley, Shallots, Thyme, Laurel, Pep-
per and Salt ; then braze them flowly in Broth, with
a few flices of Lard, and a glafs of white Wine ;
when done, fkim and fift the Sauce, and add a little
Cullis to give it a- proper body, and a Lemon Squeeze.
Carn
PROFESSED COOK. 131
Cam de Mouton en Fricandeau.
Neck of Mutton Fricandeau.
TT is done in the fame manner as the Neck of Veal,
being larded, brazed, and glazed ; and ferved with
Greens or Sauce.
As I have tranflated an ample Collection of Receipts
for dreffing a Neck of Veal, I fhall avoid repetition
with regard to Necks of Mutton, as they may be done
the fame way in every refpecl:, allowing for the dif-
ference of meat. The names in the original are at
follow :
Carre de Mouton Sans Fapns, Neck of Mutton,
drefled plain.
Carre de Mouton en Crepine, Neck of Mutton in Cowl.
Carre de Mouton a I'Ecbalottes, Neck of Mutton,
with fweet Herbs.
Carre de Mouton au Jambon.
Neck of Mutton with Ham.
IS is brazed, and the few flices of Ham which
are ufed in the Braze, are cut into dice, mixed
with the Sauce, being well fkimmed and fifted, and
ferved with the Neck. Note that your Braze is appro-
priated in the feafoning for Sauce.
Carre de Mouton a la Mode, Neck of Mutton as Beef
a la Mode.
Carre de Mouton a la Jardiniere, ou a la Capucine*
So called from the Greens, or the Simplicity of dreffing.
IS is fried Mutton Chops, eaten with Garden
Greens. ,
Cotelettes de Mouton Sans Malice.
Mutton Stakes without Art, a plain Way.
K 2 Arlrot
j 33 The PROFESSED COOK,
Aricot de Mouton av.x Racmes.
Harricot of Mutton with Roots.
'TpHIS is the Harricot of Mutton known to every body;
it is ferved with Greens and Roots.
Cotelettes de Mouton de plujleurs Fafqns.
Mutton Stakes, different Ways ; See Veal Cutlets.
Cotclettes de Mouton au Fenouil.
Mutton Stakes with Fennel.
HpHESE are done ilowly in Broth, with Pepper and
Salt, and all forts of fweet Herbs, adding Fennel
thereto.
Cotelettes de fyfoutou a la Cendre.
Mutton Stakes Mafqueraded, or like a Hedge-Hog.
"DRAZE the Stakes in a well-feafoned Braze; when
about half done, put in different forts of Roots,
cut as for Lardons ; and when quite done, take all out,
and make fmall holes in the Stakes, to lard them with
the Roots, which muft fhow pretty long on either fide :
Serve with a good Cullis Sauce, and relilhing Herbs
ehorvped.
Cotelettes de Mouton a I* Amourwx.
Lover's Stakes..
T ARD the Stakes, and give them a fry in. $utt<?rtJ
with Parfley, and a branch of Winter Savory ; then ]
put them into a Stew-pan with fmall bits of Ham,
fjiced Onions, Carrots and Parlneps, which you firfjj!
give a fry in Oil or Butter; add a glafs of Wine,, $
little Cullis, and fkim the Sauce: Serve with all tljp
Roots and Ham.
Cotekttes de Mouton en Crepine.
Mutton Stakes in Cowl. See Veal.
Cotelettes
tfbe PROFESSED COOK. 133
Cotelettes de Mouton en Crepine d'une autre Fafon.
Mutton Stakes, another Way.
'"THIS is in the fame manner as the Sham Veal Cut-
lets : See Veal Cutlets en Surprife.
Cotelettes de Mouton en Surtout.
Mutton Stakes Mafked ; in a Frock, Difguifed.
r^UT Stakes in the common way, and fimmer them
with a little Broth till three parts done with a fag-
got of fweet Hetbs ; reduce the Sauce till no more re-
mains than what will bathe the Stakes ; garnifh them
with Forced-meat round, made of Fillet of Veal, Suet,
chopped Pariley, Shallots, Pepper and Salt, Bread
Crumbs and Cream, pounded all together, and three
yolks of Eggs ; bathe them with Eggs and Bread
Crumbs, and bake them in the oven : Serve with Con-
fumee Sauce, or Veal Gravy, or Acid Sauce in a boat.
Cotelettes de Mouton a la Chartreufe.
From an Order of Friars, called Chartreux.
T>RAZE Mutton Stakes with flices of Lard, Ham,
Broth, and a faggot of fweet Herbs, half a clove of
Garlick, two Cloves, half a Laurel Leaf, a little
Thyme, two fliced Carrots and Turnips, Pepper and
Salt ; when done, cut the Turnips and Carrots into
what form you pleafe ; then make a fort of Porridge
with Spinach, which you fcald, and fimmer a moment
in Butter, and then pound and fift, adding the white
of an Egg to mix with it: take a difh the bignefs of
ithat you intend to fend to Table, and garnifh the bot-
i torn with the fame flices of Lard; fix the Stakes, intcr-
' minted with the Roots and Spinach Porridge, and fo
keep it warm ; when ready, turn it over gently upon
:the difli, take off the Bacon, and ferve with a good
fConfumee Sauce.
K - Cotdcitcs
J
134 ffe PROFESSED COOK.
Cotelettes de Mouton Frifes.
Mutton Stakes Fried.
"DOIL Mutton Stakes in Broth, with a faggot of fweet
Herbs ; when done fift the Broth, and reduce it to
a glaze, with which you bathe the Stakes on both fides
when cold ; then bathe them with yolks of Eggs and
Bread Crumbs; fry them a moment fharply to give
them a good colour, and ferve with fried Parfley. —
If you would have them with a Farce (Forced-meat)
make it the fame as the former, and garnifli the Stakes
with it before frying.
Cotelettes de Mouton a la Filleroy.
Mutton Stakes a la Villeroy.
'"pHESE are dewed with a great deal of Onions; I
don't think them worthy of further notice, any
more than the Cotelettes a la Gafcogne, which are brazed
with Oil and Garlick in abundance, as are all the difhes
under the fame denomination.
Cotelettes de Mouton a la Servant e.
A la Servante means in a common plain Way.
Cotelettes de Mouton a VAlkmande.
Mutton Stakes German Fafhion.
^TPHESE deferve no more notice than many others, as
Oil, Garlick, and a deal of Spices make the
"whole.
Cotelettes de Mouton a la Dauphine.
Mutton Stakes, a la Dauphine.
/^UT the Stakes pretty thick, and lard them with
half Ham, and half Bacon ; braze them with a lit-
tle Broth, thin flices of Veal, and fweet Herbs ; fift
the Sauce, and ferve upon it.
'The PROFESSED COOK. 135
Brefolles de Mouton.
Mutton Collops.
*TpHIS is the Collop frequently well drefied in Inns in
England, only more common with Veal, but will
do equally well with the Fillet of a Neck of Mutton;
it fhould not boil in the laft preparation, as it will make
the meat hard. Boiling has alfo the fame effedt upon
hafhed Mutton or Beef; therefore only warm (lowly.
Brefolles de Motiton a la (Poele.)
Mutton Collops fried.
npAKE a long kept Leg of Mutton, cut the lean free
from any fat, and cut the pieces about the bigneis
of half an Egg ; flatten them with the Cleaver, and
iimmer them a little while in Hog's Lard, chopped
Parfley, Shallots, Mufhrooms, Pepper and Salt ; then
put them into a Stew-pan, with a few ilices of Veal,
a (lice of Ham, and all their feafoning; cover them
over with ilices of Lard, iimmer them about an hour,
and add half a glafs of white Wine, and a little Broth;
when done, take the Mutton out to drain, add a little
Cullis to the Sauce, and fkim and lift it, to ferve upon
the Brefolles.
Brefolles de Mouton a la Perigord.
Mutton Collops Perigord Way.
^THESE are much like the former, only that they are
cut very thin, and marinated fome time in Oil,
fweet Herbs, &c. &c. they are then brazed in their
feafoning, adding chopped Truffles and a glafs of white,
Wine ; or ferved with a Ragout of Truffles.
Brefolles de Monton aux Concombres.
Mutton Collops with flewed Cucumbers.
*T*HESE are prepared as the former, cut very thin
and fmall, brazed very tender, and mixed with
ftewed Cucumbers, marinated fome time in Vinegar be-
K 4 fore
136 7&? PROFESSED COOK.
fore flawing. — It is needlefs to ufe frefh meat for all
thofe Collops, as part of a neck or a leg roafled will
anfwer the fame, and will be tenderer, if care is taken
to warm them flowly, and not to fuffer them to boil.
Mouton a la Bechamel aux Onions.
Mutton Bechamel, with Onions.
CLICE three or four Onions, and fry them flowly in
Butter, not to brown them ; add fome Broth and a
little Flour ; when almoft done, add two or three
fpoonfuls of Cream, Pepper and Salt; let it boil to a
good body, then put in Fillets of roafled Mutton, to
•warm without boiling : you may add fcalded chopped
Parfley, and a Lemon Squeeze.
Pain de Mouton au Gratia.
Mutton Rolls in Gratin.
CUJ
thin flices of Leg or Neck of Mutton, about
the breadth of a crown piece, put them into a
dilh feparately, and flrew them with chopped Parfley,
Shallots, Chibol, Mufhrooms, Pepper and Salt, a lit-
tle Nutmeg, and a little Oil, or Butter melted to Oil ;
let them foak about an hourj: Have a good Farce made
of Poultry or Veal ; put fome of it, about the bignefs
of a wall-nut between two pieces of Mutton, join them
together, then braze them in a Stew-pan, well covered,
to keep the fleam in ; when about half done, add a
glafs of white Wine ; take out the Crumbs of as many
fmall Rolls as you have parcels of Mutton, which put
into the crufls ; put a little Farce in the table dim, made
of Poultry Livers, fcraped Lard, Pepper and Salt,
mixed with yolks of Eggs; lay the Rolls upon this, and
keep the difh on a flow fire, to form the Gratin at the
bottom; laflly, bafle the rolls round with fome good
Cullis, and'ferve with a good clear Sauce, and a Lemon
Squeeze,
Fileti
<fbe PROFESSED COOK. 137
Filets de Mouton Marines.
Filets of Mutton Marinated.
T ARD a Neck of Mutton, and marinate it about two
' hours in a little Vinegar, Water, Pepper and Salt,
fliced Onions, Shallots, Thyme, Laurel, and two
Cloves ; then drain it, and roaft it : .Serve with reliih-
ing Sauce.
Filets de Mouton a la Coquette.
Fillets of Mutton a la Coquette,
pieces of the Fillet of a Neck of Mutton, the
bignefs of a finger, and lard them through and
through with Ham and Lard; boil them in Broth, and
a faggot of fweet Herbs; when done, fift the Sauce,
reduce it to a glaze, with which you garnifh the Fillets ;
have fome good Forced-meat made of Poultry, well
feafoned, and mixed with Yolks of Eggs ; put fome
of this all round the Fillets, then tie them up in a flice
of Lard each ; bathe with Eggs and( Bread Crumbs,
and put them in the oven to take -a good colour : Serve
with what fauce you think proper.
Filets de Mouton Glaffes aux Concombres.
Fillets of Mutton Glazed, with Cucumbers.
'"PHIS is done the fame as Veal Fricandeaux, larded,
brazed, and glazed; ferve upon dewed Cucumbers,
or with any kind of ftewed Greens.
Filets de Mouton en Canellon.
Fillets of Mutton in Pafte or without, (See Veal ditto)
the Fillet of a Neck of Mutton in two, make
a hole in the middle of each piece, with a lard-
ing-pin ; fluff them with rafped Lard, mixed with
chopped Shallots, Parfley, Mufhrooins, Pepper and
Salt; marinate them in a little Oil, and roaft them:
Serve with what Sauce you pleafe,
Fricandeau
'138 3%e PROFESSED COOK.
Fricandeau de Mouton.
Mutton Fricandeau.
^PHE only difference from the former is, that this is
done with the Leg, in the fame manner as a Fillet
of Veal is drefled ; being larded and brazed, to ferve
with any kind of flewed Greens.
Hdchis de Mouton de plujleurs Faxons.
Haftied Mutton different Ways.
'"PHE common, plain method is, to melt a proper
quantify of Butter and Flour in a Stew-pan, ftirring
it continually 'till it takes a good brown colour ; then
add a couple of large Onions diced, fimmer flowly
till they are almoft done, and add fome Broth, Pepper
and Salt; reduce it to a pretty thick confiftence, then
put in the minced-meat of a roafted Leg or Neck of
Mutton, and fimmer it juft long enough to warm with-
out boiling.
If you would have it with Cullis, put fome in a
Stew-pan, with a few chopped Shallots, fome Broth,
Pepper and Salt, and finifh it as the firft ; always tak-
ing particular care the meat is very free from fmews
and fkins; garnifh the difh with fried Bread.
. If you chufe it richer, put a flice of Ham into a
Stew-pan, and foak it on a flow fire fome time ; then
add fome chopped Shallots, Chibol, Parfley, Mufh-
rooms, and a proper quantity of good Broth and Cullis;
reduce the Sauce to a proper confiftence ; take out the
Ham, and put in the Meat, being finely minced; warm
together, without boiling, and ferve poached Eggs
upon the Meat, with fried Bread round the difh.
Cafcalopes de Moutnn an lrm de Champagne.
Mutton Collops and white Wine.
*J*HESE are cut the fame as all Collops ; brazed with
a few flices of Veal, Ham, and feafoning ; adding
a glafs of white Wine to the Sauce.
Mutton
The PROFESSED COOK. 139
Mutton Olives are alfo made after the fame manner
as Veal, brazed or roafted upon fkewers, and then they
are called, en Hatereaux.
Rouelks de Mouton aux Onions.
Mutton Stakes with Onions.
/^UT a Leg of Mutton in large flakes, pretty thick;
dice feveral Onions, and garnim the Stew-pan with
flices of Lard, upon this the Onions, then the Meat,
with Pepper and Salt; and continue in the fame manner
till you have done; cover the pan very dole, and let it
Hew (lowly, as you would a hi Mode Beef: When done,
fkim the Sauce, and add a little Cullis.
Poitrine de Mouton de plujleurs Faxons.
Breafl of Mutton different Ways.
T)REAST of Mutton cut in pieces, and brazed, may
be ufed with all forts of Roots or Greens, as Hoch-
pot ; or boiled whole, then broiled with fweet Herbs,
and Seafoning, and ferved with a fharp Sauce.
Epaule de Mouton a la Parme.
Shoulder of Mutton, Parma Fafhion.
"DRAZE a Shoulder of Mutton, and boil fome Rice
in good fat Broth ; when very tender, lay fome of
the Rice in the bottom of the difh, pretty thick, then
the Shoulder upon it ; mix fome dried Currants with
the remaining Rice, cover the Shoulder over with it,
and then with rafped Parmefan Cheefe ; put it half an
hour in the oven to take Colour, and ferve with a good
clear Sauce.
Epaule de Mouton au Four.
Shoulder of Mutton baked in the Oven.
T ARD a Shoulder of Mutton, feafoned with Pepper
and Salt, and fweet Herbs; put it into a pan of its own
bignefs, with two fliced Onions, two Cloves, Thyme,
Laurel,
140 Vbe PROFtfeSED C o <) K.
Laurel, a little Bafil, and two fpoonfuls of Water or
Broth; when done in the oven, fift the Sauce, and
ferve with the Shoulder.
Epauk de Mouton a la Sainte Meneloov.lt. .
Shoulder of Mutton broiled.
T ARD a Shoulder of Mutton, and braze it tender
with a good Seafoning; take it out when done,
ftrew Bread Crumbs over it with chopped fweet Herbs,
bafting it while it broils with a little of the Braze Sauce :
Serve with Cullis and Verjuice, or Vinegar.
Sauciffbns tfEpauk de Mouton.
Saufages, or Colour'd Shoulder of Mutton.
'T'AKE up^ the {kin, and bone the meat, which you
mince fmall with pickled Pork, Ham, and a frefh
Tongue, mixed all together and feafoned with fine Spi-
ces ; roll it in the fkin, and trufs it into a Bullock's
Gut, or tie it with a roller : Boil for about half art hour,
half a handful of Salt, three pints of Water, an ounce
of Saltpetre, two cloves of Garlick, four of Spices,
half a dozen Shallots, Thyme, Laurel, a Sprig of Fen-
nel, and half a handful of Juniper Berries ; fift it, and
add a glafs of Brandy; let the Meat foak in this two
days; take care to boil it in this Marinate about a quar-
ter of an hour, morning and evening ; then boil it in a
Pan much of its bigneis, in Broth and white Wine,
Roots and Onions; when done, let it cool in the fame
Pan : Serve cold upon a Napkin, or fliced.
Epaule de Mouton a la Bonne Femme.
Shoulder of Mutton the good Houfe-wife's Fafhion.
1) OAST a Shoulder of Mutton till half done; mince
the under part without cutting the fkin ; put the
minced-meat in a Stew-pan, with a little Broth or Cul-
lis, chopped Parfley, Shallots, Mufhrooms, Pepper
and Salt ; bathe the fkin with Butter or Lard, and Bread
Crumbs ;
The PROFESSED COOK. 141
Crumbs ; broil it, or colour it in the oven: Serve
upon the hafhed "meat, and the blade bone, the latter
being well broiled.
Epa-ule de Mouton en 'Timbale.
See Timbale a la Romaine.
'TpHIS is prepared with Forced-meat like that in
Veal Articles; only ufing the fkin of the Shoulder
of Mutton to wrap it in ; in which it muft be well tied,
and properly brazed.
Epaule de Moulon au Sang.
Shoulder of Mutton with Blood.
'TPAKE a tender Shoulder of Mutton, make an Inci-
fion between flefh and fkin, into which you fluff
Pork Blood with fome of the Flee, prepared as you do
for Black Puddings; adding a little chopped Parfley,
Shallots, Pepper and Salt ; few it up, and roafl it, co-
vered over with flices of Lard and wrapt in Paper :
Serve with Sauce au Pore Frals.
Selle de Mouton a la Samte Menehoult.
Saddle or Loin of Mutton broiled.
yT is done the fame way as the Shoulder ; and it may
equally be ufed like the Neck, for Stakes or Har-
ricot.
Selle de Mouton en Canape.
Saddle of Mutton Matted.
'"TAKE up the Skin of a Saddle of Mutton, fcarify
the Meat, and in it flick fliced fat Livers, Truffles,
frefh Pork, flices of Onions, and Anchovies ; cover
this all over with a good Forced-meat, made of rafped
Lard, Suet or Marrow, Nutmeg, fweet Herbs, Mufli-
rooms, Spices, and three Yolks of Eggs, all pounded
together ; cover it over with the fkin well fattened,
braze it (the fkin undermoft) with Broth, and a faggot
of fweet Herbs ; when done, reduce the Sauce to a
Caramel,
142 Tie PROFESSED COOK.
Caramel, glaze all the upper fide of the meatwith it, and
ferve with Sauce Efpagnole, or what you think proper.
Rot de Elf de Mouton.
TX7HAT the French call Rot de Elf de Mouton, is the
VV two hind Quarters cut off together at the firft Rib,
the ends of the Legs being truffed in each other. It is
a large dilh, which may be plain roafted, larded or
brazed, and ferved with any Sauce; or with ftewed
Greens or Roots, &c. &c.
Rot de Elf Glaffe.
The fame, glazed.
Rot de Elf a la Garone.
The fame, a la Garone.
HpHIS is is done with a Stuffing, wherein they put a
good deal of Garlick ; others call it Gigot a I'Ail,
viz. with Garlick.
Gigot de Mouton au Chou-Fleur.
Leg of Mutton and Colliflower.
Gigot de Mouton au Vln de Champagne.
Leg of Mutton with white Wine.
COME of the Meat is cut off to mix as Forced-meat,
and fluffed into it again ; it is then brazed as all
other pieces, adding a glafs of white Wine to the Sauce.
Gigot de Mouton en Filets Farcis*
Leg of Mutton fluffed.
'TPHIS is done much after the fame manner as the
former, only that it is boned all to the end, and the
meat made into Forced-meat ; it is then tied up in the
Ikin, and roafted, or brazed : Serve with any Sauce.
Grenadine
PROFESSED COOK. 143
Grenadins de Mouton.
Small Fricandeau of Mutton.
'T'HEY are larded and brazed the fame as the Veal,
and ferved upon (tewed Greens, or with Sauce.
Gigot de Mouton a la Mode.
Leg of Mutton a la Mode.
T ARD a Leg of Mutton through and through with
large pieces rolled in chopped fweet Herbs, and
fine Spices ; braze it in a pan of the fame bignefs, with
dices of Lard, Onions and Roots ; flop the fteam very
clofe ; when done, add a glafs of white Wine, and fift
the Sauce, to ferve with it.
Gigot de Mouton a la Gafcogne, ou a la Gar one.
Leg of Mutton a la Gafcogne, or a la Garone.
T T is larded with fcalded Garlick, and Anchovies ;
and then roalled.
Gigot de Mouton £ I'ltalienne.
Leg of Mutton, Italian Fafhion.
T T is larded and brazed ; and ferved with a Sauce
a Fltdienm. See Sauces.
Gigot de Mouton a PEfpagnole.
Leg of Mutton, Spanifh Fafhion.
T> O N E it all to the end, then lard it through and
through with large pieces, feafoned with Salt and
fine Spices; put it into a brazing-pan with about a. dozen
middling Onions, and a pint of white Wine ; cover it
with paper, and put it in the oven ; when half done,
turn it, and put half a dozen large ihort Saufages in
the pan ; finifh it by baking ; turn it over in the diih,
and garniih with the Onions ; fkim and fift the Sauce,
fqueeze two China Oranges therein, and ferve it up.
144 ^e PROFESSED COOK.
Morfadflles de Mouton.
Mutton Mortadelles.
JLJORTADELLES are a kind of large Saufages,
prepared with any fort of Meat, and take their
name from the kind of Meat ufed; they are fometimes
fmoaked as the German Saufhges, or made after this
manner, viz. Bone a Leg of Mutton thoroughly, and
mince above half of the Meat cut from the rnfide,
with a few ilices of frefh Ham, Mufhrooms, Truffles,
Gerkins, a few cloves of Garlick or Shallots, (firft
boiled about a quarter of an hour, then? chopped ali
together) fcraped Lard, Pepper and Salt, with a few-
Yolks of Eggs to mix the ingredients ; fluff this inte-
rne remaining part of the Leg, giving it the form of
a large Saufage ; tie it faft in a roller, and braze it in
a pan about its own bignefs, with a little Broth, a few
glaffes of Brandy, a bottle of white Wine, a faggot
of fweet Herbs, a few Cloves, Whole Pepper, Thyme,
Laurel, Bazil, and Roots ; Jet it cool on the braze,
and ferve it upon a napkin.
G'tgot de Mouton en Venalfon.
Leg of Mutton as Venifon.
T ARD it with fine Lard, make a Marinate with hal'f
a pint of Vinegar, a pint of red Wine, Pepper and
Salt, Thyme, Laurel, Cloves, Nutmegs, pounded
Coriander, and a few flices of peeled Lemon, and
Onions ; warm all together, foak the Mutton in it
about twelve hours, then roaft it ; ferve with a Sauce
Poivrade in a boat : See Sauces.
Gigot dc Mouton a la Servante.
Leg of Mutton, in the plain Way.
J^EG of Mutton plain boiled, and ferved with Caper
Sauce, or ftewed Turnips, &c.
PROFESSED COOK.
Gigot de Mouton a la Modem*
Leg of Mutton, in the Modena Fafhion.
"DONE a Leg of Mutton all to fhe end, which you
leave very iliort ; boil it till three parts done in
Water or Broth ; then take it out, and cut the upper
part croffways, into which fluff fweet Herbs chopped,
feafoned with Pepper and Salt, and a few Spices, mixed
with Butter and Bread Crumbs ; then put it into a
ilew-pan, with a few fpoonfuls of the Broth, and a
glafs of white Wine ; iinifh it, and add the Juice of
a Seville Orange to the Sauce.
Gigot de Mouton au Mditaire.
Leg of Mutton, Military Faihion.
'IP HIS is in the nature of a la Mode Beef, being cut
in pieces, larded with large Lardons, and feafoned
with proper Spices to preferve it for fome time, as
Military Gentlemen frequently carry it from place to
place ; which I prefume is the reafon of its being
called au Mllltaire.
Gigot de Mouton aux Legumes.
Leg of Mutton with Roots or Greens.
DLAIN boiled and ferved with all forts of Roots,
either ftewed, or boiled with the meat.
Gigot de Mouton au Bacha.
Leg of Mutton, Turkifh Faihion.
^pAKE up the Skin to the end, and lard the Meat
all over with fcalded Celery, Taragon, a few An-
chovies, pickled Cucumbers, Lard and Ham, feafoned
with 2, few Spices ; fallen the Skin over, marinate the
Leg in a little Oil, and paper it over to roafl ; ferve
With a Sauce Piquante, as you will find in Sauce articles.
L Gigot
146 <Tbe PROFESSED CooK.
Gigot de Mouton a la St. Geran.
Leg of Mutton a la St.Geran,from the Inventor's Name.
"DONE a Leg of Mutton, without cutting the Skin,
quite to the ftump, which muft be cut fhort ; chop
the Meat, and make a Stuffing of it, with a few flices
of Ham, Suet, Mulhrooms, Parfley, Cibol, and a
triffle of Garlick; mix all together, with a few raw
Yolks of Eggs, two fpoonfuls of Brandy, a good
quantity of Lard cut in dice, Pepper, Salt, and
pounded Spices ; fluff this Farce into the Skin, and few
it up as to appear whole, and in its proper form ; boil
it in Broth with half a pint of white Wine, a faggot of
Parfley, one clove of Garlick, a few Cibols, three or
four Cloves, Thyme, Laurel, and Bazil ; ferve with
what Sauce you think proper. — It is alfo ferved cold,
either whole or fliced ; and in that cafe let it cool in
the Braze. — You may alfo garnifh like a cake with any
forts of Colours, according to fancy or tafte. — A Leg
of Mutton is alfo larded through and through, brazed,
and ferved cold with all forts of Sallading ; and is then
called en Salade.
Gigot de Mouton a la Madeleine.
Leg of Mutton, Madeleine Sauce.
"D R A Z K a Leg of Mutton till thoroughly done ;
when half cold, put it on the Table-difh, and
prepare a Batter with fome good Cullis and Butter, two
Yolks of Eggs, a few Capers, Anchovies, chopped
Parfley, Shallots, Pepper and Salt; bafte the Leg
with half of this preparation, then ftrew it with a good
deal of Bread Crumbs ; bafte it again, and fprinkle it
with more Crumbs, then pour a fufficiency of melted
Butter all over to foak the Bread Crumbs ; put it into
the oven to take colour, and let it be hot enough to
form a kind of a cruft ; ferve with the Sauce as above,
which you will find in the Sauce articles.
Du
PROFESSED COOK. 147
Du C 0 C H 0 N.
Of HOGS and PIGS.
De la Connolffance & Dijjeflion du Cochon*
How to chufe Hogs Meatj and to cut it up.
OOG's Meat ought to hard and of a fine blooming
colour, without any bad fmell occafioned by heat;
that which is foft and of a pale red is not good ; nei-
ther is it wholefome when Imall white fpots appear in
the fleih. Pigs of fix or eight months old, are fit for
pickled Pork, or to roaft ; thofe of a year or fifteen
months, are better to make Bacon : Sucking Pigs
fhould be about three weeks old, and are to be taken
from the fuck for ule. All the meat employed for
Saufages or Puddings, ought to be ufed direftly, the
Guts particularly, as by keeping they apt to heat, and
to burft. The Diflcdlion of the Urne is to be cut
dole to the Ears quite through ; the Neck ferves for
Haflets ; and the Ham is always cut intd thin flices
for eating, mixing fat and lean. The Wild Boar is cut
the fame way as the Hog, and the Marcajjln (or Sucking
Wild Boar) is drefled the fame as the Sucking Pig.
I lhall pafs over any further directions ; as every
country has different ways of cutting up all forts of
animals. A little attention to the practice will be of
more fervice than all the theory that . can be given ;
and found very ufeful, more particularly in the country.
Cochon de Lait Roth
Sucking Pig roafted.
OTICK the Pig in the throat, as deep as the heart,
that it may bleed well and die the fooner, as it
makes it eafier to fcald ; when the water is pretty warm,
put the Pig in it, holding it by the hind legs; when you
L 2 find
148 *Tbe PROFESSED COOK.
find the briftles coming off the tail by rubbing, take
it out and rub it with a little Rofm, then hard with
the hand ; when it is well fcalded walh it clean, and cut
it open while warm ; take all out except the Kidnies,
trufs it with three fkewers, one in the hind Leg, one
in the fore, and one in the middle ; put into it a fag-
got of Pariley, Shallots, Thyme, Laurel, with Pepper
and Salt, and wipe it very dry before fpitting : cut1
the Skin a little near the Neck, and alfo near the
Rump, to hinder it from breaking in roafting ; when
it begins to be warm, rub it all over pretty often with
Oil, which will make the Skin very crifp ; take out
the faggot when you ferve it up. — The Englilh method
of fluffing it is with Sage and Onions, Pepper and Salt.
Cochon de Lalt en Galantine.
Sucking Pig coloured.
A FTER having fcalded the Pig as the former, cut
-off the Head an4 Feet, and bone it without cut-
ting the Skin ; cut fome of the Flelh to chop with
Beef "Suet, Bread Crumbs, Cream, Salt, fine Spices,
five or fix Yolks of Eggs, Pariley, Mufhrooms, Ham,
Bacon, fome of the Pig's Flelh, Truffles, and Pifta-
chio Nuts, all chopped together, and well mixed with
a few fweet Almonds and hard Yolks of Eggs ; lay a
down of the Forced-meat, then thin llices of Ham,
and flices of Pig's Flelh, and fo continue till all is
ufed^; roll it up in the Skin, and tie it very tight in a
ftamine or roller, with fiices of Lard round it ; boil
it in Broth, a pint of white Wine, a faggot of fweet
Herbs, two or three Cloves, Thyme, and a Bay-Leaf;
boil on a flow fire, and let it cool in the Braze ; ferve
it cold, either whole or fliced.
Cocbon
*fhe PROFESSED COOK. 149
Cochon de Lalt au Maine Blanc.
Sucking Pig, White Monks Fafhion.
DONE the Pig thoroughly, except the head and feet,
taking care not to cut the Ikin : Make a Farce (viz.
^j »
forced-meat) with Fillet of Veal, Beef Suet, Bread
orumbs and Cream, chopped Parfley, Shallots, Mufh-
•ooms, Salt, and fine Spices, mixed with fix yolks of
/aw Eggs; cut Ham and Bacon into dice to mix with
he Farce ; fluff the Pig with this as if it was whole,
bind it well, cover the back with thin flices of Lard,
and tie it in a Napkin to boil in Broth and a pint of white
Wine, a faggot of Parfley, green Shallots, one clove of
Carlick, two of Spices, Thyme and Laurel, fliced
Onions, Carrots and other Roots, Pepper and Salt :
When done, if you propofe to ferve it hot, \vipe it
clean, and ferve writh what Sauce you pleafe ; if cold,
let it cool in the Braze, take off the Napkin and Lard,
ifcrape the fat gently, and ferve upon a Napkin with
.green Parfley round it.
Cochon dc Lalt au Pere Douillet*
i
Sucking Pig in Jelly.
,'TTRUSS a Pig as for roafling, and put it into a Brazing-
pan much of its own length, with flices of Veal
and Beef, four CalPs Feet cut in pieces, a fmall
Knuckle of 'Veal, a little Ham, a large faggot of
', Parfley, Shallots, two cloves of Garlick, a Bay
Leaf, Thyme, four Cloves, a bit of Nutmeg, whole
'Pepper, and a little Salt; cover it over with flices
of Lard, and boil it with a bottle of white Wine,
and twice as much Broth; let it boil for about 'an hour,
keeping the pan well flopped ; take care it does not
boil fo faft as to crack it : When done, take it out
gently, and put all the reft in a fmaller pan to fimmer;
clean the Brazing-pan, and garnifh the bottom with
fine green Parfley and Craw-fifh, laid in a pretty
L 3 manner
150 I'he PROFESSED COOK.
manner, then place the Pig upon this, back undermoft;
fift the Broth, fkim it well, and add ilices of peeled
Lemon, the whites of eight Eggs beat up with the
fhells, and boil it till it is quite clear, and ftrong
enough for a Jelly; ftrain it in a Napkin, and pour it
upon the Pig, fo as to cover it quite over: When ready
to ufe it, dip the Brazing-pan in warm water, and turn
it over upon a napkin.
N. Bt Pere Dcuiilet, means tender or delicate.
Roulades de Cochon de Lait,
Sucking Pig rolled.
the head and feet off; then cut the Pig in quar-
ters, bone it quite, and put upon each quarter a*
Farce made of rafped Lard and Bread Crumbs, three
yolks of Eggs, chopped Parfley, Shallots, Mufhrooms,
Pepper and Salt ; roll them round, tie them with Pack-
thread, and braze in Broth and a little white Wine ;(;
When done, Ikim and fift the Sauce ; add a little
Cullis and a Lemon Squeeze, when ready to ferve.
Cochon de Lait a la Bechamel.
Sucking Pig a la Bechamel.
'TPAKE the remainder of a roafted Pig, cut it into
fmall Pieces, and drefs it with Sauce Bechamel, f which
you will find in the Sauce Articles.) You may alfo ferve
it as a Blanquette, made with Bulter, chopped Mufh-
rooms, a faggot of Parfley, Thyme, Shallots, two
Cloves, and half a Bay Leaf; fimmer it fome time,,
then add a fpoonful of Flour, Broth, Pepper nnd Salt j;
reduce the Sauce and take out the faggot ; then put i»
the Fillets making a Liaifon with two yolks of Eggs,
and a little Cream : Serve without boiling.
PaupietteS
*fbe PROFESSED COOK. 151
Paupkttes de Cockon de Lalt.
Olives of Sucking Pig.
well boned as the former for Roulades, take
part of the ilelh and chop it with Suet, Bread
Crumbs, and Cream ; pound all together, and add a
fpoonfud of Brandy, chopped Parlley and Shallots,
Mufhrooms, Pepper and Salt, mixed with fix yolks of
Eggs ; roll this Farce in the fkin, cut into fmall pieces,
and braze it in Broth and a glafs of white Wine, withi
a few ilices of peeled Lemon : Serve with what Sauce
you think proper.
CocJ:on dz Lait en T'nnbak*
Sucking Pig in M«ukl,
off the head and feet, and bone the reft ; take
out all the meat without cutting the ikin, and chop
it with Truffies, Ham, and Bacon; marinate this toge-
ther in Oil, Pepper and Salt, Parlley and Shallots,
finely chopped ; put the ikin in a fmall Stew-pan, and
put. the Farce into it with all the feafbning, fatten the
fkin round, and cover it over with ilices of Lard; boil
it in Broth, with a pint of white Wine,. Ilices of Onions
and Roots, a faggot of Parfley ,, Shallots, one Clove of
Garlick, three of Spices, Thyme and Laurel : When
done, ferve with Sauce EJpagnale, which you will find in
the Sauce Articles. If you would have it for a cold
Dilh, feafon it a little more, and let it cool in the
Braz.e to ferve upon a Napkin. — This dim takes its
name from the Brazing-pan, being made in the form of
a Kettle Drum ; alfo from fmall Moulds, made in the
fame form, and bearing the fame Name.
Hure de CocJoon en Sanglier*
Hog's Head as Wild Boar.
PUT the Head clofe to the Shoulder, bone the neck
part, cut off the chops, part the flem of the noie
as far as the eyes, cut the bone off, and lard the infide
with
1 52 The PROFESSED COOK.
with Bacon, feafoned with Pepper and Salt, and fine
Spices; rub it all over with coarfe Salt, and half an
ounce of pounded Saltpetre ; put it into a Pickling-pan,
ivith half a handful of Juniper Berries, Thyme, Lau-
rel, Bafil, Cloves, half a handful of Coriander; cover
it and let it remain fo about eight days, then tie it well,
and wipe it dry; boil it with three pints of red Wine
and Water, Onions, Carrots, a large faggot of fweet
Herbs, two cloves of Garlick, fix Cloves, half a
Nutmeg, Thyme, Laurel, and two pound of Hog's
Lard; taile the braze when about half done, and add
Salt if necefTary : When it gives under the finger it is
done; let it cool in the Braze, and ferve it cold; you
jnay garnilh it with Bay Leaves, according to fancy.
Ballon de Co ebon.
Pork, in the Form of a Foot-ball.
'TpAKE a Hog's Head, cut off as the former, and
bone it thoroughly ; take mofl of the meat, leav>
ing but little upon the fkin, and chop it, feafoned with
Pepper and Salt, fine Spices, chopped Shallots and
Parfley; divide the lean meat from the Fat; chopalfo
a Tongue, with fome Ham, Truffles, and Piftachio-
nuts, and mix thefe laft together; put the fkin into a
lage round ftew-pan, lay a down of the lean meat pre-
pared, then a down of fat, then the tongue, and fo
continue intermixing until it is full : If the Head does
not furnifh fat enough, ufe freih Lard in its ftead: take
care to put a little feafoning upon every down you lay,
fatten it well, and tie it up in a cloth; boil it with a
bottle of white Wine, a large faggot of fweet Herbs,
Roots and Spices as in the Hure ; fimmer it about eight-
hours; let it cool to half in its own Braze, then give it
what form you pleafe ; lay a weight upon it, and ferve
it whole or fliced,
PROFESSED COOK.
Ufage du Sang de CocJoon & autres.
The ufe of Hog's Blood, and others.
TjOG's is preferable to Calfs and Lamb's, although
all ferve for the fame ufe: It is ufed either by it-
felf or for black Puddings, as will be explained here-
after : Poor People may ufe it with very little expence,
by boiling fliccd Onions, and mixing them with the
Blood for a fry.
Petit Sale.
Pickled Pork.
/~PHE beft Hogs for pickling are of about feven or
eight months old : Cut the pieces to what bignefs
you pleafe. For fifteen Pounds of meat, take a pound
of pounded Salt, rub it well all over, and lay the pie-
ces very clofe together. It will be fit for ufe in about
a week, and is very good to boil with all forts of Por-
ridge; but for this purpofe, it ihould be pretty frefh
made, as it will give a better tafte to whatever it is ufed
with.
Echime a la Poivrade.
Chine of Pork Poivrade Sauce.
O ALT it about three Days ; then roaft it, and ferve
with it Sauce Poivrade, as you will find in the Sauce
Articles. This may be underftood for Spa-re-ribs, or
any pieces with juft the tafte of fait; but a Chine, as
cut in England mould lay in fait at leaft a week, and
with caution may be kept very frefh much longer.
Le Lardt comment k Faire.
How to make Bacon for Kitchen Ufe.
TEAVE as little lean as poffible; to every ten pound
of meat, ufe a pound of pounded Salt, rubbing it
very well all over; put the pieces one upon another,
upon boards in the cellar, and a board over, with
weights
154 The PROFESSED COOK.
weights; leave it fo about a month, then hang it up to
dry : The hardeft is the beft moftly for larding. It is
not to be fmoked.
Quev.cs de Cochon de Plufieurs Faxons.
Pig's Tails of different Falhions.
"DOIL the Tails in Broth, with a clove of Garlick,
Pepper, Salt, Laurel and Thyme ; when done very
tender, ferve with what Sauce you pleafe. You may
alfo broil them with Sauce Remoulade in a Sauce Boat;
alfo with ftewed Cabbages, or any other Vegetables.
Pleds de Cochon a la St. Menehoult.
Pig's Feet brazed and broiled.
f*VLEAN the feet very well, and cut them in two;
put a thin flice of Lard between, and tie the two
pieces together; fimmer them eight hours with two
glaffes of white Wine, one of Brandy, fome Hog's
Lard, fine Spices, a faggot of Parfley, Shallots, a
clove of Garlick, two of Spices, Thyme and Laurel ;
when done, let them cool in the Braze, unite them, and
bafte with the Fat of it, and Bread Crumbs ; broil of
a fine Colour,' and ferve with or without Sauce.
Orellles & Panache de Cochon deplujieurs Faxons.
Pig's Ears of different Fafhions.
T> UB them a little every morning, for three or four
days, with Salt, a few Laurel Leaves, Thyme,
Bafil, and a few pounded Cloves ; then boil them in
water alone, or with green or dried peas ; make a Puree
of the1 Peas, to ferve upon the ears, or ferve them
with Sauce Robert. You may alfo cut them in fillets
called en Menus droits, and ferve them broiled or fried,
either with brown Sauce, or white Fricaflee. — They
are alfo often ferved with the feet, as directed in the
lafl receipt.
Boudlna
fbe PROFESSED COOK.
'55
Boudins de Cochon.
Black Puddings.
one pint of blood, put two pounds of Lard, half
a pint of Cream, Salt, and fine Spices ; boil half
a Dozen of large Onions in fat Broth, with a faggot
of Parfley, Shallots, Thyme, Laurel, Bafil, Pepper
and Salt, and half a handful of Coriander tied in a lin-
nen cloth ; when the Onions are very tender, chop
them fine, mix them with the Blood, and fill the Guts,
but not too full ; when well tied put them in boiling
water : you will know when they are done, by pricking
them with a pin, if the Fat comes out inflead of the
Blood.
Sou dins de ,Saint Germain.
St. Germain Puddings.
feveral Onions into dice, and boil them quite
tender in the quantity of Hog's Lard you propofe
to mix with the. Blood ; feafon with Salt and fine Spi-
ces, and finiih as the former.
Boudins Fins.
Fine, delicate Puddings, better than'the former.
/^HOP eight or ten Onions very fine, and put them
into a Stew-pan, with a quarter of a pound of Lard ;
Pmmer very flowly till they are quite done ; take, them
off the fire, add half a pint of Cream, a pint of Hog's
Blood, fix yolks of raw Eggs, two pound of Lard cut
in fmall dice, Salt, and fine Spices ; mix all well toge-
ther, and finiih as in the former directions.
Boudins Blancs.
White Puddings.
t>OIL a dozen of Onions in fat Broth, with a faggot
of Parfley, Chibol, two Shallots, three Cloves,
Thyme, Bafil, a little Coriander tied in a bag, Salt and
Pepper ;
1 56 The PROFESSED COOK.
Pepper ; boil them till no liquor remains, and mafh
them very fine ; boil alfo a handful of Bread Crumbs
in a pint of Milk, until it becomes of the confidence of
a foft pafte, and mix it with the Onions ; pound a
quarter of a pound of fweet Almonds, and fift them
in a ftamine with half a pint of warm Cream ; add
eight yolks of raw Eggs, half a pound of Lard, cut
in fmall dice, Breafts of roafled Poultry chopped
very fine, Salt, and fine Spices ; mix all well together,
and boil as the former. They require but a fhort time,
and ought to be pricked with a pin to hinder them from
burfting. They will be the better for being boiled in-
Milk.
Boidins Blancs Communs.
Common White Puddings.
T)OIL Onions as the preceding, according to what
quantity you pleafe; chop them very fine, and mix
them with Bread Crumbs foaked in Cream, and fifted
in a fieve ; add half a pound of Lard cut fmall, eight
raw yolks of Eggs, Salt and Spices ; mix it very well,
and boil in boiling water.
Boudins de Foyes de Merlans.
Puddings of Whitings Livers.
JJAVE about two dozen of Whitings Livers accord-
ing to their bignefs ; walh them very clean, and
cut them fmall ; give them a fry in Hog's Lard, then
let them cool ; boil a couple of fliced Onions in three
half pints of Cream, with one chopped Shallot, Par-
iley, half a Laurel Leaf, and a little Bafil, until the
Cream is reduced to half ; then fift in a fieve, and add
eight or ten yolks of Lggs, half a pound of Flee cut
into dice, and the fried Livers, with fait and fine Spi-
ces : don't fill the Guts too much for fear they Ihould
burft ; boil in boiling Water about a quarter of an
hour. When you ufe them broil them in paper cafes,
as
Tie PROFESSED COOK.
as white Puddings. — This may be done with the Li-
vers of any other kind of Filh. ,
Boudins de Foyes Gras*
Fat Liver Puddings.
fTTO make eight links of Puddings, chop eight fat
Livers very fine; boil fix Onions in fat Broth, with
a faggot of Parfley, Chibol, half a clove of Garlick,
two of Spices, Thyme, Laurel, Bafil, and a little
Coriander, tied up in a Bag ; when thoroughly done,
take out the faggot, and chop the Onions very fine ;
add half a pound of Lard cut into dice, half a pint
of Cream, three .half pints of Hog's Blood, Salt, and
fine Spices ; mix all well together, put it over the
Fire, juft to warm it, flirring it continually for fear
the Blood fhould flick to the Bottom ; when it comes
to a proper confiftence, finim as all former directions.
Boudins d'Ecrevifles*
Craw-filh Puddings.
I) OIL half an Hundred of Craw-fifh for about a
Quarter of an Hour, then pick the Tails, which
you cut into fmall Dice ; pound the Shells and Spawn,
and fimmer them in Butter for about an Hour ; then
ftrain them in a Stamine, as to make Craw-fifh But-
ter; boil the Tails with the White of Fowls roailed,
and finely chopped, Bread Crumbs foaked in Cream,
eight raw Yolks of Eggs, a few Onions roafted, two
fat Livers cut fmall, half a Pound of Flee alfo cut
fmall, and the Craw-fifh Butter ; add two or three
Spoonfuls of good Cullis, Salt, and fine Spices, and
finifh as the fat Liver Puddings.
' Boudins de Faifand.
Pheafant Puddings.
\J[ INGE the Meat of a roafted Pheafant very fine,
chop the Bones fmall, and foak them about three
Hours in a Pint of Cream ; boil half a Dozen Onions
in
158 *Ihe PROFESSED COOK.
in fat Broth, with a faggot of Parfley, green Shal-
lots, one clove of Garlick, two Cloves, Thyme, Lau-
rel, Pepper and Salt ; let it boil till the Liquid is quite
reduced to a thick confidence ; chop the Onions very-
fine, and mix them with the Meat, adding Bread
Crumbs ibaked in Cream and fifted, and the Cream
wherein you foaked the . Bones ; add eight Yolks of
raw Eggs, three quarters of a pound of Lard cut
fmall, Salt, and fine Spices : When mixed well, finilh
as all the former.
Boudins de Lapins.
Rabbit Puddings.
"DO AST a good large Rabbit, or two fmall ones,
till three Parts done ; chop all the Meat very fine,
with the Liver, and foak the Bones as in the laft di-
rections ; finrfh them in the fame manner. — Puddings
may be made of all forts of Poultry or Game.
Cer-velafs Fumes.
Large fmoaked Saufages.
A CCORDING to the quantity defired, chop frefh
Pork, as for common Saufages ; feafon it with fine
Spices, and ufe the largeft Guts ; fill them very full,
and hang them in the Chimney about three Days, or
more if you pleafe ; boil them in Broth, with a little
Salt, Pariley, Shallots, a Clove of Garlick, Thyme,
and Laurel ; let them boil ilowly about three Hours :
Serve them cold.
N. B. Wood Fire is beft for all fmoaked Meat, and all forts of
Cervelatf are beft that come from Germany ; they are made equally
of any kind of Meat, much in the fame manner as what the French
call Mortadelles, and what are commonly called in England Bologna
Saufages, or Meth worth.
Cervelats
PROFESSED COOK.
159
Cervelats de Plujleurs Faxons.
Smoaked Saufages of different Sorts.
T F you would have them with Truffles, obferve the
fame method as the former, only adding chopped
Truffles, firft fried in Lard, with Shallots or Onions
alfo fried ; mix all well together, and finifh as the
preceding.
SauciJJes de Cochon.
Common Pork Saufages.
HPAKE frefh Hog's Meat, (more fat than lean) chop
it well together, and feafon with Salt and fine
Spices ; do not fill the Guts too full ; broil on a flow
fire.
Saucljfes en Crepinettes.
Saufages in Cowl.
I" T is the fame fort of Meat, wrapped in Veal Cowl,
which you do to what bignefs you pleafe, and broil
ilowly. It is equally good, and takes lefs time in
doing. It may alfo be broiled or fried without being
wrapped in any thing, but only rolled out to what
length and bignefs you pleafe.
SaudJJes de Veau en Crepinettes.
Veal Saufages in Cowl.
'T'AKE of Fillet of Veal, according to what quan-
tity of Saufages you would make, and chop it
very fine ; take alfo as much Beef Marrow cut in fmall
dice, and mix it very well with the Veal, feafoning
according to tafle ; broil in Veal or Pork Cowl as the
above. Thefe may be varied to any tafte, the fame as
Pork or any others.
Savctjjts
i 60 The PROFESSED COOK.
Saucljj'es de 'Plufieurs Fafons.
Saufages of different Sorts.
^\F whatever tafte you would make your Saulages,
always have full as much, or more fat than lean
Meat. If you would give them the tafle of Gariick,
fcald it foiiie time before you chop it to mix with the
Meat. — Parfley muft be managed the fame way; and
Onions muft be fried till almoft done before mixing ;
taking care that the flavour is not too ftronp; of any
of them. — You may alfo ufe Truffles chopped very
fine and mixed with the Meat ; fuch as have been ufed
before for any other purpofe, either boiled, or in pies,
may ferve again for this.,
Saucijfes de Champagne*
Saufages with Champaign Wine..
f H O P lean Pork Meat rather cosrfly, cut the Fat«
into dice, and feafon with Salt and fine Spices;
then add a pint of Champaign Wine, mix it well with
the Meat, and let it marinate about ten or twelve
hours ; then drain your Wine, and make your Sau-
fages as before ; hang them in the chimney for two
days, and boil as in all other directions.
SLIC,E
Timbale de Boudin.
Pudding in Moulds,
feven or eight middling Onions, and fry therfl
in Lard over a flow fire, until they are quite donej i
take them off the fire, and add chopped Shallots,
Parfley, Salt and fine Spices, eight raw Yolks of Eggs,
a pound of Lard, and three half pints of Hog's Blood;
mix all well together; garnifh the bottom of your
Mould, or Stew-pan, with thin flices of Bacon, and
upon this a bit of Cowl, as large as the Pan ; fatten it i
at top, and bake it in the oven of a middling heat ;
when
*fbe PROFESSED COOK. 161
when you judge it to be done enough, turn It over
gently upon the Difli; take 6ffthe Bacon, wipe the Fat,
and pour over it a Cullis Sauce, with Pepper and Salt.
Saucijjes d la Mariniere.
Saufages, the Sailor's Falhion.
"CRY a dozen of fmall Onions in Butter, with a fag-
got of Parfley, Shallots, a clove of Garlick, Thyme,
Laurel, Bafil, and two Cloves ; fimmer flowly until
the Onions are done; take out the faggot, add a little
Flour and a pint of red Wine ; make it boil, and put
in it what quantity of Saufages you pleafe ; reduce to
the confidence of a Sauce. A little before' ferving, fkim
the Fat clean off, add a pounded Anchovy, a few
fmall Capers, and a drop of Vinegar; garnilh the
Dilh with fried Bread.
Saucijjes d la Saint Cloud.
Saufages, Saint Cloud Fafhion.
DUT as many Saufages into a Stew-pan as you think
proper, with two glafles of white wine, and one or
two fpoonfuls of Oil ; limmer them flowly ; when
done, drain the Saufages, fkim the Fat, add a little
Cullis, and reduce to the confidence of a Sauce : Serve
upon the Saufages.
Saucijjes d la Sainte Meneboult.
Broiled Saufages.
pRY half a dozen fliced Onions in Butter ; when
done let them cool, and add two chopped Ancho-
vies, Pepper, a little pounded Annifeed, and rafped
Lard ; mix all well together to make a Farce ; boil
the Saufages about a quarter of an hour, with a glafs
of white Wine and Broth, then peel the Guts off,
and garnim them round with the Forced-meat, and tie
them up in bits of Cowl ; dip them in melted Butter,
M and
1 62 Ttoe PROFESSED COOK.
and drew them with Bread Crumbs ; put them into the
oven for about half an hour to take a good colour,
and to bake the Cowl : Serve upon a Cullis Sauce with
a Lemon Squeeze.
Sauctffcs aux Fines Herbes.
Saufages with fweet Herbs.
C* ARNISH a Stew-pan with a few flices of Fillet of
Veal and Ham, and foak them about half an
hour ; then put in your Saufages, with two cloves of
Garlick, a faggot of Parfley, green Shallots, a little,
fprig of Fennel, Thyme, Laurel, two. Cloves, chop-
ped Mufhrooms and Shallots ; add a glafs of white
Wine, and boil on a flow fire about half an hour ;
take out the Garlick and faggot, and add a little Cul-
lis -; fkim the Fat very clean, fift the Sauce in a fieve,
feafon it with Pepper and Salt, add a Lemon Squeeze,
and ferve upon the Saufages.
Sancijjes an Gratin.
Saufages au Gratin, viz. Catching to the Dim.
T5OIL fhort thick Saufages in a little white Wine,
with two Cloves, Thyme, Laurel, one Onion fliced,
and one clove of. Garlick ; when done, peel the Guts
off, and dip them in Butter mixed with Muftard, then
roll them in rafped Parmefan Cheefe ; have as many
bits of fried Bread as Saufages, and as long ; garnifh
the bottom of the Difh you intend to ferve with a little
Cullis and Bread Crumbs ; put it on afhes fire, and
mix a little Parmefan with it ; then lay in a bit of the
fried Bread and a Saufage, and fo on till you have
done ; leave it on the fire until it forms a Gratin ; co-
lour the top of the Saufages with the falamander, and
ferve upon them a good clear Cullis.
Saucijfn
163
Saucijjes en Ragout ou Puree.
Saufages as Ragout, or with any Sorts of Porridge.
p O R K and Veal Saufages may be drefled in many
different ways. Being boiled with a glafs of Wine
and Broth, and a faggot of fweet Herbs, you may
ferve them with what Sauce you think proper ; with
ftewed Turneps, Cabbages, or any other forts of Gar-
den Greens ; alfo with Peas or Lentil Porridge. You
may braze them with Truffles, putting a glafs of white
Wine into a fmall Brazing-pan, then iliced Truffles,
then Saufages, and fo on; cover it over with thin flices
of Lard, flop the Pan very clofe, and fimmer on a
very flow fire : When done, add a little Cullis and
Confommee, give it a boil to ikim the Fat, and ferve
upon the Saufages and Truffles. The laft is called a
r Eftoufade ; viz. Stifled. — The fame of any other
Diihes after the fame manner.
Andouilles de Cockon.
Pork Chitterlings, or large Saufages.
A CCORDING to the length and bignefs you would
have them, cut the large Guts in proportion, and
when they are very clean, marinate them five or fix
hours in a glafs of white Wine, two cloves of Gar-
lick, Thyme, Laurel, and Bafil ; then cut frefh Pork
and fome of the Lard and Fat Guts into Fillets ;
mix all together, feafoned with a little pounded
Annifeed, Salt, and fine Spices, and fill the Guts ;
(not too full, for fear they fhould burft;) when well
tied at both ends, put them in a veflel juft of their
length, and boil them with half Water and Milk,
Salt and Pepper, a frggot of Pariley, green Shallots,
a clove of Garlick, three Spice Cloves, Thyme, Lau-
rel, Bafil, and a little of the Lard ; when done, let
them cool in their Broth, and wipe them well before
you broil them. You may alfo hang them to fmoke,
and they will keep a long time.
M 2 Andouilles
1 64 7/fo PROFESSED COOK.
Andouilles de Bceuf*
Beef Chitterlings.
'T'AKE Beef's Guts well cleaned as the former, and'
foak them in the fame manner ; cut into Fillets
Beef Palates and Tripes, both firfl boiled till three
parts doire ; alfo cut into fmall pieces, Cow's Udder
and Pickled Pork; mix alt thefe together, adding
diced Onions firft fried in Lard or Butter, three or four
raw Yolks of Eggs, Salt, and fine Spices ; then fill
the Guts, and boil them about half an hour in fat
Broth, with half a pint 'of white Wine, a faggot as
the former, Thyme, Laurel, Baiil, fliced Carrots and
Parfneps ; let them cool in their Liquor. Inftead ot
the Beef's Palates, you may ufe the Tongue.
Andouilles de Veau.
Veal Chitterlings.
OCALD a Calf's Chaudron and fome Udder about a
quarter of an hour, and then cut them into Fillets
with a pound of Pickled Pork ; mix all together, and
add a few chopped Shallots, Salt, fine Spices, three
or four fpoonfuls of good Cream, and four Yolks of
Eggs ; finilh thefe as all the former-
Andouilles de Rouen.
Chitterlings in the Rouen Fafliion.
/T1AKE a Calf's or Lamb's Chaudron, and fome
JL
Pork Flee, and cut them into fmall pieces ; feafon
them with a little pounded Annifeed, Salt, and fine
Spices ; boil them in Milk and fat Broth, with a fag-
got of fweet Herbs, and a few fliced Onions ; let them
cool in the Liquor in which they are boiled.
Andouilks
PROFESSED COOK. 1 65
Andomlles a PAngloife.
Chitterling Engliih Falhion,
fliced Onions in Butter till they are half done ;
cut Calves Ears and Lambs Chaudrons, firft boiled,
into fmall bits ; cut alfo fome Pickled Pork, frefti
Lard, and Breaft of Fowl, and mix all together with
the Onions, adding a few chopped Shallots, a little
Parfley, Salt, and fine Spices ; boil them in fat Broth,
with half a pint of white Wine, Thyme, Laurel,
Bafil, Salt, and a faggot ; finim as all the former,.
Andoullles de Glbler.
Chitterlings made of Game.
''TAKE all the Flefh of a good kept Rabbit, a Calf s
Chaudron, frem Lard, and diced Onions half fried
In Lard or Butter ; mix all together, adding Salt and
fine Spices, chopped Shallots, Nutmeg, and Powder
•of Bafil ; finifh them as all the reft. When you want
to ufe them, dip them in the Fat of their boiling, and
roll them in Bread Crumbs to broil.. — You may make
ihe fame with any forts of Game.
Andouilks a la BccbameL
White Chitterlings.
COAK a flice of Ham over a ilow fire, about a quar-
ter of an hour, with a clove of Garlick, Parfley,
green Shallots, Thyme, a Bay Leaf, Bafil, and a bit
of Butter ; add half a pint of Milk ; reduce it, by
'boiling, to half ; then fift it in a fievc, and put to it
a handful of Bread Crumbs ; fimmer it till it becomes
quite thick : Cut a Calf's Chaudron into fmall Fillets,
with a piece of frefh Pork, and fome of the Lard ;
add fix Yolks of raw Eggs, Salt, and fine Spices ;
boil them in half Milk and Water, with a faggot,
•Salt, and Pepper ; and drefs them as all others.
M 3 Andoullles
The PROFESSED COOK.
Andovllles de PoiJJbn.
Chitterlings of Fifh.
''PAKE an Eel's Skin inftead of Guts, ufe what forts
of Fifh you pleafe, and cut off all the Flefh ;
pound the Bones, and boil them in red Wine, with
two fliced Onions, a clove of Garlick, Parfley, green
Shallots, Thyme, and Laurel, until it is reduced to
half; fift it in a fieve, and mix the Fifh-meat with
it, cut in dice ; add fix or eight Yolks of raw Eggs,
Salt, and Spices ; cut the Skin of an Eel into lengths
of five or fix inches, and fill them as you do Guts ;
boil them in Broth and red Wine, with a faggot of
fvveet Herbs, Salt, and Pepper : Let them cool in
their Liquor ; and ferve them broiled.
Andomlles a la Flamande,
Chitterlings Flemifh Fafhion.
'T'AKE Chitterlings of Veal or Pork, and boil them
with Savoys cut in quarters (firft fcalded and tied)
in good Broth, with a faggot of Parfley, green Shal-
lots, a clove of Garlick, Thyme and Laurel, two
Cloves, a little Nutmeg, Pepper and Salt; when done,
drain the Chitterlings and Cabbages ; put them upon
the Difh you intend to ufe, and ferve upon them a
good Cullis Sauce, rather thick,
Andoullkttes de Veau au Parme/an.
Small Chitterlings with Parmefan Cheefe.
£J H O P fome Fillet qf Veal coarfly, cut as much
Hog's Lard into dice, and mix them together ;
add chopped Parfley, green Shallots, Pepper, Salt,
and five Yolks oi" raw Eggs ; roll up this Forced-meat
in thin flices of Veal, tie them faft with packthread,
and put them into a Stew-pan with thin ilices of Ba-
con, and a glafs of white Wine ; when you judge they
are done enough, untie them, and fift the Sauce in a
fieve $
The PROFESSED COOK. 167
fieve ; add a little Cullis to make a Liaifon, and re-
duce it till it becomes pretty thick ; put half of it in
the Diih you intend to ufe, with rafped Parmefan, then
the Chitterlings upon thefe, and fome more Parmefan
over them ; and bafte them with the remainder of the
Sauce ; fimmer fome time over a ilow fire, and co-
lour the upper part with a Salamander or a Brazing-
pan cover : Serve with a ftiort Sauce.
Saucijjbns de Sangller.
A thick Ihort Saufage made of Wild Boar Meat.
ACCORDING to the quantity you would make,
take the Ingredients in the following proportion ;
to one pound of Meat add half a pound of Hog's
Lard, one ounce of Salt, and a few Spices, adding a
little Saltpetre to redden the Meat ; put all together in
a Tureen, with a little Muikado Wine ; let it marinate
about four-and-twenty hours, then fill the Guts, and
let them foak in a little Wine, with Salt, Shallots,
Thyme, and Laurel ; after foaking, hang them in the
chimney, until they are quite dry. When you ufe
them, yon may braze them about »n hour ; though
moft people eat them as fmoaked, and always cold.
SauciJJbns au Brodequin.
Sanfages racktied, viz. Made fquare between Boards.
*"PAKE four fmall Boards, a foot long, and three
inches broad, by which you may form your Sau-
fages ; chop about three pounds of frefh Pork with a
great deal of fat Meat, the Fleih of a long-kept Par-
tridge, a pound of Leg of Mutton, a pound of Hog's
Lard cut in dice, a quarter of a pound of Piftachio-
Nuts, half a pound of Truffles cut in dice, five raw
Eggs, Salt, and fine Spices ; mix all well together,
and pnt them into a Cowl, which fatten between the
four Boards ; boil it with white Wine and Broth, Salt
and Pepper, a faggot of f.vcet Herbs, three Cloves,
M 4
i68 The PROFESSED COOK.
one of Garlick, green Shallots, Thyme, Laurel, and
Bafil ; let it cool in the Liquor, to eat cold.
de falre les Jambons.
The Method of making Hams.
A CCORDING to the quantity of Hams YOU have
to make, prepare a Brine, more or lefs, after this
manner ; put into a Tub all forts of fweet Herbs, fuch
as Marjoram, Winter Savory, Balm, Thyme, Laurel,
Bafil, Juniper Berries, a good deal of Salt, and Salt-
petre, with a liquid of half Lees of Wine and half
Water : Let all thefe Herbs infufe for two days, then
fqueeze them well, and fift the Brine clear ; then put
in the Hams to foak for about a fortnight; after which
time drain them, and hang them to dry. — If you would
keep them long, rv:b them for fome time with Lees of
Wine and Vinegar, and ilrew them with Allies.
Jambon de Mayence.
Weflphalia Hams.
HEN they are pretty frelh, boil them to half
without foaking ; then take up the Skin, and
roll them in Paper, firft buttered ; finiih with roafting,
bailing now and then with a little Brandy. They eat
very good either hot or cold. — Any kind of Hams
may be drefled the fame way.
Jambon en Gelee.
Ham in Jelly.
COAK the Ham, fo that it may be pretty frefh, and
boil it in Water, with Laurel, Thyme, and Bafil ;
when half done, put it into a Brazing-pan much of its
own bignefs, upon flices of Veal Fillet, and a Knuckle
of Veal at top ; boil it in two Bottles of white Wine
and Broth, with two Lemons flicecl and peeled, a large
faggot of Parfley, green Shallots, a clove of Garlick,
fix of Spices, Thyme, and Laurel ; reduce the Broth
until
PROFESSED COOK. 169
until it is fit to make a Jelly, fldm it well and fift it ;
let it cool, and ferve it with the Ham.— This Jelly
fnould be clarified with Whites of Eggs, as moft
others are done, otherwife it will look thick and dif-
agreeable.
Jambon au NatureL
. Ham drefied the common Way.
T F long kept, foak it fome time ; if frefh, you need
not; pare.it round and underneath, taking, care no
rufty part is left ; tie it up with packthread, put it in
a Brazing-pan much of its own bignefs, with Water,
a faggot, a few Cloves, Thyme, and Laurel Leaves ;
boil on a flow fire about five hours, then add a glafs
of Brandy, and a pint of red Wine ; finifh boiling in
the fame manner. If to ferve hot, take up the Skin,
and itrew it over with Bread Crumbs, a little Parfley
finely chopped, and a few bits of Butter; give it co-
lour in the oven, or with a falamander. . If to keep
cold, it will be better to leave the Skin on.
Jambon Roti.
Roafled Ham.
DARE the Ham as for boiling; but as it ftiould be
much frefher for roafting, fo it mnft foak longer if
old; foak it four-and-twenty hours with a bottle of white
Wine, and bafte it with the Wine while roafting :
When done, you may finifh it as the former ; and
having fkimmed the Dripping with which it was bafted,
reduce it to the Confidence of a Sauce, and ferve it
with the Ham.
Jambon a la Braife.
Brazed Ham.
COAK a Ham according to your judgment in regard
to its faltnefs ; pare it as the former, and put it
into a Brazing-pan of its own bignefs, with Broth, a
large
170 'The PROFESSED COOK.
large faggot, two cloves of Garlick, fix of Spices,
four Bay Leaves, Thyme, Laurel, a few iliced Onions,
Carrots, and Parfneps, but no Salt ; when half done,
add a glafs of Brandy, and a pint of Wine ; braze it
ilowly, and when finished take up the Skin : Serve
with what ftewed Greens you think proper, or with a
relifhing Sauce.
Roties de Jambon*
Toafted Bread and Ham with Eggs.
'TPOAST bits of Bread of what bignefs youy pleafe,
fry them in Butter of a good colour ; take as many
flices of Ham, and foak them over a flow fire in Butter
till they are done, turning them often ; then lay them
upon the Bread ; put a little Cullis into the fame Stew-
pan, give it a boiling, fkim the Fat clear off, and add
a little Broth and Vinegar ; boil a moment, and ferve
upon the Toaft. — The Ham is prepared the fame, if
you would ferve it with poached Eggs, or any forts
of ftewed Greens.
Filets de Pore Frais.
Frefh Pork Fillets.
*TpAKE the fmall Fillets found in the infide of the
Loins, which are called Filets Mignons, viz. Favou-
rite ; cut them into fmall bits, beat them flat with the
handle of a knife, and marinate them about an hour
in a little Oil, with chopped Pariley, green Shallots,
Mulhrooms, Pepper, and Salt; make the Herbs ilicklj
to them as much as poffible, and ftrew them over with '
IJread Crumbs ; broil them over a flow fire, and bafte
"with Oil or Butter; ferve under, a clear Sauce of Veal
Gravy, with a little Verjuice, or a Lemon Squeeze ;
or with any other Sauce.
•
Cotektttt
*Tbe PROFESSED COOK. 171
Cotelettes de Pore Frais.
Frefli Pork Stakes.
/^ U T a Neck of Pork which hag been kept fome
* time, and pare the Stakes properly ; you may drefs
them in the fame manner, in every refpect, as Veal
Cutlets, and in as many different ways ; ferving them
with any forts of flewed Greens or Sauces.
Lcwgues Fourees de Pore.
Porker's Tongues fluffed.
'"p AKE what quantity of Tongues you think pro-
per, cut the Roots off, and fcald them juft
enough to peel ; then fait them with common Salt
and Saltpetre, and put them clofe in a Pan with,
chopped Pariley, Shallots, Thyme, Laurel, Bafil,
Coriander, Juniper Berries, a fmall quantity of each ;
Jay a weight upon them to prefs them tight, cover
the Salting-pan clofe, and let them remain in a cool
place for about ten days ; then take the Tongues out of
the Seafoning, fluff them into Hog's Guts or Beef's,
tie them up clofe, and hang them in the chimney
to dry : When you want to ufe them, boil them in
half Water and Wine, with a faggot of fweet Herbs,
a few Cloves, and fliced Onions : Let them cool in
their Liquor.
N. B. The Coal Fire will not give that flavour to any of thofe
dried Saufages or Cervelats, &c. &c. as thofe have which are im-
ported from Germany or Italy ; but whoever would make a trial
here in any out-houfe with Saw-duft and fweet Herbs dried, will
come very near to them, The Juniper-tree is much ufed abroad
for this purpofe,
172 fhe PROFESSED COOK.
De VA I G N E A U.
Of LAMB.
T AMB in England is good in all feafons, arid of great
refource in Cookery, as every part of it may be
ufed in many different ways, where variety' of difhes
are required. It ought to be fat and very white. The
Fore-quarter is of more ufe than the Hind one in the
number of difties.
Tele d'Aigneau a la Plucke *uerte.
Lamb's Head with a pale Green Sauce.
f'UT the Chops of one or two Lamb's Heads to the
Eyes ; fcald them in hot Water, and give them a
boil in a fecond ; then put them into a Stew-pan upon
thin flices of Lard, a little Broth and white Wine, a
faggot of fweet Herbs, a clove of Garlick, Salt, and
whole Pepper ; when boiled enough, lift the Broth,
and reduce it to the confiftence of a Sauce, adding a
little Butter rolled in Flour, and a middling quantity
of Parfley chopped fine : Make a Liaifon, and ferve
upon the Heads.
Tete (TAigneau a la * Mordienne*
Lamb's Head, a la Mordienne.
TpREPARE one or two Lamb's Heads as the preced-
ing ; fcald them well, then put them into a Stew-
pan much of their own bigncfs, upon thin flices of
JLard, with half a Lemon, fliced and peeled, and Broth ;
fimmer on a flow fire, and make a Sauce after this
manner : Simmer a flice of Ham, with two fpoonfuls
of Oil, a faggot of Parfley, green Shallots, one clove
of Garlick, a little Bafil, two Cloves, chopped Mufh-
* The Name of the Inventor,
rooms,
tte PROFESSED COOK. 173
rooms, Confommee, and a glafs of white Wine ; re-
duce to the confiftence of a Sauce; take out the
faggot, fift and fkim the Sauce, and ferve upon the
Head.
fete d'Aigmau de plujleurs Faxons.,
Lamb's Head in different Manners.
A LWAY S fcald the Heads very clean firft ; then
boil them in Broth, with Verjuice-Grapes, if in
feafon, or Lemon Slices, Salt, and Pepper, a faggot
of fweet Herbs, two Cloves, Thyme, and Laurel ;
when done, open the Brains, and ferve with a Sauce
made with one or two fpoonfuls of Verjuice, or . Le-
mon in proportion, a little Cullis, chopped Parfley, a
bit of Butter and Flour, Pepper and Salt, and a little
Nutmeg : Make a Liaifon and ferve upon the Heads.
You may alfo ferve them with a Spanilh or Italian
Sauce, Truffles, or Mulhrooms ; (which you will find
in Sauce Articles) or with any other you think proper.
fete (TAlgneau au Pontife.
Lamb's Head, Pontiff Sauce.
/^ H O P fome Mnfhrooms, and cut fome fat Livers
into dice ; put thefe into a Stew-pan with a little
Cullis, a glafs of white Wine, a faggot of fweec
Herbs, one chopped Shallot, a very little Bafil, Pep-
per and Salt, and a bit of Butter ; when this is done,
take one or two Heads three parts boiled; cut the
Tongues into dice, which mix with the Sauce ; take
out the Brains, and inflead thereof, put in the before-
mentioned Ragout, which you cover over with the
Brains ; flam the Heads, and bafle them over with a
little of the Sauce, Bread Crumbs, and melted Butter ;
give them colour in the oven, or with a falamander,
and ferve under them a Sauce av Pontife, which you
will find in Sauce Articles.
The PROFESSED COOK.
fete d'A'tgneau a la Conde.
Lamb's Head Conde Fafhion.
T>RAZE one or two Heads in a white Braze, and
ferve with a Sauce made with Verjuice, two Yolks
of Eggs, fcalded Parfley chopped, coarfe Pepper, a
pat of Butter, 'a little Cullis, Salt, and Nutmeg ; make
a Liaifon without boiling, and ferve upon the Brains.
I/fit d'A'igneau de plujieurs Fa$ons.
Lamb's Head, with all its Appurtenances, in
different Manners.
T SSU is the Head, Heart, Liver, and Chitterling,
which muft be all very well fcalded in boiling Wa-
ter feveral times ; then boiled all together in Broth or
Water, with a few dices of Lard, Pepper, and Salt,
a faggot of fweet Herbs, one clove of Garlick, and
two of Spices ; you may alfo add bits of Pickled
Pork : When done, put the Head in the middle, and
all the reft round, cut into pieces, with the Pickled
Pork ; ferve with what Sauce you pleafe. — You may
alfo ferve this in a plain way, with only fharp Sauce
in a boat, made with a few chopped Shallots, diced
Onions, Pepper and Salt, a little Broth, and white
Vinegar ; infufe this about an hour or two ; warm it,
and fift it. — It may alfo be dreffed as a Chicken
Fricaffee.
Epauk d* Aigneau a la Daupkme.
Shoulder of Lamb Dauphin Fafhion.
T>ONE one or two Shoulders of Lamb, all to the
Handle-bone ; chop fome Truffles or Mufhrooms,
and fat Livers, which mix together with fcraped Lard,
Pepper and Salt, Parfley, Shallots, and two Yolks of
Eggs ; roll this Farce in the Shoulders, and braze
them in a Pan much of their own bignefs, with a little
Broth, a few dices of Lard, a glafs of Wine, a fag-
got
I
The PROFESSED COOK. 175-
got of fweet Herb's, Pepper and Salt ; when done,
ferve upon Hewed Spinach, or any other forts of
Garden Greens.
Epauk d'Algneau a la Voifme.
Shoulder of Lamb Neighbour Falhion.
pREPARE one or two Shoulders of Lamb as the
former, fill them with Forced -meat of roafted
Fowls, Bread Crumbs foaked in Cream, Calf's Udder,
Pepper and Salt, chopped Parfley, Chibol, (or green
Shallots, which are much the fame) mixed with Yolks
of Eggs ; roll them round and Fatten them very well,
to hinder the Farce from getting out ; lard all the up-
per parts with middling larding bits, and boil them in
good Broth with a faggot; when done, fift^the Sauce
in a lawn fieve, and reduce it to a Glaze, to put over
the upper part with a light brulh : Serve with what
Sauce you pleafe.
Quartter d'Aigneau en Crepine.
Quarter of Lamb in Cowl.
"DONE a Fore-quarter of Lamb without cutting the
Skin, and make a Farce after this manner : Cut
three middling Onions into dice, and fry them in
Lard ; when almoft done, add a few chopped Shallots,
Powder of Bafil, Parfley, Salt, and fine Spices a fmall
quantity, four Yolks of Eggs, two fpoonfuls of Cream,
and half a pint of Lamb's Blood ; fimmer over the
fire without boiling until it becomes pretty thick ; put
this preparation into the Lamb, roll it up in Cowl,
and roaft it, bailing with Butter, or a thin Batter and
Bread Crumbs ; give it colour in the oven, and ferve
under it a Sauce an Canard, which you will find in
Sauce Articles.
176 The PROFESSED COOK;
%
Rot de Elf d'Algneau au Monarque.
(For Rot de Elf d'Aigneau, fee the Explanation in the
Direction for Mutton.)
T T is to be cut the fame way, although unufual in
England ; I (hall follow the Author's direction as
near as poffible, as it may be done in all families,
though at prefent confined to few.
Cut Truffles, Pickled Pork, and fat Livers into
flices, adding fliced Onions, and Fillets of Anchovies,
feafoned with Pepper, Salt, and Nutmeg ; take up
the Skin of the Lamb cleanly ; fcarify the Flefh under
in feveral places, and put the firfl preparation into it
properly diversified, and then cover it all over with a
Farce made of fix hard Yolks of Eggs, chopped
Shallots, Parfley, and fcraped Lard ; draw the Skin
over, and fatten it well ; boil it in Broth, with a fag-
got of fweet Herbs, a few Shallots, a clove of Gar-
lick, two or three of Spices, Pepper and Salt, with a
bottle of white Wine, and a few flices of Bacon :
When done, take out the Lard and faggot, ice the
upper part with a Glaze made of Veal Culiis, fuch as
for Fricandeaux, and fift part of the Sauce ; add a
little Culiis to make a Liaiibn ; reduce it pretty thick,
and ferve under the Meat.
Quartie? d'Aigneau aux Fines Herbes. '
Quarter of Lamb with fweet Herbs.
T) OLL a bit of Butter in Flour, and boil it a mo-
ment with a few Bread Crumbs, chopped Parfley,
Shallots, a little green Thyme, Salt and Pepper, a
glafs of white Wine, and Broth in proportion ; the
Lamb being roafted, take up the Shoulder, and pour
this Sauce between, in the fame manner as many
people do with Seville Oranges, and Pepper and Salt.
*The PROFESSED COOK. 177
Quartier d'Aigneau a la Reine. ,
Quarter of Lamb with white Sauce,
a Fore-quarter of Lamb, roaft the Shoulder,
and cut the Neck and Breaft into Cutlets, which
ard with Truffles, and give a few turns in a Stew-pan
with good frelh Lard, chopped Shallots, Pepper and
Salt ; garnilh them with Bread Crumbs, and broil
flowly, balling now and then with Lard or Butter :
Make a Sauce a la Reine ; mince the Shoulder and mix
it with the Sauce, polir it into the I)ifh, and place the
Cutlets upon it, or round it, as you pleafe.
Quartler d'Aig'/ican en SauciJJbns*
Quarter of Lamb as thick Saufages or Chitterlings*
"DONE a Leg of Lamb, and cut above half the Meat
out, which fimmer in Butter a little while ; mince
it with Calf's Udder, fcraped Lard, Bread Crumbs
foaked in Cream, chopped Parfley, green Shallots, a
few Truffles, or Mulhrooms, Salt, and fine Spices ;
put this Farce into the remainder of the Leg, and roll
it up like a ftiort thick Saufage ; tie it up in a Linen
Cloth very tight ; boil it in Broth, with half a pint of
white Wine, a faggot> and a few Onions and Carrots
fliced : When 'done, ferve with what Sauce you pleafe,
or with any lorts of ftewed Greens, or green Peas.,
Afparagus, &c. «
Carre d'Aigneau a la Belle-vue.
Neck of Lamb, well -looking, agreeable, from
the Sauce.
DARE two Necks of Lamb handfomely, fcarify the
Fillets, and fill them up with chopped Truffles,
pickled Cucumbers, bits of Carrots, Beet-roots, &c.
feafoned with Pepper and Salt, fine Spices, and a
little Powder of Bafil ; prefs the Ribs of the Necks
clofe to each other, and cover them over with ilices of
N Fillet
^s
178 Ihe PROFESSED COOK.
Fillet of Veal ; tie them up in a fine Linen Cloth, and
put them into a Brazing-pan much of their own bignefs,
with a little Cullis, a glals of white Wine, a faggot,
green Shallots, and half a clove of Garlick; fimmer
over a very flow fire about four or five hours ; then
take off the Cloth and Veal, fkim and fift the Sauce,
reduce it to a good confidence to ferve upon the Meat.
You may add a Lemon Squeeze, if the Wine does not
make it reliihing enough ; or ferve with the Sauce,
a la Belle-vile. See Sauces.
Cotelettes d'Aigneau a la * Provenfale.
Lamb Stakes, Provence Fafhion.
f^ U T a Neck or Loin of Lamb into Stakes, pare
them, and marinate them in good Oil, Powder of
Bafil, chopped Muihrooms, Parfley, Chibol, Pepper
and Salt ; then roll them in Bread Crumbs, to broil
of a fine colour : Serve upon a Sauce made after the
following manner : Put a glafs of white Wine into a
Saucepan, with as much good Cullis, a bit of Butter
rolled in Flour, a few fine Crumbs of Bread, chopped
Shallots, Parfley, Chibol, Pepper and Salt ; reduce it
to a Sauce confidence, and when ready to ferve, add
a few bits' of Orange, and a reliihing quantity of the
Juice.
* See different Difhes under this Appellation.
Cotelettes d1 A'igneau en ElgArure.
Lamb Stakes diverfified.
pREPARE the Stakes as the laft, and the longer they
have been kept the better ; marinate half of them
in melted Lard, chopped Parfley, Chibol, Pepper and
Salt, and roll thefe in Bread Crumbs; the other Stakes
muft only be dipped in melted Lard ; broil them to-
gether, and ferve them intermixed, with what Sauce
you pleafe in a Boat. Thefe Stakes are alfo ferved
with
PROFESSED COOK. 179
with the Shoulder, firft roafted, and then minced, be-
ing aififted by a Sauce prepared with a few bits of
Ham, a middling quantity of Butter, chopped Parfley,
a couple of Shallots, two Cloves, and one Laurel
Leaf; let thefe catch a little on the fire, then add a
proper quantity of good Cullis and Broth, Pepper and
Salt ; boil flowly, and reduce the Liquid pretty much,
then add about half a pint of Cream ; boil a moment
to thicken it, and fift it through a iieve ; put the
minced Meat to warm together without boiling: Serve
that in the middle of the Dial, and place the Stakes
round, intermixed with fried Bread.
Queues tf Aigneau au SolelL
Lamb's Rumps fried, (au Soleil) viz. of a bright Colour.
"DOI L the Rumps in Broth, with a glafs of Wine,
Pepper and Salt, a faggot of fweet Herbs, green
Shallots, three Cloves, Thyme, and Laurel ; when
done, let them drain, and make a light Batter, with
Flour, a fpoonful of Oil, Salt, and white Wine ; fry
them of a good Colour, and ferve with fried Parfley.
You may alfo ferve them with any Sauce you pleafe ;
when brazed in the above manner, a reliihing Sauce
is beft.
Du Chevreau ou Cabrit.
Of Kid.
IT ID is good eating when it is but three or four
months old, becaufe then its Flefti is delicate and
tender; but it is not ufed after it has done lucking.
To be good, it ought to be fat and white. It is drefled
in the fame manner as Lamb.
N 2
1 8o foe PROFESSED COOK.
Des GroJJes Entrees, en Terrine £§P autres.
Of large, Firft-courfe Difhes, Tureens,
and others.
Ouilk de diffcrentes
Olio, or Tureen in different Manners.
"DOIL in a Broth-pot, a Fowl, a Partridge, a fmall
Leg of Mutton, five on fix pounds of large flices
of Beef, and a Knuckle of Veal ; foak all thefe together
without Broth for fome time, turning the Meat to
give it a brown colour as for Gravies ; then add fmall
Broth or boiling Water, and let it boil flowly about
fix or feven hours ; when it has boiled about an hour,
add all forts of Roots, as done in Soup Broth, and a
Minionette, as directed in Meagre Broth (pag. 12.) This
Broth ought to be of a fine brown clear colour. It
ferves for all forts of Tureens, which are only diilin-
guifhed by the different forts of Roots or Greens with
which they are ferved ; and alfo for Craw-fiih, or
Rice. Simmer Crufls or toafted Bread a long while
\vith fome of this Broth, then put it into the Tureen,
and garnifh it with any forts of Garden Stuff. — All
kinds of Soups may be ferved in Tureens, with or
without Meat.
Garbure.
A Tureen with different Sorts of Meat.
rpAKE a good bit of Ham, flices of Lard and Beef,
with two Legs of a Goofe ; let the Meat catch a
little, until it has taken colour; then add Brorh, three
or four Onions, Carrots, Celery, and a green Cabbage,
firit fcalded in boiling Water ; boil it on a flow fire till
the Meat is done ; garnifli the bottom of your Difh
with
The PROFESSED COOK. iSi
\vith flices of Bread, and foak" it with fome of the
faid Broth until it catches ; put upon it the Ham and
the Legs of the Goofe ; add Broth fufficient only to
keep it of a thick fubftance.
¥ err me a la Flamande.
Tureen Flemifh Falhion.
CCALD half a dozen of Turkey Pinions, four Sheeps
Rumps, and half a pound or more of Pickled
Pork ; then tie up each fort together : Scald alfo a
good Savoy cut in quarters and tied ; put all together
into a Pan with good Broth, a faggot of fweet Herbs,
Parfley, green Shallots, three Cloves, Pepper and
Salt ; boil (lowly ; when done, drain the Meat, put it.
in the Tureen, and ferve a good Cullis Sauce with it,
cTerrine a I'Angloife.
Tureen Englifh Fafhion.
VfAKE a good Lentil Cullis, as dire&ed in Cullis
Articles, and boil a quarter of a pound of Rice
in good Broth ; take Sheeps or Beeves Rumps, and
bits of Pickled Pork, well brazed and cut in pieces,
with two or three Pigeons cut in quarters ; put in the
bottom of your Tureen fome of the Rice, then part
of the Meat, then Lentil Cullis, and fo continue; the
lall to be Lentils ; fry fome Bread Crumbs, and gar-
nifh .the Top therewith ; put it into a foaking oven
for half an hour. — You may ufe any forts of brazed
Meat in the fame manner.
Terri/te de ce que Ton veut.
Tureen of what you pleafe.
'T'AKE any forts of Butcher's Meat, fuch as Tongues,
Beeves Rumps, Brifket, Sheeps Rumps, or pieces
of Neck and Leg ; braze all thefe with flices of Lard,
a faggot of fweet Herbs, one clove of Garlick, three
of Spices, Thyme, Laurel, Pepper and Salt, and a
N « little
1 8 2 The PROFESSED COOK.
little Broth ; When the Meat is done, wipe the Fat
off, drefs it in the Tureen with what Ragout you
pleafe, or Cullis Sauce, or any other: If you would
ufe the Broth of the Meat, take care not to put in
too much Salt ; Ikim the Fat, fift it, and add a
little Cullis.
Terrine de SecaJJes.
Tureen of Woodcocks.
f^ ARNISH a Stew-pan with flices of Fillet of Veal,
and Ham ; trufs the Woodcocks whole, and give
them a few turns in Butter, then put them along with
the Veal and Ham, covered over with thin flices of
Bacon ; add Broth, half a pint of white Wine, Pep-
per and Salt, two Onions and other Roots diced, and
a faggot of fweet Herbs ; when done, put them in
the Tureen, free from Fat : Serve upon them a good
Ragout of Sweet-breads, fat Livers, Mufhrooms, &c.
&c. which you will find in the Ragout Articles.
I'errlne de Perdnx.
Tureen of Partridges.
A Partridge Tureen may be differently prepared ; as
with Cabbages, Lentil Cullis, or Sweet-bread Ra-
gout like the laft. Take what quantity of Partridges
you pleafe, trufs them as for boiling, and lard the
Breafts of fome to pleafe different taftes : If you would
drefs the Difh with Cabbages, cut a large one into
quarters, fcald it firft, then put it to boil with the
Partridges, or rather to flew, with about half a pound
of Pickled Pork, Broth, a faggot, Pepper, a little
Salt, according as the Pork will admit, and two or
three Cloves ; when done, drain the Partridges and
Cabbage; put the Birds into the Tureen, the Cabbage
round or between, and the Pickled Pork upon them :
Serve with a good Veal Cullis Sauce. If you would
' have
have it with Lentil Cullis, you wiH find the way to
make it in the Cullis Articles.
Terrlnes de Queues de Mouton, & Ailerons, au Coulis &
Ragout de A far on.
Tureen of Sheeps Rumps and Poultry-Pinions, with
Chefnut Cullis arid Ragout.
CCALD fix Sheeps Rumps, and as many Pinions as
you pleafe ; put the Rumps into a final! Pan upon
a few dices of Bacon, with a faggot, half a clove of
Garlick, two of Spices, a little Thyme and Bafil, half
a Bay Leaf, a little Broth, a glafs of white Wine, a
little Salt and Pepper, a flice of Ham, and a few
whole Mufhrooms ; boil on a flow fire ; when the
Rumps are half done, put the Pinions to them, and
let them fimmer gently : Take as many Cheihuts as
you think proper, and roaft them enough to peel both
hufks ; take the beft to boil tender in Broth, and
pound the others to make a Cullis, with fome of the
Broth of the firft preparation ; fift the Cullis in a Sta-
mine, and add a little Veal Cullis ; put the Rumps
into the bottom of the Tureen, the Fat being well
wiped off, the Pinions upon them, then the Chefnuts
whole, and laftly the Cullis.
Terrine de Tolailks.
Tureen of Poulteries.
*"T A K E Fowls, Chickens, Turkeys, or Pigeons,
which YOU pleafe, or feveral forts together; if
Fowls and Turkeys, cut them in quarters; if Chickens
and Pigeons, trufs them whole as for boiling, with the
Legs iii the infide ; lard them with large pieces of
Larding-bacon, and Ham intermixed, and braze them
in a well-lealbned Braze : Serve with any ftewed Greens
or Roots, which yon pleafe, or with a Ragout of Sweet-
breads : Or you may ferve them with any kind of
Sauce, leaving out the Ragout and Greens.
N 4 ferrinc
1 84 ¥be PROFESSED COOK.
/ '
Terrine au Monarque.
Kingly Tureen.
f* ARNISH the bottom of a Brazing-pan with flices
of Fillet of Veal and Ham ; upon this place a
Neck of Mutton larded, with Pickled Pork cut into
pretty large bits, two whole Pigeons trufled for boil-
ing, fix Quails, and a couple of Partridges of a good
Fume; feafon with Salt, whole Pepper, and Powder
of Bafil, and cover all with flices of Lard and Veal ;
put in a little Broth, a fmall glafs of Brandy, and flop
the fleam with a Pafte made with Vinegar ; fimmer on
a flow fire, or in the oven, about four or five hours :
Make a Ragout with chopped Truffles, Sweet-breads,
Cock's Combs, a bit of Butter, Broth and Cullis, and
reduce the Sauce pretty thick : The Meat being done,
put it into the Tureen ; fift the Broth, and mix it
with the Ragout, taking care it is not too Salt ; give
them a boil together, and ferve upon the Meat in the
Tureen,
Terrine de Lapreaux.
Tureen of Rabbits.
/^UT two Rabbits into great pieces, and lard them
through and through with large pieces of Bacon,
feafoned with Salt and fine Spices ; put them into a
Stew-pan with a good flice of Ham, a bit of Butter,
a faggot of fvvect Herbs, two Cloves, a Laurel Leaf,
a little green Bafil, and half a clove of Garlick ; fim-
mcr them a little while in this manner, then put them
into another Stew-pan, upon flices of Fillet of Veal,
with ail their firft feafoning ; cover them over with thin
flices of Lard, foak them about half an hour over allow
fire, and then add a glafs of white Wine ; when done,
put the Rabbits into the Tureen, and add fome good
lis to the liquid of their Hewing ; give them a
boiling
<The PROFESSED COOK. 185
boiling together ; fkim and fift the Sauce, add a Le-
mon Squeeze, and ferve it upon the Meat.
Terrine de * Macreufes au Jambon.
Tureen of Wild, or Sea Ducks, with Ham.
^PRUSS them as you do a Fowl for boiling, and
make a Farce with the Livers, fcraped Lard,
Mufhrooms, Parfley, green Shallots, raw Yolks of
Eggs, Salt and Pepper, and fluff the Fowls there-
with ; braze them four or five hours with a pint of
white Wine, flices of Beef and Veal, two Onions, a
Parfnep, a faggot of Parfley, green Shallots, one
Laurel Leaf, Thyme, three Cloves, Pepper and Salt.
For the Sauce, foak a few flices of Ham of the fame
bignefs, fimmer them on a flow fire until they are done,
and then take them out ; put into the fame Stew-pan
fome good Cullis, flirring it at bottom, 'to mix the
Glaze which the Ham has made ; add a little Vinegar,
and put in the flices of Ham again to warm with-
out boiling : Serve all together upon the Macreufes.
* This Water-fowl is not common in England ; but any eat-
able Water- fowl, and particularly a fmall kind of Duck called Shuffler,
may be drefled the fame way : This is further explained in the Arti-
ples relative to Wild Fowls.
'Terrlne de Pot/Jon.
Tureen of Fifh.
A K E frefh Water Fifli of any kind, or different
forts together. If they be dreffed en Gras, ftew
them with a few flices of Veal and Ham, a little
Broth, a glafs of white Wine, a faggot of fweet
Herbs, two Cloves, one of Garlick, Thyme and
Laurel, a few flices of Lard, Pepper and Salt ; when
done, drain them from the Liquor, and put the Fifh
in the Tureen ; add a little Cullis to their Broth, fkim
it, fift it in a fieve, and ferve upon the Fifh ; you may
id4 to it what forts of Ragout you pleafe,
1 86 The PROFESSED COOK.
If it is to be Meagre, braze the Fifh as fuch, and fervc
with their Sauce, or with Peas or Lentil Cullis. — Obferve,
that Tench muft be fcaled before they are drefled ; but
the fcales muft be left upon Pike and Pearch till they
are done, which will give the Meat a better colour,
and a finer white.
Terrine a la Neuvaine.
Tureen as you pleafe, or any how.
T TSE'a Tureen which will bear the fire, and put into
it any forts of Butchers Meat or Game you think
proper, being chopped pretty fmall, with feveral fliced
Onions, a little Beef Suet, half a glafs of Brandy,
Salt and Spices ; ftop the fleam with a Pafte made of
Flour and Vinegar, and ftew it flowly as you would
a la Mode Beef, for about five hours ; then take off the
Pafte, fkim the Fat a little, and ferve in its own Gravy.
It will alfo eat very well cold. — This Difli may be
dreffed equally well in a Stew-pan.
'Terrlne de Saumon.
Tureen of freih Salmon.
£* ARNISH a Stew-pan with a few flices of Veal and
Ham, and put upon them what quantity of Sal-
mon you pleafe ; cover it over with thin flices of Lard,
feafoned with 'Pepper and Salt, a faggot of Parfley,
green Shallots, two Cloves, Thyme, Laurel, and a
glafs of white Wine ; foak it over a very flow fire for
about an hour, then take out the Salmon, and put it
in the Tureen ; add a little Cullis to the Sauce, give
it a boiling to ikim it, and lift it in a fieve. — Inftead
of this Sauce, you may ferve a Sweet-bread Ragout,
or any other. — For Meagre, ferve with a Cullis of Craw-
fifh and Ragout.
Terrine
tfbe PROFESSED COOK. 1 87
Terrine de Saumon aux Ecrevijfes.
Tureen of Salmon, with Craw-fiih.
'"p AKE about three pounds of frelh Salmon cut into
two or three large ilices ; put them into a Brazing-
ipan, with Broth and white Wine in equal quantities, a
fmall bit of Nutmeg, Salt and Pepper ; boil over a
flow Fire about half an hour. In the mean time fcald
about half a hundred of Craw-fiih, in boiling Water,
and boil the Tails in Broth till very tender ; dry the
Carcafes to pound very fine, and add fomc good Cullis
thereto ; lift this in a Stamine, let it be pretty thick,
,and mix a little of the Braze with it, firft well flam-
med, then add the Tails ; warm without boiling, to
Terve in the Tureen upon the Salmon.
* Gijftrole au Ris.
'*TpAKE about half a pound of Rice, well waihed
in hot Water feveral times, and boil it in fat Broth
till very tender; ufe what kind of Meat you think
proper, fuch as Turkeys, Pigeons, or any kinds of
roultry; pickled Pork, Sheeps or Lambs Rumps,
&c. &c. braze the Meat till very tender : Lay a Down
of Rice in the Dim you intend to ferve to table, place
,the Meat upon this, and cover it over about an inch
1 thick with Rice ; fmooth it over with a Knife dipt in
melted Butter or Lard, and give it a good brown
'colour with a Salamander, or in the Oven. — This will
1 make a middling-fized Firft Courfe Dim.
* This CaJ/erole is often done in a Stew-pan proportionable to the
Diili intended j the different ingredients are laid clofe together and
intermixed ; they are then turned gently over to keep the form of the
Stew-pan, from which the Difh takes its name.
Different Hockepot.
Hochpot of different Sorts.
^JSE what kind of Meat you pleafe, as Briiket of
Beef, Mutton Stakes, whole Pigeons, Rabbits cut
jn quarters, Veal, or Poultry ; boil a long time over a
flow
The PROFESSED COOK.
flow fire in ftiort liquid, with fome whole Onions, Car-
rots, Parfneps, Turnips, Celery, a faggot of Parfley,
green Shallots, one clove of Garlick, three of Spices,
a Laurel Leaf, Thyme, a little Bafil, large thick Sau-
fages, and thin Broth, or Water ; when done, drain
the Meat, and place it upon the Difli intermixed with
the Roots ; fift and fkim the Sauce, reduce fome of it
to a Glaze, if you like, and glaze the Meat with it;,
then add fome Cullis in the fame Stew-pan, and Broth,
fufficient to make Sauce enough, with Pepper and Salt ;
fift it in a Sieve, and ferve upon the Meat. — If you
ufe Brifket of Beef, let it be half done before you put
in the Roots, which fhould always be fcalded firfl, as
it makes the Broth more palatable. This is ferved
either in a Difh or Tureen, but moftly in the latter.
-* Oui lie au Bain Marie.
Hochpot of all Sorts of Meat.
AKE an earthen Pot well fcalded, and put into it
four pounds of fliced Beef, one pound of Loin of
Mutton, two pounds of Fillet of Veal, one Partridge,
a Fowl, two large Onions, two heads of Cloves, one
Carrot, 'and a quart of Water ; put a Pafte made of
Flour and Water round the Cover to keep in the
fleam ; place this Pot within another fomewhat larger,
and fill up the vacancy between the two Pots with
Water ; let them fimmer or flew for feven or eight
hours, taking care to fupply the outer Pot with boiling
Water, fo that the Meat in the inner Pot may be kept
conftantly flewing ; when done, fift the Broth through
a fieve, let it fettle, and then fift it a fecond time
through a Napkin : Serve the Meat and Broth together
in a Tureen.
N. B. I have given this according to the Author ; but I ftiall ob-
ferve, that any Bufchers Meat or Poultry may be equally well drefled
without the Bain Marie (or one Pot boiling in another) provided only,
that, after the Pot is well flcimmed, you flop down the Steam very
clofe, and ftew on a very flow Fire.
Sakmdlcc*
PR o FE ss E D Co o K. 189
Salamakc.
/
A Fancy Difh, or Tureen.
pUT flices of Beef into the bottom of a Soup-pot or
Brazing-pan, with two or three fpoonfuls of Broth;
• jpon this place a Neck of Mutton properly pared, a
xmple of Partridges trufled as for boiling, one large
[Babbit cut in quarters and larded, a few thick Saufages,
i bit of Ham firfl boiled fome time in Water, a few
,vhole Onions, Carrots, Parfneps, a faggot of fweet
.Herbs, Salt and whole Pepper ; fimmer on a flow Fire
ibout fix hours; when the Meat is done drain it, wipe
:he Fat off clean, and lay it properly intermixed in the
Difh or Tureen you intend to ferve ; lift the Sauce and
.!kim it very well ; add a little chopped Chervil, give it
i boiling, and ferve upon the Meat.
Financier?.
Meaning a rich expenfive Dilh.
TPAKE a Head of Salmon, pretty long, of about
five or fix pounds, and clean it as for boiling ; lard
::he upper part with fine Lardons, fill it with a Ragout
of Sweet Herbs, Truffles, or Mufhrooms, and faflen
'<t fo as the Ragout don't get out. Take a Brazing-pan
mich of the bignefs of the Salmon, and place therein
lices of Lard and Veal, one or two flices of Ham, a
:aggot of Parfley, green Shallots, two Cloves, a bit of
.Vutmeg, a Laurel Leaf, Thyme, and a few fliced
Onions and Roots ; foak thefe on a flow Fire about an
lour, then put in the Salmon, being well tied; add
ome good Broth, a pint of white Wine, Pepper and
Salt, and fimmer about an hour. While this is doing,
)oil fix fmall Pigeons, as many fmall Fricandeaux
^'called Grewdins) a dozen of large Craw-fifh, and as
nany Truffles peeled ; prepare allb a Glaze with Veal
!md Ham : When all are ready, place the Salmon
Jpon the Dilh, and the fecond preparation intermixed
round
90 e PROFESSED COOK.
round it ; glaze the Meat, but not the Salmon : For
Sauce, mix fome good Confommee and Cullis, with a
glafs of white Wine, and a little Pepper and Salt ;
give it a boil, and ferve upon the Meat placed round
the Salmon.
Cbartreufe.
After the Name of an Order of Friars.
'"TAKE a Partridge trufled as for boiling, four
Sheeps Rumps fcalded, a couple of Legs of Fowl,
and braze them together with a few flices of Laid, a
faggot of Pariley, green Shallots, Thyme, Laurel, two
Cloves, Pepper and Salt, Broth, and a glafs of white
Wine : Scald bits of Carrots, Parfneps, Celery, and
Turneps, cut properly ; and boil them in good Broth
and ftewed Spinach : When the Meat is done, fift the
Broth, and mix it with the Roots and Spinach : Take
a Stew-pan the bignefs of the Dim you intend to ferve
upon ; cover the bottom with the flices of Lard which
were uled for the Meat, lay the Partridge in the mid-
dle, Breaft undermoft, then the Sheeps Rumps, and
the Legs of Fowls, in the form of a Star, intermixed
with the different Roots and Spinach, without Sauce;
leave it fo fome time on a flow Fire. When you are
ready to ferve, turn it over gently upon the Difli, and
take off the Lard ; wipe the fat off with a clean Rub-
ber, and ferve the Sauce of the Hewed Greens upon
the Meat.
Marbree.
Marbled, Coloured.
'"pAKE eight Pigs Ears, as many of Calves, well
fcalded, two pounds of Ham, a good large Calf's
Tongue, and eight Beeves Palates ; boil thole altoge-
ther with half Wine, and half Water, plenty of fweet
Herbs, four Cloves, Thyme, and Laurel, whole
Onions, and fine Spices ; when done, let them cool to
chop fine : Put a bit of Butter into a Stew-pan with a
few
PROFESSED COOK. 191
few chopped Truffles, green Shallots, chopped Parlley,
and a glafs of white Wine ; fimmer about a quarter of
an hour, then put in the minced Meat, with bits of
Breails of Fowl roafted, Piftachio-nuts, fweet Almonds,
and hard Yolks of Eggs cut in quarters ; feafon all
together with Salt and fine Spices, and boil with a pint
of white Wine, until the liquid is quite reduced :
Take another Stew-pan of the bignefs the Marbres is
to be; rub it all over with Butter ilightly, fufficient
only to flick Wafers of different colours in what lhape
you pleafe ; then place the Meat in this very clofe,
with the Juice of two Lemons, and put it in a cool
place to form a Jelly. When you want to ufc it, dip
;the Pan in warm Water, and turn it gently over upon
a Napkin.
Corbillon.
Intermixed like a Baiket.
Fillets of feveral forts of Game mixed to-
gether, finall Onions fcalded, and a few Craw-fiih
, trimmed ; tie all up in thin dices of Bacon, and boil
in good Broth, with a glafs of -Wine, feven or eight
fmall Grenadhis larded, a flice of Ham, a faggot of P?.r-
, fley, green Shallots, and two Cloves : When the Meat
is done, fift the Sauce, and reduce it to a Glaze for
the Fricandeaux ; lay it intermixed upon the Dim,
ferve with any Sauce you think proper, and garnim
the Dim round with fried Bread cut properly. — This
is alfo often intermixed with all forts of ftewed Herbs
and Roots, in the form of the Cajfcrok, with different
forts of Meat, Poultry, or Game.
Matelotte Royak.
Matlot Royal.
JjCALD one dozen of Cocks Combs, and three pair
. of Lambs Brains; put them into a Stew-pan upon
flices of Lard, Fillets of Rabbits and pieces of Eds
both
192 The PROFE s s ED Cook.
both larded with Anchovies, bits of Carp, Pinions of
Fowls or Chickens, a dozen of large Craw-fiih trim-
med, a few fmall Onions fcalded, Salt, whole Pep-
per, ,and half a Lemon fliced, being firft peeled ; wet
it with good Broth, a glafs of Wine, and a fpoonful
X)f Oil ; add a faggot of Parfley, green Shallots, one
clove of Garlick, three of Spices, Thyme and Lau-
rel : When the Meat is done, drain off the Fat, lay
it upon the Difh, well intermixed, and gurniih it
round with fried Bread; fift and fkim the Sauce,
add fome Cullis and Spawns of Ctaw-filh to thicken
it, boil it a moment, and ferve it upon the Meat,
Inftead of this you may ufe a Sauce a la Carpe, which
you will find in the Sauce Articles.
Matekttes de ce que fon veut*
Matlots of what you like.
'T'AKE fix Sheeps Rumps, half a pound of Pickled
Pork, eight Pinions of Fowls, and one dozen of
fmall Onions fcalded ; put all together into a Stew-
pan, between flices of Lard and Veal, with a faggot
of fweet Herbs, Pepper, Salt, and two Cloves ; foak
thefe on a How fire about half an hour, then add a
few fpoonfuls of Broth, and a glafs of white Wine :
When the Meat is done, drain it, and lay it hand*
fomely on the Dim; fkim and fift the Sauce; add fome
Cullis, a pounded Anchovy, a fpoonful of whole Ca-
pers, and ferve it upon the Meat; garnifh the Dilh
with fried Bread, cut in different forms.
Obferve, that the Rumps ftiould be half boiled
before they are put into the Stew-pan.
You may alfo ufe Pigs Tails, and Lambs, or any
forts of Meat you think proper.
Matektte
Vie PROFESSED COOK. 193
Matelotte Pruffienne.
Matlot, Pruffian Fafhion.
r\JT the Griftles of a Breaft of Veal into middling
pieces ; fcald them with bits of Pickled Pork,
and braze them together with a few flices of Lard,
half a Lemon peeled and iliced, a faggot as ufnal,
two Cloves, half a Laurel Leaf, Thyme, a little
Broth, and half a glafs of white Wine : When half
done^ add a nice Chicken quartered, a good Eel cut
in pieces, Pepper and Salt : When all is done enough,
drain oft' the Fat, and intermix the Meat upon the
Diih ; iift and fkim the Sauce, add fome Cullis and
Butter, and reduce it to a good confidence : When
ready to ferve, add fome fcalded Parfley chopped fine^
and ferve upon the Matlot.
Matelotte au General.
Matlot fit for a General.
O C O O P out the infide of eight large Onions, and
put therein a good Forced- meat made of Poultry
or Veal ; braze them ilowly with flices of Lard, and
as many fat Livers, a faggot, two or three Cloves,
Thyme, Laurel, Pepper, Salt, and Broth : Make a
Ragout of a dozen oi Cocks Combs, firft boiled in
Broth, adding fome Confommee, Cullis, and half a
glafs of white Wine ; fimmer it to reduce it to a good
confillence, lay the Onions and Livers intermixed on
your Difh, and ferve the Ragout upon the Meat ;
garnifli the Dim with fried Bread. — All thofe Drfhes
under the denomination of Matelotte may likewife be
ferved in Tureens.
Matelotte aux Oignons d'Hollande.
Matlot with large Dutch or Spaniih Onions.
C\ U T feven or eiglit bits of Beeves Rumps, fcald
them well, and braze them in Broth, with a Fag-
got, two Cloves, Thyme, Laurel, Pepper and Salt :
O When
194- e PROFESSED COOK.
When they are half clone, put in eight large Onions,
firfl fcalded ; and when finifhed, fift the Sauce, add
a glafs of red Wine and foine Cullis, and icrvc them
up as before directed,
Gateau dc llande de ce qv.e Ton veitt.
Meat Cake of what Sorts you pleafc."
A CCORDING to the bignefs dcfired, take of Beef
Stakes, of Leg of Mutton, Fillet of Veal, a Hare
boned, Beef Suet, and raw Ham ; chop all together
pretty fine, and feafon with Salt and fine Spices, chop-
ped Parfley, green Shallots, one clove of Garlick,
eight Yolks of Eggs, half a glafs of Brandy, and
two pounds of frefh Bacon, or leis, cut in dice ; mix
all well together : Take a Stew-pan, the bignefs of
the Cake you intend, and garnifh it all over with pret-
ty thick flices of Lard ; then put in your Minced-
meat, cover it clofe, and place it in the oven for about
four hours : When it is cold take it out of the Stew-
pan, and fcrape the Lard with a knife to make it white
and even. — You may garnifh this with all forts of Co-
lours, according to fancy, and ferve upon a napkin.
Gateau a I'Ejpagnolc.
Meat Cake Spaniih Fafhion.
A/JAKE a Forced-meat with about two pounds of
Fillet of Veal, a pound of Beef Suet, chopped
Shallots, Parfley, Mufhrooms, a fmall glafs of Brandy,
Pepper, Salt, and fix or eight Yolks of Eggs : Gar-
nifh a Stew-pan with flices of Lard, put this Farce
upon it, leaving a hole in the middle to put in a Ra-
gout of Pigeons finifhed to a good tafte ; cover it over
with fome of the Farce and flices of Lard, and bake
it in the oven about two hours; when done, turn it
over gently upon the Difh, take off the Bacon, wipe
the Fat off clean, bafte it with Butter and a little
Cullis mixt with two Yolks of Eggs, and ftrew it
with
<fhe PROFESSED COOK.
with Bread Crumbs ; put it a while in the oven to
take colour, and fcrve upon it a Sauce a I'Efpagnole,
which you will find in the Sauce Articles. You
may ufe any forts of Ragout, well rmrfhed, inftead of
Pigeons.
Compofitlon de Panade pour toutes Sortes de Viandes.
The Method of forming a proper Batter to be ufed
with all Sorts of roailing Meat.
A/fELT fome good Butter, put to it three Eggs with
the Whites well beat up, and warm thefe toge-
ther, llirring them continually. With this you mav
baile any roafting Meat, and then fprinkle Bread
Crumbs thereon, and fo continue to make a Crufl of
what thicknefs you pleafe.
Des Couleurs que Vonfcfert a la Cuijine.
Of Colours ufed in Cookery.
pf O R Red, take Beet-root baked and pounded, put
a little Cullis to it, and fift it in a Stamine, taking
care that it be pretty thick : You may make a little
thin Pafte of it, which cut to what form or flower
you pleafe, to be applied upon any thing you have a
mind to ftourilh ; bailing the Meat firfl with Whitefc
of Eggs to make the Colour flick, and then putting it
into the oven a moment, jufl to dry it.
Tellow is made with Yolks of hard Eggs pounded,
and a little Cullis, and fifted as the former.
Green is made with Spinach, fcalded and pounded,
and finished in the fame manner; and the like may
be done of any others.
Cochineal and Saffron al£o make very good Colours ;
and if you mix a little melted Ifinglafs with each, it
Will make the Jelly ftronger, and fitter to cut into dif-
ferent ftiapes, with which you may garnilh any cold
Dirties, according to fancy.
O * IV
•196 T'/je PROFESSED Co OK.
; De la FOLAILLE.
Of POULTRY.
Poulets en Frkajfee.
Fricaflee of Chicken.
C* U T a Chicken in pieces, and throw it into hot
Water to fcald a little, adding the Liver and Giz-
zard likewife, and the Legs, being firil fmged and the
Claws cut off; then drain the pieces all together, and
put them in a (Stew-pan with a bit of Butter, a few
Mufhrooms, and Artichoke-bottoms (if you pleafe)
firft fcalded about a quarter of an hour in hot Water,
a faggot of fweet Herbs, and one Clove ; put the Pan
over a good fire, and add a little Flour, warm Water,
Pepper and Salt ; boil it till the Chicken is done, and
very little Sauce remaining : When you are ready to
ferve, make a Liaifon with two or three Yolks of
Eggs and Cream, a little Nutmeg, if approved, and
a Squeeze of Lemon ; but fuch as do not like Cream,
may mix the Eggs with Broth A Hen Chicken is
preferable to a Cock, as the Meat is tenderer.
Fricajfee de Poulets a la Fermlere.
Fricaflbe of Chickens Farmer Fafhion, or in hafte.
J£ I L L one or two Chickens, gut, and cut them
Mn pieces, fcald them in hot Water, and without
giving time to cool, fry them in Butter, with a few
fweet Herbs, two Cloves, Pepper and Salt ; then add
Flour and hot Water, and boil till they are done, and
the Sauce is reduced : Laftly, make a Liaifon with
Yolks of Eggs, Milk or Cream, a little Nutmeg, and
Verjuice or Vinegar — This is only to be done in a
hurry, and if the Chicken does not cool it will prove
pretty tender.
Different^
PROFESSED COOK. 197
Dlfferentes Fricajees de Poulets.
FricaiTee of Chickens in different Manners.
/"*UT the Chickens in pieces, and put them into a
Stew-pan with a bit of Butter, a Faggot, a little
Flour, a glafs of white Wine and Broth ; boil till they
are done with Ihort Sauce ; take out the Faggot, and
make a Liaifon with Eggs and Broth, a pinch of chop-
ped Parfley, and a Lemon Squeeze. — If you chufe
to ufe Mufhrooms or frefh Morels, put the Meat and
Mufhrooms, or Morels together in a Stew-pan, with
a bit of Butter and Salt ; fimmer ilowly until they are
done ; the Mufhrooms or Morels will yield Liquid
enough : When finifhed, add a bit of Butter and
Flour, a little Cream, and warm without boiling; you
may alfo add a Lemon Squeeze.
Poulets a la Giblottes de Plujteurs Faxons.
Timbals of Chickens of different Manners.
'TpRUSS the Chickens as for boiling, cut them into
quarters, and put them into a Stew-pan with
Truffles or Morels, a faggot of Parfley and green
Shallots, half a clove of Garlick, two of Spices,
Thyme and Laurel, a bit of Butter, the Giblets,
Gizzard, and all the Trimmings ; fimmer all toge-
ther, and add a fmall quantity of Broth, a glafs of
white Wine, a little Flour, and a few fpoonfuls of
Cullis, with Salt and Pepper ; finim the boiling, and
reduce the Broth to the confidence of a Sauce ; take
out the Faggot, ikim the Fat, and ferve very hot. —
If you drefs them with fmall Onions, prepare the
Chickens. as before, fcald the Onions, and put them
into the Stew-pan with the Chickens, and a little But-
ter ; fimmer them fome time, then add Broth and
Cullis, with or without a little white Wine : When
done, fkim the Fat, and add a pounded Anchovy,
and a few whole fmall Capers.
Q Poulets
*£ke PROFESSED COOK.
Poulets 4 FEtuvef.
Chickens flewcd, or Matlot.
(^ U T a Carp, with the Roe, into large pieces, and
put them into a Stew-pan, with a Chicken cut in
pieces alfo, one dozen of fmall Onions fcalded, a few
Muflirooms, a flice of Ham, a faggot of Parfley,
Chibol, Thyme, Laurel, Bafil, two Cloves, and a
bit of Butter; fimmer all together, then add Broth,
a glafs of Wine, a few fpoonfuls of Cullis and Flour,
Pepper and Salt ; boil till the Chicken is done, and
the Sauce reduced ; then take out the Carp, Faggot,
and Ham ; but leave the Roe, and add a chopped
Anchovy, and a few fmall Capers ; place the Chicken
upon the Difh, intermixed with Onions and Roes ;
fkim the Fat off the Sauce, and ferve it upon the
Meat, garnifhing the Difti with fried Bread^
a la Cavalier c.
A la Cavaliere, meaning without Art or Ceremony,
*"pRUSS the Chickens as for boiling, the Legs being
tucked into the infide, flatten the Breaft, and ma-»
rinate them four or five hours in Oil, with Lemon
Slices peeled, (prigs of Parfley, whole green Shallots,
a clove of Garlick, Thyme, Laurel, Bafil, Salt and
fine Spices j then tie them up in thin flices of Lard,
and a good deal of Paper, with as much of the Mari-
nate as you can, and broil them on a flow fire : When
done, take off the Lard, and Herbs which may flick
to the Chickens, and ferve with what Sauce you think
proper.
Poulcts Mignons aux EcreviJ/es.
A favourite Dilh of fmall Chickens with Craw-fifh.
gPLIT two Chickens down the back, and bone
them all to the Legs and Wings ; fluff them with
a raw Farce called Salpicoa, cut into fmall dice, made
with Sweet-breads, Muflirooms, (craped Lard, chop-
ped
<Tbe PROFESSED COOK; 199
pcd Parfley, green Shallots, Salt and Pepper ; give
the Chickens rhcir proper form and few up the back ;
tie them up with flices of Lard, and bits of Linen or
Stamine, and boil them in a Pan much of their own
bignefs, with Broth, a glais of white Wine, and a
faggot of fvveet Herbs : When done, take off the
Lard, wipe the Fat off very clean, and ferve with a
Ragout of Craw-fifh Tails and Cullis : You will find
the way to make it in the Cullis Articles.
Poukts a la Perle.
\.
Chickens in the Form of Pearls.
C P L I T two Chickens and bone them all to the
Legs ; fill each half with a Salpicon as before, and
roll it in the fhape of a Pearl, cutting the Leg pretty
dole to give it a pointed form ; then few them up,
and braze them with dices of Veal and Lard, a little
Broth, a glafs of white Wine, two flices of peeled
Lemon, a Faggot, half a clove of Garlick, two Cloves,
a little Thyme and Laurel, Pepper and Salt : When
done, fift the Sauce, and fkim it very free from Fat ;
add a little Cullis to thicken it, reduce to a Sauce,
a.nd ferve upon the Chickens.
Poulets au V'm dc Champagne.
Chickens with White Wine Sauce.
A K E two large fat Chickens, trufs them like
Fowls, and lard them coarfly ; give them a fry in
Lard for a moment, then put them into a Stew-pan
with Dices of Veal and Ham, and the Lard in which
they were fried ; cov7er them with thin flices of Bacon,
a flice of peeled Lemon upon the Breafl of each, a
Faggot, two Cloves, Thyme, Laurel, a few whole
Mufhrooms, half a clove of Garlick, and a glafs of
white Wine : When done, fkim and fift the Sauce,
a little Cullis, and ferve upon the Chickens.
O 4. Poukts
200 *fhe PROFESSED COOK,
Poukts au Pontife.
Chickens, Pontiff Sauce.
CCALD and boil eight or ten fmall Onions till half
done, drain them, and marinate them with Truffles
cut into dice, two fat Livers, fine Oil, Salt and Pep*
per, Parfley, Shallots, and a little Bafil, all finely
chopped : Split two middling Chickens, and bone them
all to the Legs ; put the Marinate in them, trufs the
Legs upon the Breaft, few them up, and give them a
fry with a bjt of Butter ; then tie a couple of flices of
Lemon upon the Breads, with flices of Bacon, and
roafl them : Serve with a Sauce au JPontife, which you
will find in the Sauce Articles.
Poulets ji la Folette.
Wanton, or Fantaftick Chickens.
f"^ U T Carrots and Parfneps according to fancy, and
boil them in Broth, with half a dozen fmall
Onions : Cut alfo a few Truffles and Mulhrooms, and
a flice of Ham into dice ; put thefe lafl in a Stew-pan,
xvith good Butter, a faggot of fweet Herbs, two
Cloves, Thyme and Laurel ; give them a fry in the
Butter, then add Veal Gravy, and a glafs of white
Wine, and boil flowly : When done, fkim the Fat
very clean, add a little Cullis, and put to it the firft
preparation, with half a handful of Olives ftoned. —
Roaft two middling Chickens, fluffed with a little
Farce made of their Livers, &c. and rolled up in
flices of Lard and Paper : When done, ferve the
Ragout upon them.
Poulets a la Belle-vile,
Chickens, with a well-looking Sauce.
JJOIL eight or ten fmall Onions in Broth till three
parts done, put them into a Stew-pan, with fome
melted Lard, two flices of Lemon peeled, Truffles or
Mulhrooms,
tfhe PROFESSED COOK.
Mufhrooms, fat Livers cut into dice, Pepper and Salt;
fimmer flowly about half an hour without Liquid,
then let them cool : Bone two good Chickens, and
fluff them with the Ragout, wrap them up in flices
of Bacon, with Pepper and Salt, a few green Shallots,
Sprigs of Parfley, and a double Paper rubbed over
with good Oil or melted Butter; broil them flowly,
and when done, wipe off the Fat, and ferve with a
Sauce a la Belle-viie, which you will find in the Sauce
Articles.
Poulets a la Martie.
Chickens, Bride Fafliion.
"DONE two fmall Chickens,' fluff them with fat
Livers minced, and mixed with chopped Parfley,
one Shallot, a little Balil, fcraped Lard, Pepper and
Salt ; marinate awhile in good Oil, then wrap them
up with thin flices of Bacon, Veal, Ham, and double
Paper; put them into a Stew-pan upon a very flow
fire : When done, take off all the flices, and ferve
with Sauce Nonpareil. See the Sauce Articles.
Poulets a ritallenne*
Chickens, Italian Fafliion.
*Tp RU S S a couple of Chickens as for boiling, lard
them with Larding Bacon and Ham intermixed ;
give them a fry firft in Butter, then in a Stew-pan,
with flices of Veal, and the Butter you ufed firft, a
Faggot, one clove of Garlick, two of Spices, Pepper
and Salt, covered with flices of Lard, and half a Le-
mon peeled and fliced ; foak them about half an
hour, and then add a glafs of white Wine : When
done, lift the Sauce, and fkim the Fat ; add a little
Butter rolled in Flour, reduce it to the confiftence of
ft Sauce, and ferve it upon the Chickens,
Poulets
203 Ihe PROFESSED COOK.
Poulets a I'Afpic.
Chickens with fharp or relifhing Sauce.
T>OIL eight fmall white Onions till half done, and
•^ put them whole into a Stew-pan, with Truffles or
Muftirooms cut into dice, chopped Parfley, Shallots,
fat Livers, Thyme, Laurel, and two fpoonfuls of good
Oil; fimmer this until all is done tender, add Pepper
and Salt, and then let it cool : Split two Chickens,
take out the Breaft-bone, and fluff them with the
Ragout ; when well fattened, give them a fry in Oil
or Butter, then wrap them up with a few flices of
Lard and Paper, and finifh them in roafting : Servo.
with A/pic Sauce, as fet forth in the Sauce Articles.
Filets de Poukts a la Bechamel Pannee.
Fillets of Chickens, with Bechamel Sauce and
Bread Crumbs.
/^UT off the Hind Part of two or three Chickens,,
(viz. the Legs and Rumps, which will ferve you
for another Dilh) and roaft the Breafl, firft wrapped in-
Paper well rubbed with Butter ; when done, and cold,
cut all the Meat into Fillets, to put into a Bechamel
Sauce, and place it in the Difh you intend to ferve to
table ; ftrew Bread Crumbs over it, bafling with a lit-
tle melted Butter, and give it a colour in the oven,,
or with a falamander, or the cover of a Brazing-pan.
—You will find Bechamel Sauce in the Sauce Articles*
—This is alfo done with the remains of any kind of
cold Poultry.
Filets Souffles a la Bechamel.
Fillets raifed, Bechamel Sauce.
pUT a bit of good Butter into a Stew-pan with a
flicc of Ham, and two Shallots cut into bits, a
few Bafil Leaves, and one fliced Onion ; foak all to-
gether upon a quick fire, adding Cream fufficient, and
boil it till the Sauce is of a good confidence ; fift it
in
*The PROFESSED COOK. 203
in a fieve, add Pepper and Salt, and then put to it
Fillets of roafled Meat, as of Poultry, Rabbits, Par-
tridges, &c. with the Whites of two Eggs, firft well
beaten; mix all well together, and pour it in the Diili
you intend to ufe ; lallly, fprinkle Bread Crumbs over
it, place very fmall bits of Butter clofe to each other
upon the Crumbs, give it colour as in the former di-»
rection, and ferve it quite hot.
Fleurons a la Brunette.
Flouriih in Form of Petit Pate.
*"pAKE Petit Pate Moulds, or any other, and gar-
nifli the infide with very thin flices of Bacon ;
then cut Truffles in the form of any kind of flowers
you pleafe, lay them upon the Bacon, at the upper
part of the Moulds, for a border, and garnifh the
lower with any forts of Greens of different colours,
firft fcalded, and rubbed all over with Whites of
Eggs to make them flick ; then chop the Parings of
the Truffles, with Breaft of Fowl roafled, Udder,
fcraped Lard, half a Shallot, Pepper, Salt, and four
Yolks of Eggs ; fill the Moulds with this, cover
them with a thin ilice of Lard, and bake them, the
oven being of the fame heat as for Petit Pates : They
will only require about a quarter of an hour to bake.
When done, take off the Lard at the top, turn them
over carefully upon the cover of a Stew-pan, and
then take off the firfl 11 ices of Lard gently, for fear
of difplacing any of the garnifhing : Serve with a
good Cullis Sauce, mixed with a little white Wine. —
Any other kind of Forced-meat will do equally well,
Poulcts a la Bricoltere*
This name is taken from the way in which they are tr lifted, as re-
fembling part of a chairman's ftrap, or the harness of a ihaft-horfe.
J> O N E two or three fmall fat Chickens, all to the
Legs, which you trufs upon the Ikeafts ; give
them a few turns in a Stew-pan, with a little Oil or
204 ¥fte PROFESSED COOK.
Butter, and two flices of peeled Lemon ; then put
them into another Pan with a few flices of Ham and
Veal, the Oil or Butter, and Lemon which you ufed
before, and cover them over with flices of Bacon, a
Faggot, one clove of Garlick, two Cloves, Thyme,-
Laurel, Pepper and Salt ; foak all this about a quar-
ter of an hour, then add a glafs of white Wine, and
finifh the brazing; lift and fkim the Sauce, add a
little Cullis, to make a Liaifon, and ferve upon the
Chickens.
Petit PouJJins aux Pa-vies.
Small Chickens, and preferved Nectarines.
'ITR.USS three very fmall fat Chickens quite round,
and give them a fry in Butter ; then place a few
ilices of Lemon upon the Breafts, wrap them up in
Lard, and afterwards in Paper, and roafi them : Take
Nectarines, preferved in Vinegar, cut them in flices,
peel, and foak them in Water awhile, to take off the
i'cid ; mix a little Gravy and Cullis together, put the
Nedtarines in it to warm, and ferve this upon the
Chickens. — You may alfo cut them into quarters, and
fimmer them a little longer in the Sauce, to make
them tender.
Thefe are a particular kind of latter Nectarines,
which the French preferve as any fort of pickles in
England.
Fricafleg de Poulets a la Bourdois.
Fricaffee of Chickens ; after the Name of the Author
Bourdois.
(]UT two fmall Chickens as ufual, and put them
into a Stew-pan with all the trimmings, a flice of
Ham, a faggot of Parfley, green Shallots, two Cloves,
Thyme, Laurel, and a few Leaves of Bafil.; foak all
together a moment, with a bit of good Butter, then
fome Broth, a little Flour, and a glafs of white
Wine;
PROFESSED COOK. 205
Wine ; boill till the Chickens are done, and the Sauce
'reduced ; then make a Liaifon with two or three
Yolks of Eggs beat up with a little Broth, a few drops
of Verjuice, or a Lemon Squeeze ; pour this upon the
Difh you intend for table; let it cool, then ftrew it
icver with Bread Crumbs, and fmall bits of Butter,
', clofe to each other ; colour it in the oven, or with a
, Brazing-pan cover, or a falamander.
Poulets Hiftories.
Chickens, garnifhed, embellifhed, or coloured, &c.
'"TRUSS a couple of large Chickens as to roafl, give
them a few turns over the fire in a Stew-pan,
with Butter, and a Lemon Squeeze to preferve their
, whitenefs ; then take them out, and wipe the Breafl
, very clean ; cut a large Onion quite round, and pretty
thin, take two or three rings, which dip in Whites of
! Eggs, and apply upon the Breafl ; and in them lay
, preparations of different Colours, in proper forms, as
i your fancy fhall direct, bailing the Breafl of the
Chickens with Whites of Eggs to make the Colour
: flick ; then cover them over with thin flices of Lard,
and put them into a Stew-pan to braze, with a few
flices of Veal and Ham, and a faggot of fweet Herbs>.
i two Cloves, a bit of Laurel Leaf, a flice of Lemon
peeled, Pepper and Salt, a glafs of white Wine, and
as much good Broth ; cover it over with white Taper,
and let it braze on a middling fire about an hour :
When done, take off the Lard gently ; add a little
Cullis to the Sauce, reduce it to a good confiftence,
fift it, fkim the Fat clean off, and ferve it upon the
Chickens.
N. B. The Colours mentioned in this Receipt may be thus pre-
pared, viz. For Red, ufe Craw-rim Spawn, chopped Ham, or fome
of the Colours already mentioned, pag. 195. — For Green, ufe Herbs
of a good flavour, as Ravigotte. — Yellow may be prepared with the
Yolks of hard Eggs ; and White, with the Breaib of Poultry finely
minced-
'Poulets
The PROFESSED COOK.
Poulets a la Pierrettes.
Chicken Marbled*
*TpAKE up the Wings of three pretty large Chickens,
and lard them all as for Fricandeaux, viz. two
with Larding Bacon, two with Ham, and two with
Truffles, or any kind of Roots of another colour ;
braze them between a few dices of Lard, with Roots,
a faggot of fweet Herbs, a little Confommee, and
half a glafs of white Wine : The Meat being done,.
fkim and lift the Braze, add a little Cullis to the Sauce,
and reduce it on the fire to a proper confidence ; glaze
fome of the Wings, lay them properly intermixed on
the Table-difh, and ferve the Sauce under them.
Culottes de Pallets aux petits Onions.
Chickens Rumps with fmall Onions.
/CULOTTES are the Legs and Rumps cut off toge-
ther, which you will naturally fave, after ufing the
Breafts for Fillets, Forced-meat, or other ufes. Tie
up thefe Culottes in what form you pleafe ; give them a
few turns on the fire with good Butter, then put them
into a Stew-pan to braze, with a few dices of Harh
and Bacon, a Faggot, half a Lemon fliced, and fmall
white Onions, half boiled ; cover them over with thin
flices of Lard, add a glafs of white Wine, or a littlfc
Broth, and braze flowly ; when done, fift and fkirrt
the Sauce, add two fpoonfuls of Veal Cullis, reducft
the Sauce, and ferve Upon the Meat, with a Lemon
Squeeze, if not reliftiing enough of the Lemon from
the dices.
Poulets aux Ecrevijes.
Chickens with, or as Craw-fifh.
J£ O N E two or three middling Chickens, then roll
them pointed at the Neck part, and braze them
with dices of Lard and Ham, two or three dices of
Lemon
*The PROFESSED COOK. 207
«•
Lemon peeled, two fpoonfuls of good Jelly Broth, a
^lals of white Wine, Salt and Pepper, a faggot of
fwcet Herbs, half a clove of Garlick, and as many
large Craw-fifh as Chickens ; they will only require
about an hour to do : When finifhed, take them out,
• and wipe the Fat off; lay them on the Difh you in-
.tcnd for table, flick the Neck part into the Tail of a
Craw-fifh, the Body upon the Chicken, and the Claws
on the fide ; fift and fkim the Sauce, add a little Veal
.Cullis, reduce it, and ferve upon the Chickens.
Poulets a la Erode avec Ragout de Legumes.
Roafled Chickens with flewed Greens.
A/TAKE a little Forced-meat with the Livers, fcraped
Lardj chopped Parfley, Shallots, Pepper and
Salt ; Hurt a couple of Chickens with this, trufied for
roailing ; lay a couple of flices of Lemon on the
Breafts, and wrap them up with thin flices of Lard
and Paper ; roaft them, and ferve upon what fort
of flewed Greens you, pleafe, as Spinach, Morels,
Mufhrooms, Cucumbers, green Peas, Cardoons, fmall
Onions, any forts of Roots, Celery, Olives, &c. You
will find the method to drefs each fort in the Articles
for Ragout.
Poulets d la Erode d differentes Sauces.
Roafled Chickens with different Sauces.
t) OASTED or broiled Chickens may be ferved with
what Sauce you pleafe, as Nonpareil, Nivernoije,
Italienne, Marinierc, Celadon, Cotoris, Confommee, Saxe,
&c. which you will find among the Sauce Articles*
Poulets d ^Excellence.
Chickens, his Excellency's Fafliion.
£jUT a quarter of a pound of Pickled Pork into thin
flices, and foak it until it is three parts done ; then
put to it chopped Truffles, fat Livers, Parfley, Shal-
lots,
208 The PROFESSED COOK.
lots, and whole Pepper; fimmer thefe together tilf
all is done enough, with a glafs of white Wine, ad-
ding two Yolks of Eggs to thicken it ; then let it
cool : Take up the Skin of two fat Chickens, and
fluff fome of this Ragout under, and put the reft into
the infide of the body^ trufs the Chickens as for
roafling, and give them a fry in- a Stew-pan with BUN
ter, and a Lemon Squeeze ; then wrap them in thin
dices of Lard and Paper, to roaft. Make a Sauce
after this manner : Garnilh a fmall Stew-pan with thin
flices of Bacon, Veal and Ham, bits of Carrots, Parf-
neps, two fliced Onions, a Parfley-root, Thyme,- Lau-
rel, two Cloves, a little Nutmeg, and a fpoonful of
Oil; foak it about half an hour in a Stew-pan well
covered ; then add a glafs of white Wine, as much
Broth, and braze it about an hour and a half on a very
flow fire ; fift and fkim the Sauce : When you are
ready to ferve, chop three Shallots fcalded, add a
little Butter and Flour, make a Liaifon, and ferve
upon the Chickens.
Poulets a la Jardiniere.
(From the Garden Greens which make the Sauce.)
V/fAKE a Sauce with a few flices of Veal and Ham,
bits of Carrots, Parfneps, fliced Onions, and a
few Bafil Leaves ; foak it until it catches a little, then
put to it a glafs of white Wine, as much Broth, two
Cloves, and one of Garlick ; boil flowly to reduce to
a Sauce, then fift and fkim it ; add fome chopped
fcalded Chervil, a bit of Butter and Flour, give it a
boil, and ferve under roafted Chickens.
Povlets a la Bonne Amie.
Chickens without Art ; in a friendly, eafy Way.
£ U T off the Wings of four middling Chickens,
and flatten them with the handle of a knife ; ma-
rinate them with Pepper and Salt, chopped Parfley,
green
The PROFESSED COOK. 209
; green Shallots, Muihrooms, and a little good Oil ;
. then put them into a Stew-pan, feparately with the
: Marinate, on a good brifk fire, and turn them loon ;
they will be done in about a quarter of an hour :
. Take the Wings out, and lay them on the Difh you
intend for table ; add two fpoonfuls of Cullis to the
. Sauce, and ikim it well ; when ready, add alfo a good
Lemon Squeeze, and ferve upon the Meat,
Poulets en Papilkttes*
Chickens in Paper.
. A/TAKE a Farce with three hard Yolks of Eggs, two
fat Livers, Calf's Udder, Beef Marrow, green
Shallots, and chopped Muihrooms ; add two Yolks of
raw Eggs to mix it well together, with Pepper and
Salt : Cut two Chickens, each into four pieces, being
firft boned ; fluff each piece with fome of this Farce,
roll them round, faften them well, and give them a;
few turns in a Stew-pan, with Lard and Butter, a few
fine Spices, chopped Mumrooms and Parlley ; then
cover them with thin flices of Lard, and double Pa-*
per, and bake them in the oven : When done, unfold
the Paper and Bacon, fave as much of trie Herbs as
, you can, to mix with a little Gravy and Cullis,
, warm them together, add a Lemon Squeeze, and
ferve upon the Chickens,
Poitlets a la Dauplnne.
Chickens Dauphin Falhion.
V/fAKE a Farce with the Livers, Butter, Nutmeg,
1 Parfley, Shallots, Pepper, Salt, Mufhrcoms, and
two Yolks of Eggs; fluff the Chickens with this
Farce : When roafted fufficiently, put a little Farce
under the Wings and Legs, made of Bread Crumbs,
Butter, chopped Parfley, Shallots, Pepper and Salt ;
put the Chickens into a Stew-pan, Breafls undermofl,
with half a glafs of white Wine, and two fpoonfuls
P of
210 The PROFESSED COOK.
of Jelly Broth ; fmimer them about a quarter of an
hour : When ready, add a Lemon Squeeze.
Poulets en StiuctJJons.
Chickens as large Saufages.
TV/TAKE a Farce with Bread Crumbs, Cream, Breaft
IV1 of Fowl roaftcd, Calf's Udder half boiled, a lit-
tle. Tripe or Beef Marrow, a few Onions baked in
aflies, chopped Parflcy, Shallots, Muflirooms, Salt,
fine Spices, a fmall fpoonful of Brandy, and five raw
Yolks of Eggs : Make allb another Farce, called Sal-
picon, with a fcalded Sweet Bread, a few Livers, Mufh-
rooms, and a little Salt and Pepper : Split two Chic-
kens at the back bone thoroughly, put upon each
half fome of the firft Farce, and upon this fome of •
the fecond ; roll them round like Saufages, tie them
well with packthread, and braze them with a glafs of
•white Wine, as much Broth, ar.d a few flices of Lard:
When done, let them cool ; then put the remainder
of the Farce round the Chickens, wrap them in Cowl,
bafle them with Whites of Eggs, dip them in Eggs,
and ftrew them with Bread Crumbs ; and, laftly, put
them into the oven, until the Cowl is of a fine brown
colour. — For Sauce, fift the Broth in which they were
brazed, mix a little Cullis, ikim it well, add a Le-
mon Squeeze, and ferve under the Chickens.
: Poulets d r Admiral.
Chickens Admiral Fafnion.
TyjAKE a Farce with the Livers of two Chickens
chopped, with Truffles, Parflcy, Shallots, fcraped
Lard, Pepper and Salt ; fluff the Chickens with it,
and give them a fry in a Stew-pan with Butter ; trufs
them for roafting, wrap them up in dices of Lard, a
few flices of Lemon upon the Breafts, and double Pa-
per rubbed with Oil or Butter, and then roait them :
Take fome large Oyfters, fcald them in their own
liquor,
The PROFESSED COOK. 211
liquor, being bearded as for Ragout ; rub the bot-
tom of a Stew-pan with Butter, and lay a down of
fliced Truffles or Muflirooms, with a little Salt and
Pepper, chopped Parfley, and Shallots ; upon £his lay
a bed of Oyilers, and continue in this manner two or
three times over, pouring a little Oil or melted Butter
upon them ; cover the Stew-pan, and foak it about a
quarter of an hour on a flow fire, then drain the Oyf-
ters and Truffles to put upon the Chickens ; add a lit-
tle Cullis to the Sauce, and give it a boiling with half
a glafs of white Wine ; ikim the Sauce very clean of
Fat, and add a Lemon Squeeze, when ready to ferve
upon the Chickens.
Poulets a la Ttirtare.
Chickens Tartary Fafhion.
T~* RU S S two Chickens as for boiling, fplit them at
the back, and marinate them awhile in good Oil,
chopped Partiey, Shallots, Muflirooms, a trifle of Gar-
lick, Salt and Pepper ; make as much of the Mari-
nate flick to them as poflible, garnifh them with Bread
Crumbs, and broil them on a flow fire, bailing with
the remainder of the Marinate : Serve with Sauce Re-
mouladc in a boat. — You will find the way to .make it
in the Sauce Articles.
Poukts entre deux Plats.
Chickens done between two Diflies, viz. flewed flowly.
TARD two fmall Chickens, half Lard and half
Ham, and fluff them with a Farce made of their
Livers, &c. put them between two deep Difhes, with
flices of Bacon, Pepper, Salt, a few pounded Cloves,
bits of Carrots and Parfneps, flices of Onions, fprigs
of Parfley, two flices of Lemon peeled, and half a
glals of white Wine ; fimmer them on a flow fire :
When done, fift and fkim the Sauce, add a bit of
Butter and Flour to make a Liaifon, and ferve upon
the Chickens ; which ought to be very white.
P a Poukts
1 1 2 The PROFESSED COOK.
Poulets Marines.
Chickens Marinated.
/^ U T one or two Chickens as for FricafTee, and pur
the pieces into warm Water as you cut them \-
then drain the Water off, put them for about twoi
hours in a Marinate made of Water and Vinegar, Pep-]
per and Salt, fprigs of Parfley, whole Shallots, flices
of Onions, Lemon, Thyme, Laurel, and Cloves j:
keep the Marinate on hot afhes, to give it more tafte,
then wipe the Chickens quite clean with a Linen
Cloth ; dip each piece in Whites of Eggs, flour theril
over, and fry them in Oil or Hog's Lard brifkly, td|
give them a good Colour, and ferve with fried Parfley.
Poulets a la Sainte Mentboult.
Chickens broiled.
RU S S one or two Chickens as for boiling, cut
them in halves, and flatten them with the handle
of a knife ; lard them with half Ham and half Lard,
and boil them on a flow fire, in .a St. Menehoult,
which is done by putting a fpoonful of Flour into a
Stew-pan, with Milk fufncient to boil the Chickens,
Salt and Pepper, chopped Parfley, Shallots, Thyme,
Laurel, Coriander, bits of Roots, flices of Onions,
and a bit of Butter : When this boils, put in the
Chickens ; and when done, take them out, roll them
in Bread Crumbs, and broil them, or give them colour
in the oven, or with a Brazing-pan cover : Serve
with Sauce a la Nivernotfe, (fee Sauce Articles) or with
any other reliihing Sauce, as you ihall think proper.
Fricandeaux de Poulets a VEfpagnole.
Fricandeaux of Chickens, Spanifh Fafhion.
J>ONE two or three middling Chickens thoroughly,
and fluff them with a Farce made of fat . Livers,
fcraped Lard, two Yolks of Eggs, Pepper, Salt, and
one
The PROFESSED COOK. 213
me Shallot chopped very fine ; few them up to hinder
he Farce from getting out, and give them a few turns
n a Stew-pan with Butter ; wipe them, and lard like
it Fricandeau ; braze them in good Broth, with a
.lice of Ham, a Faggot, a little Bafil, two Cloves,
:ind half a clove of Garlick : When done, take them
out, fift the Sauce, and reduce it to a Glaze, to put
r>ver the larded part: Serve with a Spanifh Sauce, See
;:he Sauce Articles.
Poulets au Verd-Pre. :
Chickens with a Meadow-green Sauce,
VfAKE a Farce with the Livers, fcraped Lard, chop-
ped Parfley, green Shallots, Pepper and Salt ;
fluff the Chickens with it, wrap them in ilices of Lar4
and Paper, and roaft them : Serve with the above
Sauce, whiph you will find in th.e Sauce Articles,
Poulets d la Card/Ml.
Chickens the Cardinal's Faihion.
Y^UT the Breaft Bones out of two fat Chickens,
i and feparate the Skin from the Flefh without
breaking it ; ftuff them between, with Craw-fifh But-
ter, a little Pepper, Salt, two leaves of Bafil, and one
; clove of Shallots finely chopped ; few up the Skin
:very well, and give them a few turns in a Stew-span
over the fire with Butter; then wrap them up in dices
of Bacon and Paper to roaft : Make a Sauce with
good Jelly Broth, and half a glafs of white Wine,, or
a Lemon Squeeze : When ready, add a bit of Craw*
filh Butter, and ferve upon the Chickens.
Matektte de Poulets a la Broche,
Matlot of Chickens roafted.
CCALD a dozen of fmall white Onions, and put
them into a Stew-pan, with Mufhrooms, a faggot
of fweet Herbs, green Shallots, Thyme, Laurel, two
P 3 or
214 ffl>e PROFESSED COOK.
or three fat Livers, and a bit of good Butter ; when
fried a little, add half a glafs of white Wine, Cullis
and Broth, Salt, Pepper, and a little Vinegar or fmall
Capers whole : Serve under a couple of roafled Chic-
kens, and garnifh the Difti with fried Bread.
Matektte de Pov.lets a
Matlot of Chickens with Eel.
/^ U T two Chickens, each into quarters ; put them
into a Stew-pan, with a good bit of Butter, a fag-
got of Parfley, Shallots, Thyme, Laurel, one clove
of Garlick, three of Spices, and one dozen of fmall
Onions, firft fcalded ; foak this awhile, then add a
glafs of white Wine, or more, two or three fpoonfuls
of Cullis, Pepper and Salt : When the Chickens are
half done, put to them an Eel cut in pieces, and half
a fpoonful of whole Capers ; and when quite done,
take out the Faggot and Garlick, and ferve the reft
upon the Chickens ; garnifh round with fried Bread.
Matektte de Poulets Cults*
Matlot of roafted Chickens.
/"^ U T roafted Chickens as for a FricafTee, and fkin
them ; place the bits properly on the Difh you in-
tend for table, and put a little Broth to them to warm ;
make a Ragout of fmafl Onions, firft fcalded, then
boiled in Broth and Cullis, with a faggot of Parfley,
Shallots, half a leaf of Laurel, Thyme, and two
Cloves : When three parts done, put to it one dozen
of fmall Craw-fifh, and a little Salt and Pepper ; and
when ready, add a little Vinegar, and ferve upon the
Chickens.
Grenadins de Poulets*
Small Fricandeaux, done after the fame Manner as the
large ones, fluffed, larded, and glazed.
Poulets
*Tbe PROFESSED COOK. 215
Poitlets aux Trnfes.
Chickens with Truffles.
OARNISH the bottom of a Stew-pan with flices of
Veal and Ham, Truffles flicjd or whole, a fago-ot
of fwect Herbs, a little Balil, two Cloves, Pepper
and Salt ; trufs two Chickens as for roafting, and put
them into the Stew-pan, covered with flices of Lard ;
foak them on a middling fire about a quarter of an
hour, then add a glafs of white Wine, and finifh on
a How fire : When done, lift and fkim the Sauce, add
two fpoonfuls of Cullis, and reduce it to a Sauce con-
fiflencc ; put the Truffles round the Chickens, and
ferve the Sauce upon them. — Chickens roafted with
Truffles, are allb done by fluffing them with the
Livers and Truffles chopped together, and mixed with
a little Butter : Serve with a Ragout of Truffles under
them.
Poulcts a la Saint Cloud.
Chickens St. Cloud Faihion.
T)ONE two Chickens all to the Legs, and fluff them
with a Ragout made of fmall Onions, chopped
Truffles or Mufhrooms, fat Livers, and Anchovies,
all cut into dice, and well boiled with pretty thick
Cullis ; few up the Chickens, and trufs them as if
they were not boned ; give them a fry in Oil or
frefh Butter, and braze them in fome good Cullis,
upon a flow fire, between flices of Lard and Lemon :
When done, fift and fkim the Sauce, add a little
more Cullis, Pepper and Salt, and ferve upon the
Chickens.. You may alfo ferve with what Sauce
you think proper, being brazed and fluffed atter
this manner.
P 4 Poulets
216 yke PROFESSED COOK.
Poulets a la Liaifon aux petits Oeufs Compofis.
Chickens Liaifon Sauce, and fmall Eggs ihammed.
r* U T two Chickens into quarters, and braze them
with flices of Lard, a glafs of white Wine, a fag-
got of Parfley, green Shallots, a little Bafil, one clove
of.Garlick, two Cloves, a bit of Butter, Flour, Salt,
Pepper, a Dice of Ham, and one or two fpoonfuls of
Culb's : When done, fift the Sauce, fkim the Fat clean
off, and add three Yolks of Eggs beat up with fome
of the Sauce. — While the Chickens are brazing make
your fham Eggs after this manner: Soak Bread Crumbs
in good Cullis, until it is quite thick ; put it into a
Mortar, with one clove of Shallots chopped very line,
a fpoonful of Beef Marrow melted, and four or five
hard Yolks of Eggs ; pound thefe together with Pep-
per and Salt, then add two raw Yolks of Eggs ; mix
it well all together, make it into little Balls, which
roll in Flour, and put a moment into boiling Broth ;
then put them into the Sauce as prepared, and ferve
upon the Chickens.
Poulets a la Vittageoife.
Chickens Country Falhion.
/^UT out the Breaft-bones of two Chickens, and
trufs them as for boiling ; give them a fry in But-
ter, lard the Breafts with fprigs of Parilev, the Sides
with Lard, and roall them, bailing with Hog's Lard
to keep the Pariley crifp : When they are done, have
ready a well-tailed Ragout of Cucumbers, fplit the
Breads, and pour it into the Chickens : Serve under
a good Cullis Sauce.
Poulets an Gratin*
Chickens in Gratin.
*TPAKE roafted Chickens, fuch as have been at table,
or others, cut them in pieces, and put them into
a Stew-pan with a few fpoonfuls of Cullis, half a
glafs
PROFESSED COOK. 217
glafs of white Wine, a bit of Butter, chopped Par-
fley, Shallots, Mulhrooms, Pepper and Salt ; fimmer
all together about a quarter of an hour ; lay the
Chickens in the Dim you intend for table, with half
of the Sauce in the bottom, and Bread Crumbs or
Cruft Parings ; fimmer it until it catches ; (which is
the meaning of Gratin) when ready, add the remain-
.der of the Sauce upon the Chickens.
Poiikts en Surtout.
Chickens Mafqueraded.
/"""UT two Chickens into quarters, and braze them
with dices of Lard, a few flices of Lemon peeled,
a little Confommee, Pepper, Salt, a Faggot, and two
Cloves : Cut a large Eel into pretty long pieces, and
fplit each in two, without quite feparating them ; take
out the Bones, and lard the outride with fine Lard :
Boil this in Veal Cullis ; which, when done, reduce
to a Glaze, to glaze the Eel with ; lay the pieces of
Chickens in the Table-dim, and a piece of Eel upon
each : Serve with a Spaniih Sauce, or any other, ac-
cording to fancy and convenience.
Poukts a la Reine.
Chickens, with Sauce a la Reine.
''PAKE roafted Chickens, which have ferved before ;
cut all the Flefh from the Breaft, and cut out the
Breuft-bone; mince the Meat, and mix it with a Farce
made of Bread Crumbs, Cream, Beef Suet, fcraped
Lard, chopped Parfley, Shallots, Pepper, Salt, Nut-
meg, and four or five Yolks of Eggs ; fill the Chic-
kens with this, as if whole; fmooth them with a
knife dipt in Whites of Eggs, ftrew them over with
Bread Crumbs, and bake them in the oven : Serve
with a Sauce a la Reine.
Poukts
2 1 8 ttc PROFESSED COOK:.
Poukts an Celadon*
Chickens with Sea-green Sauce.
CCALD a good quantity of Parfley and Garden CreP
fes, or any other Herbs ; fqueeze the Water out,
and pound the Herbs very fine ; put them into a Stew-
pan with a good deal of Butter, fimmer them about
half an hour, and then fift them in a Stamine, preffing
hard with a fpoon to extraft the Juice of the Herbs ;
take part of this Butter to make a Farce, with the
Livers chopped, Salt and Pepper ; fluff the Chickens
\vith it, and wrap them in llices of Bacon and Paper
to roaft ; put two or three fpoonfuls of Cullis into a
fmall Stew-pan, boil it a moment, and put to it fome
of the former Butter ; add a Lemon Squeeze^ when
ready to ferve upon the Chickens.
Poukts a F Aiigloife.
Chickens, Englifh Fafhion.
pUT half a pint of Cream into a Stew-pan, with as
much Milk, and a handful of Bread Crumbs ; fim-
mer this till the Liquid is quite reduced to a thick Pap,
then add four or five hard Yolks of Eggs chopped, a
good bit of Butter, chopped Parfley, Shallots, Pepper
and Salt, a-*kt*-1r ^rrjtnrl Nnrmrrj^ and three raw Yolks
of Eggs to make the mixture ; ftuff a couple of good
fat Chickens with it, which ought to be truffed as for
boiling, place a few llices of peeled Lemon upon them,
wrap them up in Lard, and roaft them : Make a Sauce
with a good bit of Butter rolled in Flour, the Chick-
ens "Livers boiled and minced, a few chopped Capers,
one Anchovie, a few drops of Vinegar, Pepper, Salt,
and Nutmeg; reduce it as a white Liaifon, and ferve
over the Chickens, being firfl {tripped of the Lard
and Lemon dices.
Poukn
PROFESSED COOK. 219
Potdets en CaiJ/es.
Chickens in Paper Cafes.
'"pAKE roafted Chickens, and cut all the white Meat
into large Fillets ; marinate it about an hour,
with a little Oil, Padlcy, Shallots, Mufhrooms, half a
Bay-leaf, Pepper and Salt ; make Cafes of white Paper,
put the Fillets therein with their Marinate ; and place
them in the oven or under a brazing-pan cover :
When done, wipe off the Fat as much as poffible, and
add a little Cullis, and a Lemon Squeeze.
Poidcts au Romeftic.
Chickens au Romeflic, or with a Cullis made with
Fragments.
'"PAKE a Rabbit kept long, and cut as many Fillets
(without Bones) as you can ; marinate thefe about
an hour in melted Butter or good Oil, with chopped
Truffles, Mufhrooms, Shallots, Parfley, Pepper, Salt,
and Nutmeg ; take out the Breaft Bones of two Chick-
ens, without breaking the Skin, fill them up with the
Fillets of Rabbits, and the Marinate, few them up
very well, and trufs them for roalling ; give them firit
a fry in Butter, and then roaft them, wrapped in ilices
of Lard and Paper : For the Sauce, fimmer the Car-
cafe of the Rabbit chopped in pieces, with Legs and
Pinions of Poultry, adding thereto half a glafs of
white Wine, and three fpoonfuls of good well-tafted
Cullis ; lift it, and ferve upon the Chickens. — You
may alfo ferve with a Sauce made with the above Cul-
lis j or with any kind of Game.
Cu[(fes de Poulets a differentes Sauces &? Ragouts.
Legs of Chickens with different Sauces and Ragouts.
V\7HEN you have occafion to ufe the white Meat of
Chickens by itfelf, (which is often the cafe where
a deal of work is done) the Legs may alfo ferve.for a
good Difh. Braze them with pieces of Lard, and a
few
220 The PROFESSED COOK.
few flices of Lemon, to keep them white : Serve them
with what Ragout or Sauce you think proper.
Poulets a la DucheJJe.
Chickens, the Duchefs's Fafhion.
("]UT fome Artichokes as for frying, leaving only a
few of the tender Leaves ; fcald them a moment
in boiling Water, and then in Broth, with a few flices
of Lemon, Pepper and Salt : Roaft two fmall fat
Chickens ; and make a Sauce with chopped Parfley,
Shallots, Mumrooms, a bit of Butter, and Flour ; add
to this half a glafs of white Wine, two fpoonfuls of
rich Jelly Broth, and a little fprig of Fennel ; boil the
Sauce a moment and fkim it well : When the Chickens
are ready, put them on the Dim, the Artichokes round
them, and the Sauce over all.
Poulets aux petit 3 Pois.
Chickens with green Peas.
r^UT one or two Chickens as for a Fricaflee, put
them in a Stew-pan with a little Broth, a good bit
of Butter, Flour, a faggot of Pariley, Shallots, and a
little Mint ; when half done, put a quart of green Peas
into the fame Pan, boil on a flow Fire, and add
two fpoonfuls of Cullis and a little Salt ; let the Sauce
be fliort, and take out the Faggot before you ferve. — If
you would have it white, add three Yolks of Eggs
beat up with Cream, (leaving out the Cullis and Gravy)
give it a boil, Itirring it continually, and reduce the
liquid as much as poffible.
Poulets d la Peek.
Chickens in a Hurry.
gINGE a couple of Chickens trufled as for boiling,
fplit them at the back, and flatten them pretty
much with a Cleaver, or any thing elfe ; fcald a few
flices of Fillet of Veal, and lay them in the bottom of
a Stew-pan, with a flice of Ham and two or three
flices
PROFESSED COOK, 221
flices of peeled Lemon ; parboil the Chickens with a
good piece of Butter, two fpoonfuls of Oil, chopped
Parfley, Shallots, Muihrooms, Pepper and Salt ; then
lay them in the firft Stew-pan upon the Veal, fprinkle
feme chopped Sweetbreads over them, and cover
them over with flices of Lard ; let them foak about
a quarter of an hour on a flow Fire, add a fmall
glafs of white Wine, and finim the brazing ; then take
out the Chickens, lift the Liquid, and add to it fome
good Cullis ; boil it a moment, fkim it very free from
Fat, add a Lemon Squeeze if neceilary, and fervc
upon the Chickens. — A Fowl, Pigeons, or any other
kind of Poultry, may be dreffed after the fame manner.
Ponkts au Parmefan.
Chickens with Parmefan Cheefe.
T>RAZE a couple of Chickens with flices of Veal,
and Bacon, a faggot of Parfley, Shallots, Thyme,
Laurel, a little Bafil, two Cloves, and half an Onion ;
let them foak fome time ; then add half a glafs of
white Wine, a little Broth, whole Pepper, Salt, a good
bit of Butter, and a little Cullis : When done, fift and
fkim the Sauce ; put part of it into the table Diih with
rafped Parmefan over it, and the Chickens upon that ;
bafte them with the remainder of the Sauce, and
fprinkle more Parmefan over them ; put them into the
Oven, or under a Brazing-pan Cover, with heat enough
to give them a fine yellow colour ; laftly, clean the
border of the Dilh, and ferve with a Ihort Sauce.
Poulets au Blanc-mange*
Chickens with a Blanc-mange.
AT AKE a Blanc-mange with a pint of Cream, boiled
' with a little Coriander, and a Laurel Leaf; take
it off the Fire, and put to it a handful of fweet Al-
monds, finely pounded; fift it in a Stamine feveral
times, then add four or five raw Yolks of Eggs beat
up with a little Cream ; put it on the Fire, ilin ing it
constantly,
222 The PROFESSED COOK.
conftantly, for fear the Eggs Ihould curdle : Mince the
Breaft of a Fowl roaftcd very fine, with Beef Marrow,
leafoned with Pepper, Salt, and Nutmeg, and mix all
together. Bone two Chickens, all to the Wings and
Legs, and Huff them with this Blanc-mange, truls them
properly, and lew them up very well ; put them a mo-
ment in boiling Water, to fcald ; braze them with
Dices of Lard, ibme Milk, a Faggot, two whole Shah-
lots, Pepper and Salt ; when done, prick them in three
or four places to let the Fat out, and wipe them with a
clean Cloth : ferve with a Cullis a la Reine.
Poidets au Verjus*
Chickens with Verjuice Grapes, or others.
DUT a good handful of Verjuice 'Grapes into boiling
Water for a moment to fcald ; then put them into
a Stew-pan with two or three fpoonfuls of good Cnllis
and Jelly Broth, a piece of Butter, Pepper, and Salt :
Serve this upon a couple of Chickens roafted, and
Huffed with their Livers., &c.
Poulets au Sultan.
Chickens, Turkifli Fafliion.
a Farce with a Sweet-bread fcalded, fat
Livers, and Mufhrooms, cut into dice, with
fcraped Lard, Pepper, Salt, chopped Parfley, and Shal-
lots ; ftuff two boned Chickens with this, braze them
with ilices of Bacon and Lemon, firft peeled, flices of
Veal, one or two fmall bits of Ham, a Faggot, half a'
Laurel Leaf, two Cloves, a little Broth, and half a
glafs of white Wine ; braze them on a flow Fire about
an hour, then fift and fkim the Sauce; add a little
Veal Cullis, and fmall Yolks of hard Eggs, or iham
ones, as before directed (See Poidets anx Petit s Oeufs,
page 216 ;) boil it half a quarter of an hour, and ferve
upon the Chickens.
Poulets
PROFESSED COOK. 223
Poulets a la Favorite.
Favourite Chickens.
DONE two Chickens thoroughly, and make a good
Farce with Breaft of Fowl roafted, Beef Suet or
jvounded Lard, fweet Herbs finely chopped, Pepper,
•ialt, and Yolks of Eggs, iufficient to mix it well;
:ut the Chickens in two, and lay fome of this Farce
upon each half; cut an Eel into Fillets, which lay
upon the Farce, and cover it over with the Remain-
der, imoothing it with a Knife dipt in White of Eggs;
then roll up the Chickens in dices of Lard and pieces
of Starnine, and tie them well with Packthread ; braze
them in Broth with two glaffes of white Wine, a fag-
got of Parfley, green Shallots, a Laurel Leaf, Thyme,
half a clove of Garlick, two of Spices, Pepper and
Salt ; when they are done, take off the Lard, and
wipe the Chickens very clean, fqueeze them a little in
a cloth to get the Fat out, and ferve with a Sauce made
after this manner : Put two dices of Fillet of Veal
into a Stew-pan, with one dice of Ham ; foak it on a
flow Fire about half an hour, then add two or three
glaftes of white Wine, and two fpoonfuls of good
Cullis ; boil it about half an hour, to reduce it to the
confiftence of a Sauce ; lift it, Ikim it very clean, and
fervc it upon the Chickens.
Povlets en Salade.
Chickens in Sallad.
r^UT one or two good Lettuces as for Sallad, put
them in the bottom of your Saliad Difh, and upon
them Fillets of roafted Chickens, intermixed with An-
chovies, chopped Capers, and Sallad Herbs, properly
dilpofed in the form of Sprigs, Flowers, or any other
fort of defign.
Poule'ts
224 *The PROFESSED COOK.
Poulets Mignons aux Piftaches.
Favourite Chickens, xvith Piftachio Nuts.
"DONE two fmall Chickens, all to the Legs and
Wings ; fluff them with a Farce made of Sweet-
breads, chopped Truffles, or Mufhrooms, fcraped
Lard, Pepper, Salt, and two raw Yolks of Eggs ;
trufs them as if whole, and few them up to keep the
Farce in ; braze them flowly for about an hour with
flices of Bacon, Lemon, and Veal, a Faggot, two'
Cloves, whole Pepper, Salt, and two fpoonfuls of
Broth ; fift and fkim the Sauce, add two fpoonfuls of
good Veal Cullis, and a handful of Piftachio Nuts
Icalded ; boil together a few minutes ; wipe the Chic*
kens very clean, and ferve the Sauce upon them.
Matektte des Poulets aux Racines.
Matlot of Chickens with Roots.
/^UT a large Chicken into quarters, and put it into
a Stew-pan with five or fix thin flices of Pickled
Pork, two or three fpoonfuls of Broth, a little Cullis,
a Faggot, and two Cloves ; let it fimmer flowly : Cut
Carrots and Parfneps to whatfhape you pleafe, and fcald
them with one dozen of fmall Onions ; fimmer them
awhile in a Stew-pan by themfelves, with a good bit
of Butter, and then add a little Broth -and Cullis :
When three parts done, fift and ikim the Sauce of the
Chicken, and put it to the Roots ; reduce the Liquid
pretty thick, and ferve it upon the Chicken, the
Pickled Pork intermixed.
Poulets Glaces.
Chickens Glazed.
>pRUSS two Chickens as for boiling, and either cut
them in two, or leave them whole ; finge and lard
them as you do Fricandeaux, then braze them with
flices of Veal, one flice of Ham, three or four whole
Mufhrooms,,
The PROFESSED COOK. 225
Mulhrooms, a faggot of i'weet Herbs, half a clove
of Garlick, and two of Spices ; add a little Broth,
•and fimmer (lowly : When done, lift the Sauce, and
j: reduce it to a Caramel, to glaze all the Brcaft part
, of the Chickens : Put a little more Broth and Cullis
into the fame Stew-pan, to gather the remainder of
the glaze, which will ferve you for Sauce, adding a
Lemon Squeeze. — You may ferve thefe Chickens with
any Revved Greens.
Poulets a la Payfanne.
Chickens Country-wife Fafhion.
T>OIL a handful of Bread Crumbs in Cream till it is
quite thick, then take it off the fire, and put to it
a quarter of a pound of Butter, four Yolks of Eggs,
.Thyme, chopped Parfley, one Shallot, Pepper and
Salt ; ituff the Chickens with this, and roaft them,
being wrapped in dices of Lard and Paper ; make a
Sauce with a bit of Butter and Flour, one Anchovy-
pounded fmall, whole Capers, Pepper and Salt, a lit-
tle Vinegar and Broth ; make a Liaifon over the fire,
like a white Sauce, and ferve it upon the Chickens.
Poulets en Gdec ^ appelles Au Pere Dov'illet.
Chickens in Jelly, Au Pere Douillet, viz. Fribbling.
HpRUSS two Chickens as for boiling, fingc them, and
lard them with large Lardons rolled in fine Spices
and fiveet Herbs ; boil them with a Knuckle of Veal
firil fcalded, half a pint of white Wine, two Cloves,
a faggot of Parfley, Shallots, Thyme, Laurel, and a
little Coriander : When the Chickens are done, take
them out and let ihcni cool; fkim the Broth, fift it,
and boil it awhile with a Lemon diced, one raw Egg,
(and the Shell pounded) to clarify the Broth : When
this is clear, fift it in a napkin ; put the Chickens into
a pan much of their own bignefs, place upon them
ipru*s of 2reen Parftev. and other Colours as you ihall
O - * t • i
think
226 The PROFESSED COOK.
think proper, bathing the Chickens firft with Whites
of Eggs to make them flick ; lay the Chickens Breafts
undermoft, pour over a fufficiency of the Jelly to
cover them, and let them cool. — When you want
to ufe them, dip the Pan a moment into warm Water,
and turn them over gently.
Poulets a FIndienne.
Chickens Indian Falhion.
(See Turkifh Falhion, they are much the fame.)
Poukts a la Marmotte.
Chickens the young Wench's Fafhion.
/""LIT Carrots and Parfneps to what fhape you like,
and boil them in Broth with fmall Onions fcalded :
Cut Mufhrooms and pickled Cucumbers into dice,
put thefe in a Stew-pan, with a bit of Butter, half a
clove of Garlick, a Faggot, two Cloves, a little Broth,
Pepper and Salt ; boil awhile on a flow fire, then add
a fpoonful of Cullis, and the Roots ; give them a boil-
ing together, and ferve with roalted Chickens.
Du D I N DON.
Of TURKEY.
Dindon d la Broche a different Ragouts*
Roafted Turkey with different Ragouts.
JJ[ E N Turkies are moflly preferable to Cocks for
whitenefs and tendernefs ; the fmall fleihy ones-
are the moft efteemed, and they ought to be kept as
long as the weather will admit. Make a Forced-meat
with the Liver chopped, Parfley, Shallots, fcraped
Lard, Yolks of Eggs, Pepper and Salt : When pro-
perly trufled, give the Turkey a few turns over the
fire
¥he PROFESSED COOK. 227
fire in a large Stew-pan with Butter ; fluff the Farce
under the Breafc where the Craw was taken on*", and
roafl it, with Lemon flices. upon the Bread to keep it
white, dices of Lard, and double Paper : Serve with
what Ragout you think proper, as Mufhrooms, Mo-
rels, fmall Onions, or large Spanifh ones, Girkins,
fmall Melons, Cucumbers, Truffles, Green Peas, iYnall
Garden Beans, Endive, Cardoons, Roots of any forts,
Celery, Craw-filh, or any thing, according to the
feafon.
Dlndon farci d'Oignons & petit Lard.
Turkey fluffed with Onions and Pickled Pork.
OCALD two dozen of fmall white Onions, and boil
them in Broth, with half a pound of Pickled Pork
cut into thin flices, a faggot of Par/lev, screen Shal-
* OC? -* •* O
lots, Thyme, a Bay-leaf, two Cloves, whole Pepper
and Salt : When done, drain them all, fluif the Tur-
key therewith, and wrap it in flices of Lard and Pa-
per to roafl : Make a Sauce with a bit of Butter, a
^flice of Ham, two Shallots, and a few Mufhrooms ;
foak it awhile, then add two ipoonfuls of Broth, and
as much Cullis ; fimmer it about half an hour, fkim
it and fift it : When ready, add a fmall fpoonful of
Muflard, a little Pepper and Salt.
Dlndon au Pere Douillet.
(See the fame Name in Chicken Articles.) .
GINGE a Turkey over the Charcoal, and trufs it as
for boiling, the Legs within the Carcale ; put it in
a large Brazing-pan with flices of Fillet of Veal, a
Knuckle, a good bit of Ham, a few flices of Beef,
a large faggot of Parfley, green Shallots, one Laurel
Leaf, Thyme, a little Bafil, four Cloves, a little
Broth, a pint of white Wine, Salt and Pepper; boil
on a flow fire until the Turkey is done, then take it
out, drain it, fift the Broth, and' put it on the fire
again with two raw Eggs, (the Shells bruifed) and
2 two
PROFESSED CotfK.
two or three dices of peeled Lemon ; boil it, dirrino;
n until it becomes clear, and lift it in a napkin or
jelly-cloth : Put the Turkey into a Pan much of its
OAI'I bignels; boil five or fix Cniw-fifli, lay them pro-
perly in the bottom of the pan, intermixed with green
Pudlev, and other Colours, put the Turkey upon this,
Bread: undermoil, and pour the Jelly upon it. — When
you want to life it, dip the Pan in warm Water, and
turn it over gently upon a napkin : Garnifh the Difh
with Parilev.
Dindon en
Turkey Coloured.
f^ U T a Turkey in two, and bone it thoroughly;
make a good Farce with Bread of roafted Fowl,
and every thing as alreadv repeatedly directed ; lay
fome of it upon each half pretty thick, then lay on
minced Ham, Girkins, Trurlles or Mufhrooms, or
both, Bacon cut into dice, hard Yolks of Eggs,
White of Fowl, a few fweet Almonds, and Piftachio
Nuts ; cover thefe again with fome of the Farce, roll
up each half, wrap them in dices of Bacon and a
piece of Stamine, or any thing elfe to keep them
fait, and put them into a Brazing-pan much of their
own bignefs, with good Broth, half a pint of white
Wine, dices of Veal and Beef, fweet Herbs, two or
three Shallots, on clove of Garlick, three of Spices,
Thyme and Laurel ; braze them on a dow fire about
three hours ; let them cool in the Broth, to ferve cold
upon a napkin, or in dices. — It may alfo be done
u hole, and equally well.
Dindon a la Daube.
Turkey Dobed.
KE a good Salpicon, viz. a Farce with raw Meat
as before directed ; lard an old Turkey through
and through with large Lardons, rolled in Salt and
fine
'The PROFESSED COOK. 229
fine Spices, fvvect Herbs finely chopped, and mixed
all together ; put it into a Brazing-pan of its own big-
nefs, with flices of Lard at the bottom, a laree fa or-
. _s«^ *^
got of fweet Herbs, four Cloves, one of Gariick,
Thyme, Laurel, two or three Onions, two Carrots in
bits, \vholc Pepper and Salt, a glafs of Brandy, a pint
of white Wine and Broth ; braze flowly about fix or
feven hours until the Fleili gives under the finger ; re-
duce the Broth, fkim it and fift it : Let the Turkey
cool in the Sauce, to ferve cold together. — It may
alfo be nfed hot with the fame Sauce. — An old one is
equalh good as a young one for a Daube.
B
Daube de Dindon
Turkey dobed another Wav.
ONE an old Turkey thoroughly; lard a middling
Fillet of Veal in the fame manner as the Turkey
a la Daube ; lard alfo the Turkey, and fhiff it with
the Fillet of Veal ; finifh as the former, and ufe it
the fame way.
Dindon au Court Eoiullon.
Turkey in its own Gravy.
HpAKE out the Breaft-bonc of a Turkey, and fluff it
with a Sweet-bread fcalded ; cut into fmall bits
Miiilirooms, fcraped Lard, Pepper and Salt ; put the
Turkey into a Brazing-pan of its own bigncfs, wrap-
ped up in dices of Lard, with two fpoonfuls of Broth,
a jill of white Wine, a Faggot, Thyme, Laurel, three
Cloves, and a little Nutmeg ; braze flowly, and turn
it two or three times : When done, fkim the Sauce,
fift it, and add a chopped Shallot ; reduce the Sauce,
and ferve upon the Turkey.
Dlndon
230 57^ PROFESSED COOK.
Dindon Farci de Trufes a FEJpagnok.
Turkey fluffed «vvith Truffles, Spanifli Sauce.
p E E L about a pound, or a pound and a half of
Truffles, add a little Salt, Pepper, and fcraped
Lard, and fluff a frefh-killed Turkey therewith ; few
it up clofe, wrap it in two or three fheets of Paper,
and keep it in this flate for three or four days, that it
may take the flavour of the Truffles ; then roafl it
with flices of Lard round, and the fame Paper : Serve
with a Spanifli Sauce. See Sauce Articles.
Dindon en Timbak.
Turkey in Moulds.
"DONE a fat middling Turkey thoroughly, cut it in
two at the back, fpread it in a Stew-pan, and fill
it with a good Salpicon made after this manner : Cut
into fmall bits, Truffles, Mufhrooms, a fcalded Sweet-
bread, fat Livers, Parfley, Shallots, Pepper and Salt.
— Put this into the Turkey, and few it up like a bag ;
place a few flices- of Lemon upon it, wrap it up in a
Stamine, giving it the form of a Kettle-drum ; (that
is, round at bottom, and flat at top) braze it in a
Stew-pan of its own bignefs, with a little Broth, a
glafs of Wine, a few flices of Veal, a Faggot, three
Cloves, half a clove of Garlick, Thyme, Laurel,
Pepper and. Salt: When done, fkim the Sauce, and
fift it ; add a little Cullis, and reduce it to a good
confidence : Serve this upon the Timbale, being firft
well wiped of its Fat.
Dindon a rEcarlaie.
Turkey Scarlet Colour.
'J'AKE up the Skin of a fmall Turkey from the
FL-fh without breaking it, and fluff as much
Craw-fifh Butter under as poffible ; fluff the infide
with a Ragout made of the .Liver, Mufhrooms, Pep-
per
The PROFESSED COOK. 231
per and Salt, prepared in a good Cullis fhort Sauce ;
few it up, and wrap it witr^ dices of Lard and Pep-
per. Serve with a Craw-fiih Cullis ; you will find the
method of making it in the Cullis Articles.
*.
Dindon a la Mayence.
Turkey Mayence Faihion.
'TpRUSS a Turkey for roafling, finge it over the fire,
and lard all the Breafl with Mayence Ham, in-
ftead of Lard ; (cut the Ham with the grain, other-
wiie it will break in larding) wrap the Turkey up in
feveral Papers, and roafl it, bailing it often with But-
ter : Make a Sauce with a rich Cullis, half a glafs of
white Wine, two fpoonfuls of Gravy, Pepper, Salt,
and two or three Shallots finely chopped.
Dindon a la Poele.
Turkey in a Hurry.
USS a Turkey with the Legs inward, and flatten
it as much as you can ; put it in a Stew-pan, with
melted Lard, chopped Parfley, Shallots, Mulhrooms,
and a little Garlick ; give it a few turns on the fire,
and add the Juice of half a Lemon, to keep it white ;
then put it in another Stew-pan, with flices of Veal,
one (lice of Ham, the melted Lard, and every thing
as ufed before, adding whole Pepper and Salt ; cover
it over with flices of Lard, and foak it about half an
hour on a flow fire ; then add a glafs of white Wine
and a little Broth, and finim the brazing; fkim and
fift the Sauce, add a little Cullis to make a Liaifon,
reduce it to a good confiftence, and ferve upon the
Turkey.
Dindon Farcl de Marons & Saucijfes.
Turkey roafled, fluffed with Saufages and Chefnuts. •
"DO AST what quantity of Chefnuts you think pro-
per, peel them, and pound a few to make a
Farce, with the Liver, chopped Parfley, Shallots, &cv
a little
23 2 ybe PROFESSED COOK.
a little Salt and Pepper, a bit of Butter, and three
raw Yolk's of Kggs ; fluff the Craw of the Turkey
with this, and the Body with the whole Chefnuts, and
a good many fmall Saulages, firft fried in Butter till
half done ; roaft the Turkey, wrapped up with flices
of Lard and Paper, and ferve with a Cheinut Cullis.
See Cullis Articles.
Salmi dc D'mJon.
Turkey hafhed.
/"^UT the remains of a roaftcd Turkey properly ; put
them into a Stew-pan, with a glafs of white Wine,
chopped Parfley, Shallots, Mufhrooms, Truffles, if
any, Salt and Pepper, two fpoonfuls of Cullis, and
a little Broth •; boil half an hour, and reduce to a
iliort Sauce: When ready, add a pounded Anchor,
and a Squeeze of Lemon ; ikim the Sauce free from
Fat, and fervc all together.
Cuijfes de Dindon a la Provenfak.
Legs of Turkey the Provence Fafliion.
'jpAKE the Legs of a roafted Turkey, put them into
a Stew-pan with a glafs of Wine, as much Broth,
Pepper and Salt, a faggot of fweet Herbs, two Cloves,
and one of Garlick ; fimmer about an hour to reduce
the Sauce : Make a Ragout with a Sweet-bread, chop-
ped Mufhrooms, Parfley, Shallots, and a bit of But-
ter ; foak this a little while, then add a little Broth
and Cullis, and boil it fome time : When ready, add
a pounded Anchovy, chopped Capers, and a handful
ot Olives floned ; warm together, without boiling :
Let your tafte guide you for Pepper and Salt, and
the fharpncfs of the Sauce, which fliould be rclifhing.
Serve upon the Legs. This is alfo called Cuijes
Mafiuiut viz. Legs mafked.
_ Raw Legs of Turkies are alfo brazed tender, then
dipped in Oil or melted Butter, broiled of a fine
brown
PROFESSEDCOOK.
brown colour, and ferved with Sauce Remouhuk. — This
lait is called CuiJJfS de Dlndon d la Gendarme,
Ailes &? Cnijfcs de Dindon Qlace:s.
Wings and Legs of Turkey Glazed,
off the Wings and Legs of a Turkey ; (if of
a large one, the Wings alone will do for a Dilli)
cut them pretty large from the Breaft, lard them all
over, or only one, to pleafe different palates ; braze
them on a flow fire with fliccs of Veal and Ham, a
Faggot, two Cloves, whole Pepper, Salt, and Broth :
When done, fkim the Sauce, reduce it to a Glaze,
and finifh it like Fricandeaux. — You may allb braze
the Legs in the fame manner, and fervc them with
what fie wed Greens, Sauce, or Ragout, you mall think
proper. Or they may be drelfed a la Saint e Meneboidt,
or with Sauce Robert. — The remainder of the Turkey
will ferve for Filets a la Bechamel, in Paper Cafes, mi
Gratin, for Forced-meat, and many other purpofes,
as occafion fhall require — The Legs of Turkies that
have been fervcd before may alib be dreifed as above.
Filets de Dindon de plttfieurs
Fillets of Turkey different Ways.
the remainder of a roafled Turkey into Fillets,
all to the Legs ; prepare a Sauce with chopped
Mufhrooms, a bit of Butter, chopped Parfley, a Fag-
got, Shallots, half a clove of Garlick, Broth, Pep-
per and Salt ; boil it fome time, then take out the
Faggot and Garlick ; put in the Fillets to warm with-
out boiling, and add a Liaifon of two Yolks of Eggs
and Cream, and a Lemon Squeeze, when reaily. —
You may allb -drefs it with Cullis Sauce, or any
other,
234 Tfie PROFESSED COOK.
CuiJJes de Dlndon en Fafon de Cuijjes d'Oyes.
Legs of Turkies prefervcd, like the Legs of Geefe.
T3 OAST the Turkies till about half or three parts
done, and let them cool ; then cut off the Legs
and Wings properly, and lay them clofe in an earthen
veflel, fprcading fome Salt upon each, and a few Lau-
rel Leaves between ; lift the Fat of the roafting, mix
it with frefh Hog's Lard, and melt a fufficient quan-
tity of thefe together to pour into the pot, fo as to
cover the whole ; let it cool, £nd then cover it with
Leather or ftrong Paper, and fallen it fo that the air
does not penetrate. — When you have occaiion to ufe
them, dip them in hot Water to melt off the Greaie,
and finilh them in a Braze ; or broil them, and fervc
with what Sauce or Ragout you pleafe.
CuiJJes de Dlndon en Surprife.
Sham Legs of Turkey.
ID ONE a couple of Legs quite to the end, and fill
the infide with a Farce made of Livers, Sweet-
breads, Mulhrooms, farfley, Shallots, Pepper and
Salt, two Yolks of Eggs, fcraped Lard, and a little
Nutmeg; few them up, and braze them with flices
of Lard and Lemon : 'Serve with a Spaniih Sauce. —
Legs that have been ferved before will alfo do for this
Difh ; but then the Farce muft be previoufly boiled
in Cullis, firft covered with Bread Crumbs, and finilhed
in the oven.
Pates de Dindons a la Sainte Menehoult.
Stumps of Turkies, Sainte Menehoult; fried or broiled.
g I N G E ten or twelve Stumps over a Charcoal fire,
pick them very clean, and cut off the Spurs and
-laws ; braze them in a fmall Stew-pan with fat
Broth, two glafles of white Wine, a Faggot, Thyme,
Laurel, Nutmeg, one Onion, a couple of Carrots cut
in
The PROFESSED COOK. 235
in three or four pieces, Pepper and Salt ; when done,
drain them, dip them in the Fat of their Braze, roll
them in Bread Crumbs, and broil them {lowly, bafting
often with Butter: Serve with fried Parfley. — You
may alfo fry them, being dipped in a good thick Bat-
ter: When they are brazed tender, you may ferve them
with what Sauce you pleafe; alfo in Jelly, with Colours,
and Taragon Vinegar : Serve cold with the Jelly pro-
perly laid.
Des PIGEONS.
Of PIGEONS.
Fricaffee de Pigeons a la Pouktte.
White Fricaffee of Pigeons.
CCALD a few Pigeons in hot Water, (if large ones
cut them in quarters, middling in halves, and if
fmall ones let them remain whole, miffing the Legs
inwards) put them into a Stew-pan, with a good piece
of Butter, a flice of Ham, chopped Mulhrooms, a
Faggot, Thyme, a Bay-leaf, and two Cloves ; foak
them a little while, then add a fmall quantity of Broth,
with very little Salt, and whole Pepper ; fimmer on
a flow fire, reduce the Broth, and take out the Ham
and Faggot ; make a Liaifon with two Yolks of Eggs
and Cream, warm without boiling, and add a Lemon
Squeeze. — If you would garnifli the Pigeons with any
thing, fuch as Sweet-breads, or Artichoke-bottoms,
fcald them in boiling Water before you put them to
the Pigeons. — You may alfo drefs them with Cullis,
as many people do not like Cream, adding, in like
manner, Sweet-breads and Artichoke-bottoms, which
fliould be half done before mixing with the Pigeons,
as they require more time to braze than young Pigeons,
which
236 The PROFESSED COOK.
•which arc commonly ufcd for this purpofc. — In this
inftance they are called Pigeons au Coulls.
Fricajjee de Pigeons av.x petits Pols.
FricalFee of Pigeons with Green Peas.
T)REPARE fmall Pigeons as the former, or cut large
ones into quarters or halves; put them into a Stew-
pan with a good piece of Butter, a fl'ice of Ham,
what quantity of Peas you pleafe, a faggot of Pariley,
and a little Broth and Gravy : When half done, add
a little Cullis ; finilh the boiling, reduce the Sauce,
and take out the Faggot and Ham : If you pleafe you
may add a trifle of Sugar, Salt and Pepper, accord-
ing to tafte. — You may allb drefs them white, by only
ufing Broth in the boiling, and finifhing with two
Yolks of Eggs beat up with Cream.
i
Fricajjee de Pigeovs a la Payjlmnc.
Fricaflee of Pigeons Country Fafhion.
^UT half a pound of Pickled Pork into thin illces,
and foak it on the fire about half an hour, until
it is half done ; fcald two or three large Pigeons in
boiling Water, cut them into halves, and put them to
the Pork, with a faggot of Parfley, Shallots, Thyme,
Laurel, and two Cloves ; foak them a little while,
then add Water and whole Pepper : When done, ikim
and fift the Sauce, add three Yolks of Eggs and
Cream, and make a Liaifon without boiling : When
ready, add a little Vinegar.
Pigeons en Surtoui.
Pigeons Mafqucraded; (fee Chickens ditto).
Pigcot-iS an SoleiL
Pigeons of a fine bright Colour.
QCALD fmall Pigeons, leaving both the Pinions and
Legs, fplit them a little at the back, and Ikewer
the Legs fo as to keep them pretty clofe ; braze them
with
iJje PROFESSED COOK. 2.37
with a few ilices of Lard, ilices of Lemon, a Faggot,
two Cloves, a flice of Ham, Pepper, Salt, and a little
Broth : When they are almoft done, take them out to
drain, and dip them in a good thick Batter made of
Flour, two fpoonfuls of good Oil, fine Salt, Cyder,
Small Beer or Wine, poured in by little and little,
and ilirred continually to make it of a pretty thick
confidence ; fry them in frelh Hog's Lard, or Oil,
of a fine yellow Colour, and ferve with fried Parfley.
— It is the fine brown Colour which they ought to
have when properly fried, which gives them the name,
as in fevcral other Diflies.
Pigeons Foures aitx Plftacbes.
Stuffed Pigeons and Pifbchio Nuts.
"DON E three or four large tame Pigeons, all to the
Wings and Legs ; ttuff them with a Salpicop made
of Sweet-breads, fat Livers, chopped Muflirooms,
Parfley, Shallots, Pepper and Salt ; few them up as
if whole, and braze them with fliccs of Lard and
Veal, a Faggot, a glafs of white Wine, and as much
Broth : When done, fift and fkim the Sauce, add two
fpoonfuls of Cullis, and boil a moment ; then add a
linall handful of fcalded Piftachio-nuts, and ferve
upon the Pigeons.
Pigeons an Court Bouillon.
See Turkey ; this is done the fame, allowing for the
difference of time in brazing, &c.
Pigeons a la Saint e Mcncboalt.
"PHIS has been repeated fo often, th;U I fliall forbear
giving any further direction about it, except an\
material reafon fhould require it ; as common fenfe
will guide, for the different forts of meat.
DEEL
2 j8 T'he PROFESSED COOK.
Pigeons Glaces aux Legumes.
Pigeons Glazed and ferved with ftewed Greens.
*"p H E Y are larded and brazed like Fricandeaux and
Chickens, as before directed; finifh the fame way,
and ferve with fuch ftewed Greens as the feafon af-
fords, or as fancy directs.
Pigeons a la Perigord au Gratin.
Pigeons Perigord.
as many whole Truffles as you have Pigeons,
and put them into a Stew-pan with a glafs of white
Wine, a flice of Ham, Broth, a Faggot, and two
Cloves, and fimmer them fome time : Trufs four or
five fmall Pigeons, the Legs inwards ; take a little
Broth and Flour, with a few dices of Lard and Le-
mon, Pepper and Salt; make this boil, and ilir it
continually, then boil the Pigeons flowly therein :
The Truffles being done, take out the Faggot and
Ham, put the Pigeons to them, and fimmer them
fome time together : Make a little Forced-meat with
Livers of Poultry, chopped Mumrooms, Truffles,
Parfley, and Shallots, mixed with a little fcraped
Lard, two Yolks of Eggs, Pepper and Salt ; put this
into the bottom of the Dim, and place it on ames fire
to make it catch at bottom ; drain the Fat off, and
ferve the Pigeon upon it, intermixed with the Truffles.
Pigeons tiu Cingara, (an old Gafcoon Word.)
gRAZE four Pigeons with flices of Lard and Broth,
a faggot of fweet Herbs, a little Salt and Pepper ;
cut four flices of Ham, which foak fome time in
Water to make them frefh, then foak them in a Stew-
pan on the fire until they are done; take them out,
and put a little Cullis into the fame Pan, with a little
Vinegar, to gather what remains at the bottom, and
boil it a moment ; put the four flices of Ham upon
pieces of fried Bread of the fame bignefs, and the
Pigeons
PROFESSED COOK. 239
Pigeons intermixed, and pour the Sauce over all; or
with only the Ham flices upon the Pigeons, with the
Sauce poured over them.
Pigeons a la Broche a differentes Sauces & Ragouts.
Roafted Pigeons with different Sauces and Ragouts.
A/fAKE a Farce with the Livers, Mufhrooms, Par-
fley, Shallots, fcraped Lard, two Yolks of Eggs,
Pepper and Salt ; fluff the Pigeons with it, and roaft
them with a (lice of Lard wrapped in Paper, or with-
out ; and ferve them with what Ragout you think
proper, or is moft convenient. — You may alfo braze
them, and ierve with what Sauce or Ragout you pleafe.
Pigeons au Bafilic.
Pigeons with Bafil.
T)RAZE what Pigeons you pleafe in a common Braze,
the Legs being truffed inwards ; make a Farce
with Bread Crumbs foaked in Cream till it is quite
thick, Beef Suet fcalded, a little chopped Bafil, Par-
fley, green Shallots, Pepper and Salt, mixed with
Yolks of Eggs : When the Pigeons are done, drain
them, and let them cool, then wrap them^all over with
fome of this Farce ; bathe them in Eggs, fprinkle
them with Bread Crumbs, and fry them of a good
colour: Serve with fried Parfley. — You may alfo pre-
pare this Dim with Pigeons which have been fer.ved
already, with or without a Farce : Cut them in two,
dip them in thick Batter and Bread Crumbs, and fry
them as before : Serve with fried Parfley.
Pigeons en Hochepot a FEfpagjiole.
Hotchpot of Pigeons, Spanifh Fafhion.
*T*RUSS two or three large Pigeons, and boil them
in a fmall Soup-pot with Broth, all forts of Roots
fcalded, as Carrots, Parfneps, Celery, one dozen of
Onions, a faggot of ParQey, Shallots, Thyme,
one
±40 *fbe PROFESSED COOK.
one Laurel-leaf, whole Pepper and Salt; boil on a
flow fire with little Liquor : When they arc done,
put the Pigeons into the middle of the Difii, take out
the Faggot, and place the Roots round, well inter-
mixed : Serve with a Spanifh Sauce.
Pigeons are alfo ferved with any forts of ftewed
Greens ; and in this inftance they are brazed by them-
felves, and ferved upon what Greens you pleafe. —
Obferve, that they take their name from the Greens
with which they are ferved, as, Pigeons a la Braze d la
w/f, &c. that is, Pigeons brazed with Succory, &c.
Pigeons en Crepine an Pontifc*
Pigeons in Cowl, Pontiff Sauce.
HpHEY are done as all other directions to the fame
purpofe, fluffed with a good Farce made of Sweet-
breads, or Veal Kidney, Herbs, &c. brazed, and
ferved with the above Sauce.
Pigeons anx Ecre-v[jJl'S.
Pigeons with Crawr-fifh Cullis.
T> O I L the Tails of the Craw-fifli whole in good
Broth ; you may alfo add a little Cream to the
Craw-fifli Cullis, and one or two Yolks of Eggs, to
give more confidence : Drefs four middling Pigeons,
two being larded like Fricandeaux, and a couple of
Sweet-breads cut in two, and two of the pieces larded
alfo : Glaze the larded pieces ; and to keep the others
\\hite, put a flice of Lemon and a flice of Lard upon
each, while brazing : Thcfe may either be ferved with
ilcwcd Greens, or with the ufual Sauce. — Pigeons and
Parmefan are done after the fame manner as all other I
Diflics under the fame direction : Alfo an Gratia.—
Obferve, that as four Pigeons alone look rather naked
in a Firfl-courfe Dilh, they fhould be garniihed with
Sweet-breads, Artichoke-bottoms, Forced-meat Balls,
Chefnuts, Olives, or whole Craw-fifli, well tailed, and
brazed together.
Pigeons
PROFESSED COOK. 241
Pigeons a la Bry, a I'ltalienne.
Pigeons a la, Bry, (the Inventor's name) with Italian
Sauce.
1 '"TRUSS two or three large tame Pigeons as for roaft-
ing ; make a Stuffing with the Livers, chopped
' with Padley, Chibol, a trifle of Garlick, fcraped
[ Lard, Pepper and Salt, and mix it well with two
Yolks of Eggs ; lard the Pigeons with fprigs of green
Parfley pretty thick, and, while roafting, bafte them
!' often with frem Hog's Lard, to keep the Parfley green
'and crifp: Serve with Sauce a I'ltalie/me, which you will
j find in the Sauce Articles.
Pigeons a la Creme av.x EcreviJJes.
Pigeons with Cream and Craw-fifh, as a FricafTee.
, "DRAZE the Pigeons with a few flices of Lard and
the ordinary Seafoning: Make a Ragout with fmall
Craw-fifh well picked, by. putting them into a Stew-
pan with a few Mulhrooms, a faggot of Parfley, a
:• few Chibols, a little Balil, two Cloves, and a proper
I quantity of good Butter ; keep them a little while
• upon the fire, and then add fome Broth, Pepper and
] Salt ; reduce till it is pretty thick, and make a Liai-
i fon with three Yolks of Eggs beat up with Cream, a
t little Nutmeg, and fome Parfley fcalded and chopped ;
i finifh as ufual without boiling, and ferve the Pigeons
i upon the Ragout.
Pigeons au Beurre d' Ecrevijfis.
Pigeons with Craw-fifh Butter.
'"THEY are prepared by fluffing fome of the -Butter
under the Skin of the Breafts, then roafting them,
and ferving them with Confommee Sauce, a little of
the Butter being mixed therein. — See the method of
making Craw-fifli Butter, hereafter.
R Pigeons
242 The PROFESSED COOK.
Pigeons accompagnees mix Ecrev/J/es.
Pigeons accompanied with Craw-filh.
"DRAZE the Pigeons in a light Braze, with the like
number of large Craw-fifh ; feafon the Braze pro-
perly, and fkim and lift the bottom of it to ferve with
the Pigeons, intermixed with the Craw-filh, and add
what feaibning you pleafe to the Sauce.
Small Pigeons are alfo fomctimes ferved in the
Shells of large Craw-filh, which muft be properly
picked of the fmall Claws, and the Meat made into
a Farce. Put a fmall brazed Pigeon into each Shell,
and place the Farce round them ; then rub them over
with Yolks of Eggs, and put them into a Stew-pan
with a few flices of Veal, a glafs of white Wine, and
a few fpoonfuls of good Cullis : When done, fkim
and lift the Sauce, add a little more Cullis, and ferve
them hot. — The Pigeons require but a Ihort time
to braze.
Pigeons a la Cbarmante.
Pigeons in a delightful Manner.
CCALD five or fix fmall Pigeons, and braze them
with a few flices of Lard and peeled Lemon, Pep-
per, Salt, a faggot of fweet Herbs, and Broth. Lard
three or four Sweet-breads as for Fricandeaux, and
put thefe laft into a Stew-pan by themfelves,- with
fome Broth, a few thin flices of Veal Fillet, a Fag-
got, a few Chibols, two Cloves, and a little Bafil ;
braze flowly ; and when done, lift and Ikim the Braze,
and reduce it to a Glaze, to rub over the larded fide
of the Sweet-breads ; add a little Confommee to ga-
ther the remainder of the Glaze which may Hick to
the bottom of the Pan, fift it again through a fieve,
and add a little more Pepper and Salt, if neceflary,
and a good fqueeze of Lemon. Intermix the Pigeons
and Sweet-breads upon the Table-dilh, and pour the
Sauce
PROFESSED COOK. 243
Sauce over the former, but not over the latter, as it
would fpoil the colour of the Glaze.
Pigeons an Monarque.
Pigeons Roy^l Fafhion.
ClNGE what number of Pigeons of an equal big-
nels you pleafe, put a peeled Truffle in each, and
give them a fry in Butter, with chopped Mufhrooms,
Parfley, Chibols, a flice of Ham, Pepper and Salt ;
then put them into a Stew-pan to braze, with a few "
dices of Veal firit fcalded, and the firft Seafoning over
the Pigeons ; cover them with thin ilices of Bacon,
and a Laurel-leaf, and put a fhect of white Paper over
the whole ; (top the Pan clofe, and iimmer on a flow
fire until they be quite tender : Take out the Pigeons,
and wipe off the Fat ; lift the Braze, boil a moment
to ikim it very clean, and, when ready, add a Le-
mon Squeeze, and ferve it upon the Pigeons.
Pigeons en Surprize a la Ravigotfe.
Pigeons Mafked, with Ravigotte Sauce.
CCALD five or fix fmall Pigeons, and trufs them
with the Legs inwards ; fcald alfo as many Cab-
bage Lettuces for a quarter of an hour, and then,
fqueeze out the Water ; make a Farce of roaftcd
Poultry, fcalded Suet or Cow's Udder, Bread Crumbs
foaked in Cream, chopped Parfley, Chibols, Shallots,
Pepper and Salt ; mix thefe well together with raw
Yolks of Eggs, and put fome of this Farce into each
Lettuce, and a Pigeon in the middle ; tie them very
well with packthread, and braze them in a fmall Pot
or Stew-pan, with a little Broth, a flice of Ham, a
faggot of fweet Herbs, half a clove of Garlick, (or
two of Shallots) a Laurel-leaf, two Cloves, and a lit-
tle Salt and coarie Pepper : When they are done, take
them out ; fqueeze them gently in a clean Cloth to
R 2 extraft
244 je PROFESSED COOK.
extract the Fat, and ferve with hot R'avigotte Sauce.
See the Sauce Articles.
ClNG
Pigeons d la
Picreons with Cream Sauce.
o
E the Pigeons on a Charcoal fire, trufs them
as the laft, and fcald them a moment in boiling
\Vater ; fplit them a little at the back, and fill them
with a Farce made of fcalded Sweet-breads cut into
dice, mixed with chopped Mufhrooms, Shallots, Par-
fley, Pepper, Salt, and fcraped Lard ; braze them
between thin dices of Lard with a few fpoonfuls of
Broth, and when done, drain and flatten them a little; '
place a Farce made of Poultry and proper feafoning,
mixed with raw Yolks of Eggs, as ufual, round each
Pigeon ; roll them in Veal Cowl, dip them in Yolks
of Eggs, and then in Bread Crumbs, drop a little Oil
over them, and give them a good colour in the oven :
When ready, wipe off the Fat, and ferve with a good
rich Culiis Sauce ; that which is called Reftorant, (or
the richeft) is as proper as any.
Pigeons au Parmefan, et au Gratln.
Pigeons glazed, or with Parmefan Cheefe.
g I N G E five or fix fmall Pigeons, and fluff them
with a Farce made of their Livers, with fcraped
Lard, chopped Mufhrooms, Shallots and Parfley ;
put them into a Stew-pan upon tnin flices of Veal,
and flices of Lard over them, with a few fpoonfuls of
Broth ; fimmer on a flow fire, and when done, take
out the _ Pigeons: Put a little Culiis into the fame
Pan, boil it a moment, and fift it in a fieve ; put a
little of this Sauce into the Table-difh, with iviped
Parmefam Cheefe, and the Pigeons upon it ; thai cdd
more Sauce and Cluefe, and keep the Difh on afhes
fire, with a proper cover whereupon to place- hot coals
fufficient to give the Cheefe a yellow-brown Colour ;
or
The PROFESSED COOK. 245
or it may be done in a foft oven : Serve it dry. — For
the Gratia ; take a fcaklcd Sweet-bread and two fat
Livers, and cut them into two or three pieces ; take
alfo two or three Artichoke-bottoms half boiled, \vith
a few Mnfhrooms, a flice of Ham, four fmall Pigeons
linged and icdded, a little Parilcy and Thyme, half
a clove of Garlick, a few Chibols, two Cloves, one
Laurel-leaf, and a proper quantity of Butter ; give all
.a fry in a Stew-pan for a few minutes, then add fome
Gravy and a glafs of white Wine, a little Broth,
coarfe Pepper and Salt ; fimmer f lowly, and when
done, Ikim off the Fat very clean, pour half of the
Sauce into the Table-dilh, and place it on a pretty
fmart fire until it forms a Gratin, viz. catches at the
bottom ; then put the Pigeons thereon, and the re-
mainder ; fimmer a little while together that the Ra-
gout may take the tafte of the Gratin ; and when ready
to ferve, add a Lemon Squeeze to the remainder of
the Sauce, and pour it over all,
Pigeons a la Fiane.
From the Name of the Inventor.
A/TAKE a good Puff-pafte, cut it into pieces of a
proper bignefs, and prefs each hard into a Scol-
lop-fhell, to make it take the form thereof, and then
bake them in the oven ; obferving to prepare double
the number of thcfe artificial Pafte-ihells to the num^
ber of Pigeons you intend to drefs. Take three or
four pretty large Pigeons, fcald them, leaving the
Legs, Wings, and Heads, and braze them in well-
feaioned Braze till about half done ; then take them
out, dip them in a Batter made of Flour, Oil, white
Wine or Beer, the White of an Egg beaten vp, and
a little Salt, taking care that it be neither very thick
nor thin : Laftly, fry the Pigeons of a fine yellow
colour, ferve one in each of the Paile-iliclls, nnd
cover them over with another.
R 3 Picons
246 tfhe PROFESSED COOK.
Pigeons aux AHes, aux Grenadlns.
Pigeons as if alive, with Fricandeaux.
'"PAKE half a dozen Pigeons of equal bignefs, and
fcald them without taking off the Heads or
Wings ; truTs the Legs within the Body, 7and put
fmall fkewers in the Necks, to keep them in the form
in which they appear when feeding ; braze them ilowly
for about an hour in a White Braze, with a few dices.
of Ham, Veal, and Lard, placing the Pigeons upon
the Meat, backs .imdermoft, and laying thin dices of
Lard over them; feafon them with a little Salt and-
coarfe Pepper, half a peeled Lemcn diced, a glafs of
white Wine, a little Oil, and fome fvveet Herbs. Pre-
pare a fmall Fricandeau, which lard, braze, and glaze
as ufual : When ready to ferve, place the Fricandeau
in the middle of the Dim, and the Pigeons round it,
flicking the Bills therein as if they were feeding upon
it ; fift and fkim the Braze as ufual, add a little Cullis
to thicken it, and pour it over the Pigeons only, and
not over the Fricandeau.
Pigeons d la Brunette.
Brown Pigeons.
GlNGE five or fix middling-fized Pigeons, lard them
thoroughly with Truffles, and give them a fry in
a Stew-pan with a few fpoonfuls of Oil or Butter,
chopped Truffles, Parfley, and Shallots ; then put
them with all their feafoning into another Pan, gar-
ni(hed with ilices of Ham and Veal, cover them over*
with thin Ilices of Lard, and foak them about half an
hour on allies fire ; add a glafs of white Wine, as
much Broth, and finifh the brazing ; take out the Pi-
geons, put a little Cullis to the Braze, boil it a mo-
ment, Ikim and fift it well through a fieve, add a
Lemon Squeeze, and ferve it upon the Pigeons.
PigeotU
^he PROFESSED COOK. 247
Pigeons au Revere/id.
Pigeons the Clergyman's Fafhion.
'TpRUSS good large Pigeons with the Legs inwards,
fplit them at the Back, flatten them, a little, and
marinate them about an hour in Oil, with the Juice
of a Lemon, two whole cloves of Garlick, two or
three Spice Cloves, Thyme, Laurel, Pepper, Salt,
Bafil, and Parfley ; then fry them in Hog's Lard, and
fcrvc with fried Parflev.
j *
Pigeons a la bate.
Pigeons in a hurry.
'TpRIM fmall Pigeons, and put them into a Stew-
pan with a good piece of Butter, a glafs of Wine,
half a Lemon fliced, a bunch of Parfley, Chibols,
Shallots, Bafil, two Cloves, a flice of Ham, and a.
few fmall dices of Veal firft fcalded ; put the Pan
upon a brifk fire for about a quarter of an hour, then
place them upon a flow fire, fimmer them till perfectly
done, and ferve with what Sauce you pleafe.
Pigeons au Gros Re/ic.
Pigeons with a Ragout.
GINGE middling-fized Pigeons, and leave the Legs
at full length; fluff them in the Craw with a Farce
made of their Livers, fcraped Lnrd, chopped Truffles
or Muihrooms, Shallots and Pariley, mixed with Yolks
of Eggs ; give them a fry in Butter, and then wrhp
each Pigeon in a (lice of Veal larded as for a Frican-
deau, and roaft them : Serve with any of the follow-
ing Ragouts, viz. of Sweet-breads, Mufnrooms, Truf-
fles, Cocks-combs, or fat Livers, properly relifned
with Pepper and Salt, and a -good Lemon Squeeze.
R 4 Pigeons
PROFESSED COOK.
' Pigeons a la Mtette.
Pigeons with Marrow.
'T'RUSS tolerable-fized Pigeons as for roafting, and
fluff them with a Farce made of Beef Marrow,
two Anchovies, Shallots, Parfley, a few Tarragon-
leaves, and a little Pepper, mixed with raw Yolks of
Eggs ; wrap the Pigeons in flices of Lard and Paper,
roaft them, and ferve with a Sauce made of Cnllis, a
glafs of white Wine, as much Broth" two flices of
peeled Lemon, a few Rocomboles bruifed, a little
Salt and Pepper ; boil this about half an hour, reduce
it to a good confidence, and lift it through a fieve ;
then add a piece of Butter and fome chopped Parfley,
iimmer it a little, and ferve it under the Pigeons.
Pigeons a la Provenple.
Pigeons Provence Famion.
'IPRUSS the Pigeons as for boiling, put them into a
Stew-pan with a fpoonful of Oil, fcalded Sweet-
breads, Mulhrooms and Truffles, (or you may leave
out the Truffles if you pleafe) a clove of Garlick, a
faggot of fweet Herbs, two Cloves, and a few Bafil-
leaves ; fimmer them a moment, add fome Broth Cnl-
lis, and a glafs of white Wine, and ftew them floxvly:
When done, fkim the Sauce, add three Yolks of
Eggs beat up with fome Broth, two Shallots finely
chopped, a little Nutmeg and Pepper ; make a Liai-
fon without boiling, and add a Lemon Squeeze when
ready to ferve.
Pigeons en Herifon.
Pigeons like Hedge-hogs.
J N preparing this Difli the Pigeons are larded with
Ham, the ends of the Lardons being left pretty
long, fo as to refemble the thorns of a Hedge-hog ;
they are then fluffed with a Salpkon half Hewed, and
afterwards
*fhe PROFESSED COOK. 249
afterwards brazed with proper feafoning, like all other
Ragouts, and ierved with what Sauce you pleafe.
\ Pigeons a rintendante.
Pigeons the Comptroller's Manner.
'T1 H E S E are dreffed nearly the fame as Pigeons a la
Princejfe, (See pag. 250.) only that in this Diih
the Truffles are omitted.
Pigeons aux Qignons en Crcpine.
Pigeons in Cowl, With Onions.
r* U T a dozen of large Onions into dice, put them
in a Stew-pan with a good quantity ot Butter,
and ftir them over a flow fire till they are done ; when
they are cool, mix them with three raw "Yolks of
Eggs, a little fcraped Lard, a pinch of pounded An-
nifeed, two chopped Anchovies, Salt and Pepper. —
Take fmall Pigeons brazed as ufuat, wrap them in
fome of this firft preparation, and afterwards in pieces
of Veal Cowl ; folder the Cowl with Yolks of Eggs,-
roll them in Bread Crumbs, and lay thern in the Ta-
ble-difh ; pour a few drops of Oil or melted Butter
over them, place them in the oven to take a good
colour, and ferve under them a Sauce made of good
Cullis and Confommee.
Pigeons a la Crapaudlne.
Pigeons like a Toad.
CINGE the Pigeons, and trufs them with the Legs
inwards ; and, to give them the form required,
leave the Head on, fplit them at the Belly, and turn
the Brcaft over the Head ; otherwife cut the Pinions
and the Neck off, and fplit them at the Back : Ma-
rinate them about an hour in Oil, with fprigs of green
Parfley, whole Shallots, chopped Mufhrooms, Pepper,
Salt, and a few chopped Chibols ; roll them in Bread
Crumbs feveral times, dipping them each time in the
Marinate,
250 The PROFESSED COOK.
Marinate, to make as much of the Crumbs flick
thereupon as poflible ; broil them .over a clear fire,
bailing with the remainder of the Marinate. When
they are done, ferve a clear Sauce under them, made
of Cullis, a little Verjuice or Vinegar, Pepper and
Salt i or with a Ravigotfe.
Pigeons a la Marfine.
Flatted Pigeons.
^"pHEY arc dreffed in the fame manner as the laft,
except that the Sauce is different. The proper
Sauce for this Dim is made with Cullis, a piece of
Butter rolled in Flour, a pounded Anchovy, with a
few chopped Capers, Shallots, a little Nutmeg, Pep-
per and Salt ; warm all together, and when ready,
add a Lemon Squeeze, and Serve the Sauce under the
Pigeons.
Pigeons a la Pnncejje.
Pigeons, the Princefs's Fafhion, fo called from the
Richnefs of the Preparation.
gCALD fix fmall Pigeons, trufs them as for boiling,
and braze them between dices of Lard, and as
many peeled Truffles, with a glafs of Wine, a little
Broth, and a faggot of fweet Herbs. Scald alfo fix
Artichoke-bottoms, and braze them in another Pan
with a little Broth, two flices of peeled Lemon, Pep-
per and Salt. In a third Pan braze alfo ilowly a
icalded Sweet-bread, one or two fat Livers and Mufh-
rpoms, all cut into dice, with a proportionable quan-
tity of Butter, and a little Broth. When three parts
done, add the bottom of the Pigeon-braze to this laft,
(being properly fkimmed and fifted) fimmcr them to-
gether, and reduce the Sauce pretty thick; make a
Liaifon with Cream and Yolks of Eggs, add fome
Parfley fcalded and finely chopped, a little' Nutmeg,
and Lemon Juice ; pour fome of the Sauce into the
Table-
The PR OFE s SED COOK. 251
Table-difh, put the Artichoke-bottoms therein, and
place one of the Pigeons upon each ; intermix the
Truffles, &c. between the Pigeons, and pour over the
remainder of the Ragout.
Compote de Pigeons, ait Sang.
Stewed Pigeons, with Blood.
T N the preparation of this Dilh the Pigeons muft be
taken alive from the Dove-houfe, killed imme-
diately, and the Blood faved, fqueezing a little Lemon
therein, and flirring it continually to keep it from
curdling. Scald the Pigeons, and trufs the Legs
within the Bodies ; put them into a Stew-pan with
a fcalded Sweet-bread, a few Mufhrooms, fome But-
ter, a flice of Ham, a bunch of Parfley, a final I
clove of Garlick, two Cloves, Thyme, Laurel, and
Bafil ; place them on the fire till they catch a little,
then add fome Broth, a glafs of white Wine, Pepper,
Salt, and a few fpoonfuls of Cullis ; when half done,
add a few Onions boiled tender in Broth, make a
Sauce with good Cullis, form a Liaifon with Yolks
of Eggs and the Blood, put thefe to the Ragout, and
fimmer them together till of a proper thicknefs ; take
out the Ham and Parfley, and ferve with Ihort Sauce.
Pigeons a la Daube, et au Fenouil.
Pigeons dobed, with or without Fennel.
JJINGE and trufs large Pigeons as Chickens for boil-
ing, lard them through and through with large
Lardons, feafoned in Spices, put them into a Pot that
will juft hold them, with flices of Veal, Ham, and
a bunch of Parfley, Chibols, Shallots, Thyme, Lau-
rel, Balil, three or four Cloves, coarfe Pepper, a glais
or two of white Wine, and finifli them on a flow fire.
• — If for a Firft-coarfe Dilh, fift the Braze, and fkim
off the Fat very clean ; add a little Cullis to thicken
it, and ferve it upon the Pigeons. — If they are intend-
ed
252 The PROFESSED COOK. •
cd to be eaten cold, lay the Pigeons on the Table-
difh, fift the Sauce over them without Cullis, and put
them bye in a cool place. — In the laft inftance, the
Pigeons are brazed as ufual, being previously fluffed
with a Farce made of their Livers and proper feaibn-
ing, and a little Fennel fcalded and chopped fine ; or
with Fennel mixed with Butter and Cullis for Sauce,
which may be ferved with them whether they are
brazed or roafted.
Pigeons a Imminence.
Pigeons the Cardinal's Fafhion.
HP A K E fmall Pigeons that have been brazed, and
put them into the Shells of large Craw-fifh; braze
them a little while together, with a few flices of Veal
and Ham, and proper feafoning. They are finifhed •
after the fame manner as the Pigeons accompagnees attx <
Ecrevijfes, (fee pag. 242.) and ferved with the Sauce of,
the lait brazing, (being properly ikimmed and fifted) j
adding a little Cullis thereto, and relilhing them pro* ;
perly with Lemon Juice.
Pigeons a VAlkmande.
Pigeons German Fafhion.
*T*RIM a quarter of a hundred of fmall Craw-fifh,
and put them into a Sauce-pan with a good piece
of Butter, fome Muflirooms, Thyme, Laurel, a bunch _
of Parfley, a few Chibols, two Cloves, and a Hi
Ham ; keep them on a brifk fire for a few minutes,
add fome Broth, Pepper and Salt ; braze about half
an hour, and reduce the Liquid to a good confidence;
then take out the Parfley and Ham, make a Liaifon
with raw Yolks of Eggs and Cream, and, when ready,
add a Lemon Squeeze, and ferve upon fmall Pigeons
brazed as the laft.
Pigeons
PROFESSED COOK. 253
Pigeons a FEchalotte.
Pigeons farced with Shallots.
\TAKE a Farce with the Livers chopped with a few
Shallots, and mixed with Butter, Pepper, Salt,
md the Yolks of two Eggs : Stuff the Pigeons, and
roaft them, being wrapped firft in Lard, and after-
wards in Paper : Serve with a Sauce made of a little
Broth, a piece of Butter rolled in Flour, a little Salt,
Pepper, and grated Nutmeg ; make a Liaifon without
boiling, add a good Lemon Squeeze, and ferve under
the Pigeons.
Pigeons en Matelotte.
Matlot* of Pigeons.
HP R U S S four middle-fized Pigeons as for boiling,
finge them, and fcald each with a couple of An-
'chovies ; put them into a Stew-pan with a proper
quantity of Butter, one dozen (or more) of fmall
Onions,- a faggot of Parfley, Chibols, one or two Shal-
lots, two Cloves, and a little fcalded Fennel ; give
them a few turns on the fire, and afterwards fimmer
them ilowly in Broth, with a glafs of white Wine,
coarfe Pepper and Salt : When they, are about three
pints done, fkim off the Fat very clean, add a little
Cullis, with fome fmall Saufages fcalded, and finilh
the flewing ; relifli the Sauce with a good Lemon
Squeeze.
Timbale de Pigeons an Fume, et en Pate.
Pigeons of a Game Flavour, in Moulds or .in Pafte.
A/f AKE a Farce with a ftale Hare or Rabbit, a few
bits of Ham, Cow's Udder or Beef Suet, fcraped
'Lard, fine Spices, Truffles or Muihrooms, • Chibols,
and Shallots, mixed with raw Yolks of Eggs : Gar-
nifh a Mould or a fmall $tew-pan with thin fliccs of
Lard, put three parts of the Farce thereon, making a
hole
254 ?3k PROFESSED COOK.
hole in the middle, for the reception of a cold Pigeon
Ragout, with all the Liquor belonging to it ; place
the remainder of the Farce upon the Ragout, folder
it up with Yolks of Eggs, cover it with flices of Lard,
and put it into the oven ; or finifli it on a flow fire,
-with a proper quantity of hot Coals upon the cover
of the Pan. When ready, turn it over gently, take
off the Lard, wipe it clean from Fat, make a little
hole at the top to pour in a Sauce Pontife, or any other,
and relifh it with a good Lemon Squeeze.
The fame may be done with Puff-pafte, for the
making of which the Author recommends Oil or frefh
Hog's Lard ; but Butter, if really good, is much
preferable.
Povpeton de Pigeons aux Cboux-fleurs.
Pigeons mafked with Collifiowers.
T N this Difli the Ragout is prepared as in the laft
directions ; the Pigeons are covered with a good
rich Cullis, and then mafked, or perfectly hidden with
Hewed Colliilovvers.
Pigeons aux Trufes.
Pigeons with Truffles.
T N this preparation the Pigeons are larded with
Truffles and Ham, and brazed with Veal, Ham,
and a few chopped Truffles ; their Broth ferving for
Sauce, with a little Cullis, and a Lemon Squeeze
added thereto. — They may alfo be marinated for about
an hour in Oil, and all forts of fweet Herbs, then
cut in two, dipped in good Batter, and fried. Or
they may be dretfed in all the different ways of
Chickens, allowing for the time of boiling, roafting,
or brazing.
Des
The PROFESSED COOK, 255
Des Canards, Canetons, Oyes^ ©* Oifons.
Of Ducks and Ducklings, Geefe and
Goilings.
Canard anx petlts Po'/s.
Duck and Green Peas.
""TRUSS a Duck (or two Ducklings) like a Fowl for
boiling ; fcald it, and braze it with ilices of Lard
md Lemon, a little Broth, whole Pepper, Salt, a
Faggot, two Cloves, Thyme, and half a Leaf of
Ot> ' f. "'
Laurel : Put a quart of Peas into a Stew-pan, with a
bit of Butter, a faggot of Parfley, a little Mint, Broth
md Gravy : When done, add a little Cullis, Pepper
md Salt, and ferve upon the Duck, being well drained.
Cane tons Routes.
Duckling Rolled.
a good Forced-meat with Breafts of roafted
Poultry as ufual ; cut a pretty large Duckling in
:wo, bone it thoroughly, and lay the Farce thereupon;
roll it up, tie flices of Lard round it, and boil it in a
ittle Broth, with a glafs of white Wine, a Faggot,
md two Cloves : When done, fqueeze the Fat gently
)ut, and wipe the Duck clean : Serve with what Sauce
trou plcafe. — Small Ducklings may be dreifed in the
"ame manner, obierving only that they muft not be
:ut in two.
Canetons en Hatereau.
Duckling's roafted on fmalf Skewers.
PUT one or two Ducklings into quarters, bone them,
and fill each piece with a Forced-meat, like the
rormer ; roll them tight, lard them like a" Fricandeau,
and
2 56 The PROFESSED COOK.
and put them on fkewers to roaft : Serve with a Sauce
made of Jelly Broth, Cullis, half a glafs of Wine, a'
Faggot, a flice of Lemon, Pepper and Salt, boiled a
little while together, and fitted. — You may alib braze
a whole Duck, fluffed with the like Forced-meat, and
fcrve with what Sauce you think proper. The Sauce
gives it the name.
Cancious de Rouen a la Bfocfce,
Rouen Ducklings roafled.
T F you would have them for a Firft-courfe Difh,
give them a few turns with Butter in a Stew-pan,
then wrap them up in Paper to roafl : They muft not
be too much done. Serve with a good Confommee
Sauce, chopped Shallots, the Juice of an Orange,
Pepper and Salt. — If for a Second-courfe Difh, roaft
them crifp without Paper, and ferve alfo with Juice
of Seville Orange.
Canetons a ritallenne.
Ducklings Italian Fafhion.
pUT one or two Ducklings into a Stew-pan to fim^
mer a little while on a flow fire, with fine Oil,
Parfley, Shallots, Mufhrooms, Pepper and Salt; then
put them into another Pan upon a few flices of Veal
and Ham, and all the firft fe'albning ; cover them with
likes of Lard, and foak on a very flow fire ; then
add a glafs of white Wine and Broth, and finilh the
brazing : Add Ibme Cullis to the Sauce, fkim the
Fat off very clean, and lift it in a fieve ; wipe the
Ducklings clean, drain out the Fat, and ferve the
:ce upon them ; or a Sauce Italienne.
Camtons en Frkandeaux.
Ducklings in Fricandeau,
ARE larded and brazed as the former ; then glazed
and fmilhed according to all fimilar directions.
Canetons
•Xbe PROFESSED COOK. 257
Canctons a la Puree Perte.
Ducklings with Green Peas Porridge.
pUT a few flices of Veal and Ham into a Stew-pan,
with one fliced Onion, and two Carrots cut into
pieces ; foak thefe together on a middling fire, and
add ibrne Broth when it begins to catch like a Cullis ;
then boil on a flow fire till the Meat is done : Simmer
your Peas about half an hour, with a bit of Butter,
the green Tops of Shallots, a little Winter Savory
and Parfley : When they are done, lift them in a Sta-
mine ; and then lift the Sauce to mix with the Por-
ridge : You may do the fame with dry Peas, only ad-
ding Spinach Juice to make the Porridge green : Stuff
two Ducklings with fcalded Lettuces chopped, White
of Fowl and Livers, fcraped Lard, Shallots, Parfley,,
Pepper, Salt, and two Yolks of Eggs ; braze as thq
former, and ferve with the green Porridge.
Canard en Gimbals »
(See Veal, Pig, Chickens, Sec.)
Canards a la Romaine.
Ducks, the Roman Fafhion.
'T'HEY are boned, fluffed with a Salplcon Farce, and
brazed in a common Braze : Serve with Cullis
Sauce and Lemon.
Canard a la Niverncife*
Duck with Sauce Nivernoife.
TT is larded through and through, the Lardons being
rolled in chopped fweet Herbs and fine Spices; then
brazed as all other, and ferved with the above-men-
tioned Sauce.
S Ganard
258 Tfo PROFESSED COOK.
Canard a la Daube.
Duck Dobed.
T T is larded as the forhier, fluffed with a Salpicox,
and boiled with a Knuckle of Veal, Lemon flices,
Coriander, and every thing necefiary to make a Jelly
of the Broth : The Duck muft remain to cool therein,
and you may garnifh it with Colours, if you pleafe.
Canard aux Navefs.
Duck with Turneps.
|>R AZ E a Duck (larded or not) in Broth, with one
Onion, Roots, a Faggot, two Cloves, Thyme, half
a Leaf of Laurel, whole Pepper and Salt ; cut Tur-
neps into what Shape you pleafe, fcald them, and give
them a fry in Butter ; then boil them in Veal Gravy
and Cullis : When the Duck is done, fkim and fift
part of the Sauce, and add it to the Turneps ', reduce
it pretty thick, and lerve upon the Duck.
Macedoine de Canard.
Macedonian Ducks.
four Artichoke-bottoms, each into pieces, and
put them into boiling Water, with about a pint of
Garden Beans, firfl fcalded and hufked ; boil thefe to-
gether till almofl done, then drain them, and put the
whole into a Stew-pan, with a good bit of Butter,
chopped Mufhrooms, a little Winter Savory, Parfley,
and Shallots, all finely chopped ; add a little Flour,
two fpoonfuls of Veal Gravy, and a glafs of white
Wine, and fimmer flowly till all is well done ; reduce
the Sauce to a proper confidence, and when ready to
fervc, add a little Cullis, a Lemon Squeeze, Salt and
Pepper : Serve this Ragout under two Ducks cut into
quarters, and brazed in a well-feafoned Braze, with
flices of Veal and Lard, a« ufual.
Canard
PROFESSED COOK.
Canard de plujleurs Faxons.
Duck in different Manners.
f TSE either a large Duck or two Ducklings, which
trufs like a Fowl for boiling; put it into a Pot
much of its own bignefs upon a few thin flices of
Lard, a little Broth, a glafs of Wine, Pepper, Salt,
Onions, Carrots, a head of Celery diced, a faggot of
fweet Herbs, a few Chibols, two Cloves, and a Lau-
rel-leaf : When done very tender take the Duck out,
wipe the Fat off very clean, and ferve with what Sauce
or Ragout you pleafe ; fuch as Sweet-breads, Green
Peas, Turneps, Chefnuts, Olives, Cucumbers, or any
kind of ftewed Greens, according to the feafon : A1J,
which you will find in the Ragout Articles.
Canard a la PntJJienne*
Ducks the Pruffian Fafhion*
H E Legs of fuch Ducks as have been ferved
before will do as well for this Difh as frefh ones ;
otherwife the remainder of the Carcafe may ferve for
fome other Dilh, as a Fricandeau, or to cut into- Fil-
lets. Braze the Legs with ilices of Lard, a glafs of
white Wine, as much Broth, a faggot of fweet Herbs,
Pepper and Salt ; but if they -have been taken from
Ducks already roafted, let them only remain in the
Braze long enough to take the feafoning. Mince the
remains of Woodcocks or Partridges, feafon the Meat
as if to ferve by itfelf, fpread fome of it on pieces of
Veal Cowl, place the Legs thereon, and cover them
over with more of the Mince-meat ; wrap each Leg
very well in the Cowl, bafle them over with Yolks of
Eggs, and put them into the oven till the Cowl is of
a fine yellow Colour : When ready, wipe off the Fat,
and ferve with a Sauce made of Cullis, Confommee,
a few chopped Shallots, Pepper and Salt ; add a pro-
S 2 per
260
per quantity of the Juke of a Seville Orange or Le-
mon, to give the Sauce a reliihing fharpnefs.
Grenadlns de Canard a la Royale.
Small Fricandeau of Duck.
T T is boned, cut in pieces, each piece filled with a
L raw Salpicon Farce, and larded and brazed with
Sweet-breads, and- Artichoke-bottoms; it is then finifh-
ed as all other Fricandeaux, with a glaze upon it. —
Yo^ may iirve Ducks or Ducklings brazed, with any
foi-ts of "Sauce or Ragout, ftevved Roots or Greens,
Trijflk-s, Morels, Mtiihrooms, Cheihuts, and all forft
of Cuilis, as moil convenient.
Filets de. Canard de plufieurs Faxons*
Duck haihed, different Ways.
15 OAST two Ducks till three parts done, and let
them cool ; then cut the Breaft in thin flices, and
take pare to prcferve the Gravy ; the Legs will ferv^
for another Dilh, which you may drefs by wrapping
them in Cowl with a good Farce, and ferve with Cul-
lis Sauce ; or done in a Saint e Meneboult : For the Fil-
lets, cut Cucumbers, and marinate them about an
hour with a little Vinegar, Salt, and one Onion fliced;
then take out the Onion, fqueeze the Cucumbers in a
Cloth, and put them into a Stew-pan with a bit of
Butter, a ilice of Ham, a little Broth, Flour, and
Veal Gravy ; boil ilowly, fkim it well, take out th«
Ham, and then add the Meat thereto, to warm
without boiling. — You may alfo do the fame with
chopped Truffles, or Mufhfooms, or any thing elfe
you think proper, according to feafon.> A cold
roafted Duck will .anfwer much the lame end for
this Dilh.
*fhe PROFESSED COOK. 26 i
Dyes &? O'i/btts de plujieurs Fafons.
Geefe and Gofiings of different Manners*
RU S S a green Goofe, the Legs infide ; fcald it,
and boil it in Broth, with a faggot of fweet Herbs,
Pepper and Salt, one or two fliced Onions, bits of
Carrots, and Celery : Serve it with Green Peas, or
Chefnut Cullis, or Peas Porridge, or Sauce Ravigotte,
Sauce a VEchaktte, or any other : Or you may roaft it
plain. — Gofiings may be dreffed the fame way, or with
a Forced-meat made of the Livers, Chefnuts, Sau-
fage-meati Parfley, Shallots, Thyme, Pepper and
Salt ; fimmer all together about a quarter of an hour
with Butter ; then fluff the Goofe with it, and roaft
it crifp.
CuiJJes &? Ailes d'Oyes, comment les conferver.
How to preferve Legs and Wings of Geefe.
"D OAST as many Geefe as you think proper, till
three parts done ; then let them cool, cut off the
Wings and Legs as large as poffible, fix them clofe in
an earthen Pan, with Laurel-leaves between each piece,
a few Cloves, and Salt at difcretion ; fift the Fat or
their roafling, and mix it with melted Hog's Lard
fufficient to cover the Meat, pour it on hot, and let
it cool thoroughly ; then cover the Pan with Leather
or flrong Paper, and keep it in a dry place. When
you want to ufe them, put them in hot Water to melt
the Fat, and broil or braze them a little : Or you may
drefs them any other way you pleafe.
Oye a la Daube.
Dobed Goofe.
T T is done in the fame manner as a Turkey ; an o!4
one is equally proper for this, and for nothing e}fe.
Legs and Wings are alfo dreffed to any Sauce or Ra-
gout, either brazed or broiled in Cowl, with Forced-
S 3 meat,
262 <fbe PROFESSED COOK.
meat, or larded as Fricandeaux, with all forts of Cul-
lis or Greens : The Feet are alfo done in Jelly like
the Stumps of Turkies, being firft brazed, and after-
wards fried or broiled.
Ove a la Carmagnole.
Goofe in M. Camagnole's Manner, (the Inventor.)
*"P RU S S a Goofe as for roafling, fluff it with its
Liver chopped, a good piece of Butter, Pepper,
Salt, a few Shallots, Baiil Leaves, and a good fpoon-
ful of Muftard ; roafl it without being wrapped in
Paper ; and when near done, bafte it with melted But-
ter, mixed with Muflard and two raw Yolks of Eggs,
and flrew Bread Crumbs over it while bailing, fuffi-
ciently to form a fine brown Cruft : Serve with a Con-
fommee Sauce mixed with two fpoonfuls of Cullis, a
little Muflard, Pepper and Salt ; warm without boil-
ing, and fqueeze in a Seville Orange, or Lemon in
proportion.
Oye diver/if ee.
Goofe different Ways.
(}UT a Goofe into quarters, (if the whole is too
. much for a Diih, ufe only the Legs and Wings)
braze them with flices of Lard and Broth, a glafs of
white Wine, a few flices of Onions and Carrots, and
all fuch Seafoning as is ufed in other Brazes : Being
done very tender in this manner, you may ferve with
any forts of Garden-fluff Ragouts, fuch as Turneps,
Green Peas, fmall Onions, and Cucumbers ; or with
Peas or Lentil Porridge in winter; with Ravigotte
Sauce, or any other, according to tafte — If Legs and
Wings of Geefe are dreffed as a Hochpot, they muft
be boiled with all kinds of Roots, and a few pieces
or 1 ickled Pork, or Bacon, without taking off the
Kind.
Piefc
PROFESSED COOK. , 263
"Puds d'Oyes en Crlfteaux.
Stumps of Geefe in a clear Jelly.
CCALD ten or twelve Stumps or Peftles of Geefe,
or any quantity you pleafe, braze them in a good
feafoned Braze, with fliced Lard, Spices, and a Fag-
got as ufual ; when they are done, wipe them with a
clean cloth ; clarify about a pint of good ftrong Veal
Cullis, by boiling it with three or four Eggs bruifed,
with the Shells ; ftir it now and then till it becomes
clear, then drain it through a wet napkin ; tafte the
Jelly left it be too fait, and add a few drops of Tarragon
Vinegar. Drefs the Feet in a Stew-pan or a deep Difh,
pour a fufficiency of the Jelly over them to cover them
completely, and let them cool. When you would
fend them to table, cut each Stump handfomely with
the Jelly belonging to it, and lay them properly on
the Difh. — The fame may be done of the Stumps or
Peftles of any other Fowls.
DCS POULARDES & CHAPONS.
Of FOWLS and CAPONS.
Poularde au gros feL
Fowl plain boiled.
'T'RUSS the Legs of the Fowl in the infide, fcald it
a moment, and boil it in the Soup-pot (or by it-
felf) about an hour and a half. It is done fufficiently
when the Leg gives under the preflure of the finger.
Serve with its own Broth, or a little of any other, and
Salt over it. — You may alfo drefs it the fame way to
garnifh any forts of Soups.
S 4
264 I'ke PROFESSED COOK.
Poulard? au Court Bouillon*
A Fowl in its own Gravy.
'TPRUSS it as the former, and lard it through anc|
through with Lard, Ham, and Parfley ; put it
into a Pan much of its own bignefs, with a bit of:
Butter, two flices of Lemon, a Faggot, Thyme, half
a Leaf of Laurel, two Cloves, fliced Onions, bits of
Carrots, Pepper and Salt, a glafs of white Wine, and
as much Broth ; fimmer flowly, fkim and lift the Sauce,
and ferve it with the Fowl, adding proper Seafoning.
Poularde au RevelL
Fowl au Reveil, viz. with a quick, iharp Sauce.
pREPARE a Fowl for roafting ; make a Farce with
the -Liver, fcraped Lard, two or three Tarragon
Leaves, a little Chervil, Burnet, Garden Creffes, Pep-
per, Salt, and two Yolks of Eggs ; fluff the Fowl
with it, wrap it in flices of Lard and Paper, and roaft
it : Make a Sauce with a few of the above Herbs
pounded, one Anchovy, and a few Capers : add a lit-
tle Cullis, and fift it ; then add fome more Cullis, a
little vMuftard, Pepper and Salt, and warm without
boiling.
Poularde a la Royale.
Fowl Court Fafoion.
gTUFF it with a well-taftcd cold Ragout made of
Sweet-breads, fat Livers, an4 Mufhrooms ; few it
up, and re ift it, covered with flices of Lard and Pa-
per ; Serve with a Ragout of Piftachicwiuts, which
you make by fimmering a handful in a Stew-pan, with
a bit of Butter, Jelly Broth, a fpoonful of good Cullis,
Pepper and Salt,
PROFESSED COOK. 265
Poulards d la Servants.
Fowls in a plain Way.
D RE PARE a Fowl for roafting, and make a Farce
with the Liver, Parftey, Shallots, a bit of Butter,
Pepper, Salt, and a little Bafil ; fluff the Fowl witb
i, and roafl it wrapped in flices of Lard and Paper i
When three parts done, take off the Paper and Lard j
saile it all over with Yolks of Eggs beat up with
sacked Butter, fprinkle Crumbs of Bread over it in
ibundance, and finiih the Fowl of a fine yellow Co-
bur : Make a Sauce with a bit of Butter, one chop-
ped Anchovy, a few Capers, a little Flour, two fpoon-
ruls of Broth, Nutmeg, Pepper and Salt ; form a
Liaifon like a white Sauce, and ferve it under the
Fowl.
Poularde au Due.
Fowl, the Duke's, or his Grace's Fafhion.
\/TAKE a Ragout with Sweet-breads and Mufhrooms,
put it into a Stew-pan, with half a glafs of white
IVine, two fpoonfuls of Cullis, as much Broth, a Fag-
got, half a clove of Garlick, a few Bafil Leaves, a
little Flour, and two Cloves ; boil it till three parts
3pne, reduce the Sauce thick, take out the Faggot,
md let it cool : Cut out the Breafl-bone of a good Fowl,
lard it like Fricandeaux, and fluff it with the Ragout;
braze it in 'Broth, with a few flices of Lard, a fag-
got of fweet Herbs, and two flices of Lemon : When
done, fift the Sauce, reduce it to a Caramel, and
glaze the larded part of the Fowl : Serve under it a
Pontiff Sauce, or any other.
Poularde a la Reine.
Fowl with Sauce a la Reine.
pUT half a pint of Cream into a Stew-pan, with a
little Coriander-feed, one Laurel and two Bafii
Leaves, and boil it a moment ; pound a handful of
fweet
266 *Tbe PROFESSED Coo£.
fwcct Almonds, fift them in a Stamine with the Cream,
and add thereto four or five raw Yolks of Eggs, the
Bread of a roafted Fowl minced, Marrow, a little
Pepper, Salt, and Nutmeg; put the Stew-pan on a
flow fire, flirring it continually, until the Marrow is
melted : Bone a Fowl, all to the Legs and Wings,
and fluff it with the above ; few it up very clofe, put
it a moment in boiling Water, then braze it upon
flices of Lard, with a little Milk, Salt, Pepper, and
One large Onion fliced ; cover it over with flices of
Lard alfo> and then with white Paper ; braze on a
flow fire, and when done, prick it in feveral places to
let the Fat out : Serve with a Cullis d la Reine. (Sec
the Cullis Articles.
Poularde en Saucljje.
Fowls in the Form of a large Saufage.
/"HIT a Fowl in two, bone it thoroughly, and flatten
the Meat with a Roller ; put a middling quantity
of Forced-meat upon each half, made of Breaft of
Fowl roafted, Bread Crumbs foaked in Cream, fcraped
Lard, Udder, Pariley, Shallots, Salt and fine Spices,
mixed with three Yolks of Eggs ; tie up the pieces in
the form of large Saufages, wrap them in flices o/
Lard, and afterwards in pieces of Linen Cloth or
Stamine; braze them in Broth, with a glafs of white
Wine, a faggot of fweet Herbs, whole Pepper, Salt,
fliced Onions and Carrots : When done, untie the
Cloths, take off the Lard, fqueeze tkem gently be-
tween a Cloth to prefs out the Fat, and ferve with
what Sauce you pleafe.
Poularde Frite.
A Fowl fried.
£] JT a Fowl into quarters ; braze it with flices of
. Lard, Milk, Coriander, Thyme, Laurel, one clove
Garlick, a piece of Butter, Pepper, Salt, Nutmeg,
two
PROFESSED COOK. 267
two diced Onions, and bits of Roots ; when done, let
it cool in the Brazej Take the fatted part to dip the
: Fowl in, and ftrew it with Bread Crumbs ; then dip it
" ;in Yolks of Eggs, ftrew it again with Bread Crumbs,
' and fry it crifp and of a fine brown Colour in freih
Hog's Lard : Serve with fried Pardey round the Difh.
P&ularde en Cingarat.
Fowl, with Slices of Ham. See Pigeons ditto.
CTUFF a Fowl with a Farce, made of fat Livers',
Truffles, Mufhrooms, chopped Parfley, Shallots,
fcraped Lard, Beef Marrow, Pepper and Salt ; fry it
a moment in a Stew-pan with Butter; cut dices of
fried Bread the length of the Fowl, and as many thin
flices of Ham as will cover it completely •, lay the
Fowl upon the Bread, cover it all round with the
Ham, tie it wrapped in a Iheet of Paper rubbed over
with Butter, and roaft it ; fave the Gravy that drips
during the reading, and ferve it under the Fowl, with
the Ham and Bread dices.
Poularde a la Salnte Menehoult.
Fowls, St. Menehoult.
TpHESE are done in the fame manner as all Difhes
under the fame denomination, being fird brazed
either whole, in halves, or in quarters ; then dipped
in good Butter, drewed with Bread Crumbs, and finrlh-
ed upon the gridiron, or in the oven : Serve with
what Sauce you think proper.
Poularde aux Ecrevijfis, viz. Craw-fifh, is alfo done
according to all fimilar directions. — Gfarniih the Difh
with the Tails, and ferve with a good Craw-frfh Cullis.
Poularde a la Tartare.
Fowls, Tartary Fafhion.
are done in the fame manner as Chickens
under the fame appellation, pag. 211. except that
a Fowl may be cut into quarters inftead of halves ;
marinate
PROFESSED Coo it.
marinate with the fame preparation, making due al-
lowance for time and quantities. — Proper attention is
the befl guide to all references from one Dilh to an
ther, which I do for brevity's fake.
Pouldrde au, Point de Jour*
Fowls. like the Dawn of Day (from the various
Colours.)
TV/TAKE a well-feafoned Ragout of Truffles, Mufh-,
rooms, Craw-fifh Tails, and fat Livers' cut in
pieces ^ let it cool : Cut -the BreaftVbone out of a good
large Fowl, fluff it with the Ragout, few it up clofe,
and put it into a fmall Brazing-pan, upon flices of
Fillet of Veal ; cover it over with Ilices of Lard, a
Hice of Ham, whole Pepper, Salt, a faggot of fweet
Herbs, four whole Truffles, and two Sweet-breads cut
into halves ; foak this about a quarter of an hour, put
to it a glafs of Wine, and a little Broth, and finiih it
on a flow fire : Make alfo half a dozen fmall Veal Fri-
candeaux, and glaze them as ufual; form a Gratin
upon afhes in the. Dim yon intend for table, with
chopped Livers, fcraped Lard, chopped Parfley, Shal.-
lots, and two Yolks of Eggs ; put a little Cullis to it,
wipe the Fat off the Fowl, lay it upon ,the Gratin,
tnd the Sweet-breads, Truffles and Fricandeaux inter-
mixed ; you may alfo mix Craw-filh therein ; fkim
and fift the Braze, add a little Cullis, and a Lemon
Squeeze; pour it over the Fowl and Sweet-breads,
but not upon the Fricandeaux which are glazed.
Poularde aux frufes.
A Fowl with Truffles.
'pRUSS a Fowl for roafting, farce it with its Liver
chopped, and Truffles, Pepper and Salt, mixed
with a piece of Butter, and a little fcraped Lard ;
wrap it in flices of Lard, and then in Paper ; cut a
few Truffles into round large dices, being firft peeled;
fimmer
PROFES8ED C O 0 JC. 2&%
5mmer them with a bit of Butter, a faggot of fweeC
Herbs, half a clove of Garlick, half a Laurel-leaf, one
71ove, and two Leaves of Bafil ; throw in half a glafs of
vhite Wine, a little Broth and Cullis, Pepper and
Salt ; reduce it to a good confidence, fkim. it well,
j.nd add a Lemon Squeeze when ready to ferve.
Fricandeau d'une Poularde.
Fricandeau of a whole Fowl.
T a Fowl in two, and bone it thoroughly; make
a Salpkott9 viz. (raw Forced-meat) of -a Sweet-
bread cut into large dice, a few fat Livers,, Truffles
.>>r Mufhrooms, or both, chopped Parfiey, Shallots,
and fcraped Lard, mixed with three Yolks of Eggs,
Pepper and Salt : Fill the Fowl with this Farce, few
;it up, and give it a fry in Butter for a moment ; then
lard it like a Fricandeau, braze it in Broth, with a few
;Qices of Veal and Lard : When done, lift and fkim
the Sauce, reduce it to a Caramel, and glaze the Fovvl
with it : Serve with what Sauce you pleafe.
Poularde Etuvee.
Stewed Fowl.
I^RUSS a Fowl for boiling, and put it into a Stew-
pan with melted Lard, two fpoonfuls of Oil,
chopped Parfley, Shallots and Muflirooms ; keep it
bn a flow fire in this for about a quarter of an hour,
.turning it often ; then put it into another Stew-pan,
prepared with flices of Ham and Veal, Pepper and
Salt ; cover it with all the firfl Seafoning, thin flices
of Lard, and white Paper, and foak it about a quar-r
'ter of an hour; add a glafs of white Wine, and fmifh
the brazing on a flow fire : fift and fkim the Braze,
add a, little Cullis, and a Lemon Squeeze, and ferve
upon the Fowl, being well drained of Fat.
A Fowl cut in Fillets may be brazed and finifhed in
the fame manner, or in Fricaffee : A Fowl that has
been
270 3$* PROFESSED COOK.
been roafled will do equally well for this laflDifh; but
then it mufl be finifhed without boiling. — It is called
Filets de Poularde s a FAngloife.
Poularde au Sang.
Fowl fluffed with Black Pudding Preparation.
two fine-chopped Onions in Butter until they
are almoft done ; then add chopped Parfley, Shal
lots, and a little Coriander-feed pounded, Pepper and
Salt, half a pound of Tripe, or Marrow, four raw
Yolks of Eggs, and half a pint of Hog's Blood ;
thicken it on the fire without boiling : Take out the
Breaft-bone of a Fowl, and fluff it with this ; few it
up, and roaft it wrapped in Lard and Paper : Serve
with Cullis and Confommee Sauce.
Filets de Poularde a la Poulette.
Fillets of Fowl Fricaffee.
X/TAKE a fmall Ragout, with one Sweet-bread and
a few fmall whole Mulhrooms ; put this into a
Stew-pan with one flice of Ham, a faggot of fweet
Herbs, one or two Cloves, a bit of Butter, Broth,
Pepper and Salt, and a chopped Shallot : When done,
take out the faggot and Ham, and put in the Fillets
to warm without boiling ; make a Liaifon with two
Yolks of Eggs and Cream, and a Lemon Squeeze
when ready. — Obferve, that this Ragout is for the Fil-
lets of Fowls that have been roafled before : You may
put thefe Fillets to any Sauce or Ragout you pleafe.
The Sauce gives the name.
Poularde Gkcee.
Fowl Glazed,
'IP HIS is brazed and glazed in the fame manner as
the Poularde en Fricandeau, only that it is done
without fluffing. .Serve with its owii Sauce, or any
other.
The PROFESSED COOK. 273
Poulards en Crepine.
Fowl in Cowl.
HTHIS is cut in two or four pieces, boned thoroughly,
filled with good Forced-meat, rolled up in Cowl,
and either brazed, or done in the oven, or under a
Brazing-pan cover, or Dutch oven : Serve with a
Sauce Ravigotte, or any relifhing Sauce.
Poulards en Galantine.
Fowl in Cake, or Marbled.
CEE Sucking Pig, or any other Difh under the fame
title : It is boned, fluffed, and brazed much in the
fame manner : Serve either hot or cold.
Poularde a la Sihie.
From the Name of a Lady.
rT1RUSS a Fowl as for boiling, and cut it in two;
make a hot Marinate with two fpoonfuls of good
Oil, a good piece of Butter, Pepper, Salt, chopped
Shallots, Muflirooms, and a little Bafil ; marinate the
Fowl about an hour in this ; then wrap each half in
double Paper, with as much of the Marinate as pof-
fible, and bake it in a Dutch oven, or under a Bra-
zing-pan cover, with a (low fire under and over :
When it is done, unfold the Paper, fave as much of
the Herbs that Hick thereon as you can, and the Gravy
of the Fowl ; mix them with a little Cullis and Broth,
boil together a moment, fkiiri the Sauce, and add a
Lemon Squeeze when ready to ferve.
Poularde a la Financiere.
Fowl, the Receiver-General's Manner.
CPLIT the Back of a good Fowl, and bone the Back
only ; fluff it with four large Truffles, as many fat
Livers chopped with Mumrooms, fcraped Lard, two
Yolks of Eggs, Pepper and Salt; few it up, put it
into
272 Tfo PROFESSED COOK.
into a fmall Brazing-pan, with a few fiices of Lard,
but no Broth, and braze" it between two fires flowly ;
its own Gravy will ferve for Sauce, when well fkirn-
med, adding the Juice of a Seville Orange.
Cuijfes de Poularde Accompagnees.
Legs of Fowls garnifhed.
r>RAZE four Legs of Fowls, with one dozen of
fmall fcalded Onions, Broth, a few flices of Lard,
a Faggot, two .Cloves, Thyme and Laurel : When
half done, add an Eel cut in pieces, fix Craw-fifli,
half a giafs of white Wine, Pepper and Salt, and,
braze flowly : When all is done, take the bottom of
the Braze, fift and ikim it very clean of Fat, add two
or three fpoonfuls of Cullis, and reduce to a Sauce
confiftence ; intermix the Fowl and other things pro-
perly on the DHh ; the Onions alfo, and a few bits of
fried Bread; pour the Sauce over all, with a Lemon
Squeeze.
Filets de Poularde fottffiee d la Bechamel.
Fillets of Fowl with a raifed Bechamel Sauce.
TDUT a good piece of Butter into a fmall Stew-pan,
with a flice of Ham, three chopped Shallots, Par-
fley, and half an Onion diced ; foak thefe awhile,
then add Cream and Flour, and boil together till pret-
ty thick ; fift the liquid in a fieve, then put in the
Fillets of roafted Fowl, two Whites of Eggs well beat
up, Pepper and Salt ; beat all together to make it
rife, 'pour it on the Dilh you intend for table, garnifh
it all over with Bread Crumbs, and fmall bits of
Butter, clofe to each other, and give it Colour in the
oven. — You drefs Fillets of any forts of Poultry or
Game in the fame manner ; alfo with a Bechamel Sauce
and the Fillets intermixed with Craw-fifti ; only ob-
fcrve, not to pour the Sauce upon the Craw-frfh, as
it would fpoil the look of the Pi£b.
PROFESSED COOK. 273
\ * . '
Poularde au Miroir.
Fowls in a very clear Jelly,
off the Legs and Rumps of a couple of Fowls,
then fplft the reft at the Back without feparating
the Breaft ; roafl them wrapped in ilices of Lard and
Paper, and let them cool ; ( ilrip off the fkin, and pare
off whatever fpots there may be, as they mull be very
white; lay them' crofs-ways on the Difh you intend for
table, with Yolks of Eggs boiled hard, Craw-filh, and
a few green Girkins, all properly difpofed, as yoiir
fancy (hall diredt : Then make a good Meat-jelly, well
clarified with Lemon, Whites of Eggs, and the Shell
bruifed ; flrain it as ufual, and pour it over the Meat :
It is a pretty cold Difh. — This Difh is allb called
a I'd/pic; when you mix Taragon Vinegar with Jelly,
a few Taragon Leaves with the Meat, and other re-
liihing Herbs, called Ravigotte. Any other forts of
Meat or Fifh may alfo be done the fame way in Jelly,
feaibning each according to their quality and quantity :
Alfo any forts of Fruits, &c.
Citijfes de Poularde d FRventaiL
Legs of Fowl in the Shape of- a Fan.
"DONE the Legs of a Fowl, all to the Stumps; braze-
them with about a dozen pieces of Ham, cut as
for larding, a large piece about three inches long, a
glafs of white Wine, Broth, two Cloves, a Faggot,
half a clove of Garlick, half a Laurel-leaf, a little
whole Pepper, but no Salt ; when the Legs are al-
moft done, take them out, together with the Ham ;
ikim and lift the Sauce, and reduce it to. a Glaze ; let
the Legs cool, then make holes therein to flick the
Ham in, in the form of Fan-flicks ; dip them in a
Batter made of a middling thickiiefs with Flour, m
fpoonful of Oil, white Wine, and two Whites of
Eggs ; fry them in frefli Lard, or Oil, of a good
brown Colour, and ferve them quite hot. — You may
T do
274 2fo PROFESSED COOK.
do the fame with a roafted Fowl, which has been
ferved before, cut into large pieces. — This Difn is alfo
made with Calves Ears brazed, then cut Fan-faftiion, a
good Forced-meat laid thereupon, and garnilhed with
Girkins, Beet-root, and any other Colours : Serve upon
a good Cullis Sauce.
Cuijfes de Poularde an Quadril.
Legs of Fowl quartered, or coloured.
T5RAZE the Legs of a Fowl whole, and make a
good relifhing Ragout with fmall Mufhrooms, and
Truffles cut round and fmall ; (the Parings of the
Truffles will ferve to mix with any forts of Forced-
meat) fimmer them with a bit of Butter and Broth :
When done, add a few fpoonfuls of Veal Cullis, and
a Lemon Squeeze ; fift half of the Brazing to put to
the Ragout, give them a boiling together, fklm off
the Fat, and wipe the Legs very clean ; lay them
crofs-ways on the Dim, garnim with the Truffles and,
Mufhrooms quarter-ways, but fo that each may be ie-
parate, which gives the name of jjtuadril, viz. quar-
tered, or of different Colours : Put no more Sauce,
than juft to cover the Truffles and Muihrooms.— This
may be done without Truffles, the Colours being di-
verfified with any forts of Garden Stuff, as Carrots,
Turnips, &c.
Ri/olles a la Bechamel.
A Fry of Poultry with Bechamel Sauce.
£UT the remainder of a cold Fowl, Turkey, Chic-
ken, or Veal into dice, as for a Forced-meat;
make a Sauce with a bit of Butter, a flice of Ham,
Parfley, Shallots, and half a Bay-leaf; foak thefe
about a quarter of an hour, then add two fpoonfuls of
good Jelly Broth, Cream, Flour, a little Salt and Pep-
per; reduce the Sauce to about half, then fift it in a fieve,
and put in the bits of Meat, with a raw Yolk of Egg;
give
The PROFESSED COOK. 275
give them a few boilings together, and let them cool ;
make a little Puff-pafle, very thin, and wrap fome of
; the Ragout therein, as large or as fmall as you mall ,
think proper ; pinch them all round like Apple-puffs,
' then fry them of a good Colour in freih Hog's Lard.
Poi'.larde en Hocbepof.
Hotchpot of Fowl.
/""" U T the Fowl into quarters, and braze it with
Pickled Pork ; make a good Ragout with fmall
Onions, all forts of Roots cut differently, and the
brazed Pork ; intermix all well on the Dim, and
ferve with a thick Cullis Sauce. — You may put to if,
any other forts of Meat, as in all Hotchpots, taking
care that the hardefl kind is boiled proportionably.
Poularde en HeriJJbn.
Fowl as a Hedge-hog.
TV/TAKE a Farce with the Liver chopped, fcraped
Lard, Parfley, Shallots, Pepper and Salt, and fluff
a Fowl therewith ; trufs it as for roa fling, give it a few
turns over the fire in Butter, then lard it clofe with flicea
of Ham, and bits of Truffles, to flick pretty far out ;
roafl it, bafling qften with good Oil : Serve with Con-
fommee and Cullis Sauce, and a good Lemon Squeeze.
Poularde au Fume.
Fowl with the Flavour of Game,
the Meat of a long-kept Rabbit into thin flices;
lay them on a Dim, and feafon them with Pepper
and Salt, chopped Parfley, Chibol, Shallots, and a
little fine Oil ; fplit a Fowl at the Back, bone it all
to the Legs and Wings, fluff it with this, then few it
up, and give it its natural form ; braze it with flices
of Veal and Ham, covered over with flices of Bacon ;
foak it about a quarter of an hour, then add a glafs
of white Wine, a little Broth, a Faggot, -Pepper and
T 2, Sale;
276 Tfo PROFESSED COOK.
Salt: When done, fift and fkim the Sauce, add a little
Cullis, and lerve upon the Fowl.
Ptndardt. en Cbiponlate.
A Tureen, or Fowl Matlot,
OUT a Fowl into four, and braze it with flices of
Veal, pieces or" Pickled Pork, a dozen of llnall
Onions fcalded, whole Pepper, a Faggot, two Cloves,
half a Laurel-leaf, Thyme, and a little Bafil ; foak k
about a quarter of an hour, then add a few thick
fhort Saulages ; cover it over with flices of Lard, put
in fome good Broth, and finifn it on a flow fire ; fift
and fkim the bottom of the Braze, add a bit of But-
ter roiled in Flour, and reduce it to a good confiltence;
intermix the Fowl, Pork, Saufages, and Onions pro-
perly on the Difh, and ferve the Sauce upon all, with
a good Lemon Squeeze.
Ct'.ijjes de Poularde aux Frufes, on aux Champignons.
Legs of- Fowl and Truffles, or Mufhrooms.
TTHE Legs are brazed as for any other Difh, and
ferved with a Ragout of Truffles, or Mufhrooms ;
the Difh will bear the name of the Ragout with which
it is ferved.
Culjfes de Poularde an Prince.
Legs of Fowl the Prince's Fafhion.
COAK a few Anchovies and bits of frefh Ham out
as for larding, and when you think they have, loft
their Salt, drain them ; lard as many Legs of Fowl as
will make a good Difh, marinate them fome time, with
a glafs of white Wine, a Lemon cut into flices, Pep-
per and Salt ; make a Stuffing with Butter, chopped
Parfley, Shallots and Capers ; put each Leg into a bit
of Puff-pafte, together with the Marinate mixed with
the Stuffing; bake them in a flow oven, and when
done.
The PROFESSED COOK. 277
done, take off the Paftc, and fcrve with a Sance au
Ctladon, which you will find in the Sauce Articles.
Citijfis dc Poulardes h la Gendarme.
Legs of Fowls Military jFalhion.
J^JARINATE the Legs with Oil, chopped Pnrflcy,
Shallots, Mufhrooms, Pepper and Salt ; fprinklc
\Bread Crumbs over them, and broil on a flow fire of"
a good Colour : Scald a little Chervil, Taragon, Bur-
net, Parfley, half a clove of Garlick, and two Shal-
Jots; drain them, and pound them with an Anchovy and
a few Capers ; mix a little Oil and Vinegar therein,
•with Milliard and Cullis, Pepper and Salt : Serve the
Sauce under the Legs, or in a Boat.
Polres Je Poulardes av.x 'Trufcs.
Legs of Fowls in the Form of Pears.
"DONE three or four Legs of Fowls, all to the
Stumps, and fluff each round like a Pear, with a
Farce made of fat Livers, fcalded Sweet-breads, Truf-
fles, Mufhrooms, fcraped Lard, Parfley, Shallots, Pep-
per, Salt, and two Yolks of Eggs ; few them up, an<j
braze them with ilices of Lard, half a glafs of white
Wine, whole Pepper and Salt : When done, ferve £
Ragout of Trufiles with them, or any other, as moft
convenient. It will take the name of the Ragout witl>
which it is ferved.
Cuiffes de Poulard's en Ge&.
Legs of Fowls done in Jelly.
*TPHEY are larded with Ham and Lard intermixed,
brazed, and the Jelly finished as uiual-. — Legs an
Confom-'nee, are brazed with Veal and Ham, fufficient
to make a ftrong rich Sauce, with bits of Roots ot all
forts, proper fpices, and a few Taragon Leaves : When
the Legs are done, lift and fkim the Sauce, add 3
T 3 middling.
278 *fbe PROFESSED COOK.
middling quantity of fcalded chopped Parfley, and a
Lemon Squeeze.
Culottes de Poulardes a ritallenne.
AT the French call the Culotte, is the two
Legs and Rump cut together : They may be
dreffed in all the different ways of any other part, and
to all the different Sauces : This is called Italiaine, as .
it is recommended to be marinated in Oil, Herbs, nnd
Spices as ufual, about an hour before brazing. — Oil
ought not to be much ufed in Cookery in England,
as it is feldom to be had fo good as in Italy and
France, therefore Butter fhould be ufed in its (lead.
Cbamoices, (from a flriped Stuff fo called.)
CCALD fome Spinach, prefs out the Water as much
as poffible, pound it, and then lift it in a Stamine
or a fine fieve, without any liquid, to keep it very dry
and green ; beat up three or four fpoonfuls of it with
two Whites of Eggs ; rub a deep Dim with a little
Butter, fpread the Spinach all over very thin, and put
the Dim. on a flow fire, or on afhes, to make it cake ;
then take it out with a ikimmer, and cut it to what
form you pleafe. Take a Stew-pan of the bignefs of
the Table-dim, garnim the bottom with thin flices of
Bacon, and upon thcfe intermix the Spinach, cut as
before directed, with cut Truffles, arid between each
fmall Fillets of raw Fowl, each being firft dipped in
Whites of Eggs to make them ftick together, and over
thefe fpread a good Farce very thinly. Have a good
Salpicon Farce made with a Sweet-bread cut into fmall
dice, the White of Poultry, Mufhrooms, and Seafon-
ing : Let this Meat- be firft parboiled, and then give
it a fry in Butter, with a little Flour, and a glals of
white Wine ; let it (lew till the liquid is quite ex-
haufted, add a little Veal Cullis, juft lufficient to keep
it together, put this upon the Farce of the Ckamoice,
cover it over again with a little of the firft-mentioned
Farce,
The PROFESSED COOK.
279
Farce, and afterwards cover the whole with thin flices
rf Lard and white Paper ; let it fimmer on a flow fire,
both above and below it, for about a quarter of an
hour, add a glafs of white Wine, and as much good
Reftaurant, or Cullis ; and when ready to ferve, which
will be in about a quarter of an hour more, lift the
Sauce in a lawn fieve, add a little more Cullis, feafon
it to a reliming tafte, take off the fliccs of Lard,
gently, both over and under, and ferve with the fame
Sauce.
CuiJJes de Poulardes a hi Cendre.
Legs of Fowls upon Ames.
QARNISH a Stew-pan with flices of Veal Fillet,
and one good fiice of Ham ; put the Legs of
Fowls upon thefe, being firft larded through and through
with good Lardons leafoned ; add a tea-fpoonful of
Brandy, and cover the whole with flices of Lard and
white Paper ; fimmer on a flow fire, both under and
over, and they will furnim a fufficiency of Sauce, which
fift properly ; but if not, add a little Cullis, and re-
lifh with a Lemon Squeeze.
Quenelles de Poulardes,
Forced-meat Balls of Fowls.
'"pAKE the Wings and Breaft of a Fowl, fcrape the
Meat quite fine, pound it in a mortar with three
Yolks of Eggs, chopped Parfley, Shallots, two Leaves
of Bafil, fcr^ped Lard, Pepper and Salt ; when all is
well pounded together, put it upon a Dim: Boil a.
pint of good Broth on a fmart fire, and as it boils,
take a fpoonful at a time of the Forced-meat, and pu$
it to boil in the Broth, (like poached Eggs) and fo
on till all are done ; take them out one by one with a
fkimmer, fift and Ikim the Broth, add a little Cullis
to thicken it, and ferve upon the Quenelles.
-
X 4 Cui/es
The PROFESSED COOK.
CuiJJes df Potilardes BacFiqve, from Bacchus.
T>ONE a few Legs of Fowls thoroughly, and flatten
them as much as you can ; lav them upon a Stuff-
ing made of Butter, chopped Parfley, Shallots, a few
Taragon Leaves, Mufhrooms, Bread Crumbs, two
Yolks of Eggs, Pepper and Salt ; roll them up, ami
tie them fall to braze between dices of Bacon, in half
a pint of red Wine, and a little Broth : When done,
fift the Sauce, add a little Butter rolled in Flour,
make a Liaifon, and ferve upon the Legs.
Ailerons de Poulardes on Dindons de differenies
Pinions of Fowls or Turkies in different Manners. ;
JDRAZE them firft in a good feafoned Braze ; and if
you chufe to keep them white, put ilices of Le-
mon therein ; you may alfo braze fmall Onions with
them, or any thing elfe with which you propofc to
garniih the Difti : When fo done, you may ferve them
with what Sauce you pleafe. — Thofe of Turkies may
be dreffed by larding a few of them, and finiftiing them
like a Fricandeau, with a Caramel ; and the reft may
be left white. Or they may be done in Jelly, or with
a rclifhing Sauce, en Crepine, an Gratin, in Matlot, in,
Fricatfec, marinated, or fried, &c.
Ailerons Compofes.
Shammed Pinions.
VT'OU muft have moulds made in the form of Pinions,
Take the Skin of Fpwls, fuch as you life for the
Broth-pot or other; fill them with a well-feafoned
Forced-meat, make them take the form of the moulds,
and bake them in the oven : Serve with what Sauce
or Ragout you think proper,
PROFESSED COOK. -281
I'errlne ff Ailerons aux Marons.
Pinions of Fowls in Tureen, with Chcfnuts.
T)RAZE as many Pinions and bits of Pickled Pork.
as you think fit, with proper Seafoning : Serve
with a Chefnut Cullis, and a few whole ones (you will
find how to make it in the Cullis Articles.)— You may
alfo ferve them with any other Cullis, or ftcwed Greens,
or fmall Onions : — Likewife with Parmefan Chcefc,
giving Colour in the oven, or with a falamander : —
..Or you may broil them ft la Sante Meneboult,
Cretes en FricaJJees au Blanc*
Cocks Combs White FricafTee.
CCALD as many Combs as will make a fmall Dlfh*
and boil them in Broth and Lemon fliccs ; put a
ilice of Ham into a Stew-pan with Mufhrooms, a Fag
got, two Cloves, half a Laurel-leaf, Thyme, and a
"good piece of Butter ; foak thefe awhile, then add
ibme good Broth, and a little Flour ; fift the liquid,
and put the Combs therein : Make a Liaifon with
Yolks of Eggs and Cream, Pepper and Salt, and a
Lemon Squeeze ; You may garnifn them with imall
Forced-meat Balls, or hard Yolks of Eggs, or fmatt
Onions : You may alfo ferve them with Sauce Robert^
or Sauce Ravigotte, or any other.
DCS Foyes gras,
Of fat Livers.
pAT Livers are of great utility in Cookery ; as to
garnilh different forts of Ragout, to mix with
Forced-meat, for Petit Pates, to add to Pies, and fe-
veral other uies ; and may alfo be drefled in many dif-
ferent ways by themfelves. They may be kept fcvcral
days covered with Fat, to hinder them from turning
black ; and thofe of Fowls and Capons arc the heft,
9S they are moifter than thofe of Turkies. — I i
'
The PROFESSED COOK.
not dwell long on the different ways of dreffing fat
Livers, as they are much dearer in x England than in
France ; and to make either Pies or other Dilhes
thereof, would be attended with much expence to very
little purpofe. It will be fufficient to obferve, that
they mu ft be brazed with proper Seafoning, to be
ferved with any forts of Sauces or Ragout ; — half
brazed for broiling, or in Cowl, or au Gratin, to be
fliced, and finifhed as all former directions under the
fame denomination ; — alfo drefled in Tureen, or Mat-
lot, with other Meat ; and with all forts of Roots ; —
fuch as have been ferved before, may be fried, wrap-
ped up in Forced-meat, and ferved again upon bits
of fried Bread — alfo minced and done in paper cafes,
properly feafoned, and moiflened with a little Cullis.
— Although they are recommended often as part of a
Forced-meat, any others may be ufed in their ftead,
as , all depends more on a good tafte for Seafoning,
than the quality of the Meat ufed for any kind of
T"»
r arce.
De la VENAISON ou Vlande Noir.
Of VENISON, or Brown Meat.
the French call black or brown Meat, under
the name of Venifon, (or Viande Noir) is the
Wild Boar, and the young, called Marcaffm ; the red
Deer, its female the Hind \ Bucks and Does ; Fawns
and Kids.
, Du Sanglier ou Cochon Sauvage.
Of Wild Boars, or Wild Hogs.
H E female is more efteemed than the male, and
both are better when they keep together, and feed
upon green corn. The Meat ought to be kept long
before
tfhe PROFESSED COOK. 283
before it is ufed. The beft part of the Boar is the
Head, which is moftly brazed and ferved cold. The
Fore-quarter is larded, roafted, and ierved with a fharp
Sauce in a Boat : the Hind-quarter is drefled as a la
Mode Beef, or Dobs; and alib prepared as Pickled
Pork. — Any further direction is of very little ufe in
England, as what we fee here comes from abroad,
which is feldom any thing elie but the Head. The
Germans are beft acquainted with their different qua-
lities and ufes, and make thofe fmoaked Saufages of
Wild Boar's Flelh, which are much efteemed, both
in England and other countries.
Sanglier a la Daube.
Leg of Wild Boar dobed.
T ARD it thoroughly with large pieces, feafoned with
fine Spices, chopped Garlick, Shallots, and Par-
fley ; put it into a Brazing-pan much of its own big-
nefs, with dices of Bacon, Thyme, Laurel, Balil,
fliced Onions, all forts of Roots, a large faggot of
fweet Herbs, Cloves, whole Pepper, and Trimmings
of any forts of Meat; foak it about half an hour,
then add two or three glafles of Brandy, a pint of
white Wine and Broth ; braze (lowly for about feven
or eight hour, then let it cool in the Braze; fkint
ihe Fat off, and ferve the Jelly with the Meat.
Hure de Sanglier d la Bralfs.
Boar's Head brazed.
CCALD the Head over a Charcoal fire to clean it,
and fcrape it well with a knife ; then bone it as tar
as the Eyes, without cutting the Skin ; lard the infide
as the Leg in the laft Receipt, with all the fame Sca-
foning; tie it up in a coarfe cloth, and braze it at
leaft fix hours with all forts of Spices and Roots, one
Lemon, three bottles of red Wine, and one of Wa-
ter ; reduce the liquid to half, let it cool in the Braze,
and ferve it cold.
Saxglitr
284 The PROFESSED COOK.
Sangller d la Poivrade.
Roafted, and fcrved with a fharp Sarce.
T ARD a Neck as before; roaft it, bailing with red
Wine ; ferve with it a relifhing Sauce, as a la Nl-
•vcrnoife, a la Poivrade, Sauce Piquante, or Sauce d'Acidcy
which you will find in the Sauce Articles.
Sanglicr en petit Sale.
Pickled.
T T is done in the fame way as Pork. — Sangller a la
* Mode, is much the fame as a la Daube.
Boudins de Sanglier.
Black Puddings of Wild Boar,
'"THEY are done in the fame manner as thofe of Pork
Saufages to dry. Chop fix pounds of the Meat,
with three of the Lard, or in proportion ; fix ounces
of Salt, half an ounce of Pepper, half an ounce of
pounded Mace, and half a pint of fvveet Wine ; mix
thefe well together, and put them in a Pan, well co-
vered, for about four-and-twenty hours : If you would
have them very red, add half ah ounce of Saltpetre,
pounded with the reft : Then cut a couple of Hog's
Ears into final! fillets, and mix them with tlv.- Meat ;
fill the Guts, let them drain about fo-. r-nnd- twenty
hours, and hang them in the chimney until they are
quite dry. You will boil them, when you have occa-
fion, in Broth or Water, with fliced Onions, a Fag-*
got, and bits of Roots : Serve cold upon a napkin.
Du MarcaJJin.
Of the Sucking Wild Boar.
'Vjy'HEN it is quite young it is roaftcd whole, the
Back being larded ; leave the Head without cut-
ting it off, and ferve with a rcliihing Sauce in a Boat,
D*
PROFESSED COOK. 285
Du Cerfj Bicke, Daim, Cbevreull, & Faon.
Of Deer, Hind, Buck, Doe, Kid, and Fawn.
*VHE Kid, which feeds upon hills, is more efteem-
ed, than that which is kept upon low land. The
French fay, that the Doe is better than the Buck ; I
prefume it is from their being fo little acquainted with
the. quality of either. The red Deer and Hind are
only good while young. All thefe are drefled in the
fame Manner as the Wild Boar and Marcaffin, &c.
Du G I B I E R en general.
Of GAME and WILD FOWL.
rjNDER this denomination are comprehended Par-
tridges, Pheafants, Quails, Rails Land and Wa-
ter, Larks, Thrufhes, Black-birds, Wood -pigeons,
Wood-cocks, Thrulhes, Moor-hens, Land and Wa-
ter Teal, Plovers, Ducks, wild and tame, &c. Hares,
Leverets, Rabbits, old and young, &c.
Lapreaux en Cailles.
Rabbits roafted as Quails.
r^UT one or two Rabbits into feveral pieces, take out
the Back-bone, and marinate them about an hour
with a little Oil, chopped Parfley, Shallots, Mufli-
rooms, Pepper and Salt ; then wrap each piece in a
Vine-leaf, and a thin flice of Bacon, with as much of
the Marinate as you can, and roaft them : When al-
moft done, ftrip them to take colour, and ferve with
what Sauce you think proper. — You may alfo do them
in Cowl, or in the oven, or broil them llowly.
Lapreaux
72* PROFESSED COOK.
Lapreaux an Pontife*
Rabbits, Pontiff Sauce.
/^ U T two large Rabbits into Fillets of a middling
iize, and marinate them as before, for an hour or
two; then tie them up, with all the Marinate, in dices
of Lard anil Paper, and roafl them as you do Pork
Aillets ; put them afterwards into a Pontiff Sauce,
\\cll finiihed, and warm all together without boiling.
Young Rabbits are fometimes trufled like Par-
tridges, and alfo as Chickens to roaft, &c.
Lapreaux d I'Efcalope.
Rabbit Collops.
f^ U T the Fillets of one or two Rabbits into thin
flices, and put them into a Stew-pan upon a flice
of Ham and a few flices of Veal, a little Butter or
Oil, Pepper and Salt, chopped Parfley, Shallots,
Mulhrooms, and a few thin flices of Bacon for cover-
ing ; foak thefe on a flow fire about a quarter of an
hour, then add a glafs of; white Wine, and finifri the
brazing ; 'take out the Fillets, drain the Fat off, fift
the Braze, add a little Cullis, ikim it very clean,
and ferve upon the Fillets ; you may add a Lemon
Squeeze, if the Wine does not make the Sauce ftiarp
enough. When fo brazed, you may put them to
what Sauce you plcafe, or into a white or brown Fri-
caflee, or Gratin, &c. &c.
Lapreaux en Galantine.
Rabbits in marbled Cake.
'TpHIS is done as all other forts of Meat under the
fame denomination ; being thoroughly boned,
fluffed with a good Taw Forced-meat, and brazed to
cat cold. — Rabbits may be dreffed in every Refped:
as Chickens.— I fhall only give the different names
for the fatisfadiori of the Reader; whereby it will
eafily
The PROFESSED COOK. 287
eafily appear, that a repetition of every Article in
the dreffing would only be tedious and without im-
provement.
\Lapreaux aitx Pols* Rabbit with Grean Peas.
Roulades de Lapreaux. Rabbits rolled-like a large Sau-
fage, with Stuffing.
Lapreaux en Papilktles. Rabbits broiled in Paper.
Lapreaux Marines. Rabbits marinated to fry.
Laprcaux en Fritajjee. Fricalfee of Rabbits, white or
bfowu.
Ci'.[(Jes de Lapreaux a la Dauplnne. Legs of Rabbits, a
la Dauphine, as all others under this name.
Filets de Lapreaux en Surprife. Sham Fillets made of
Veal and Farce.
Lapreaux en Ragout de plufieurs Papons. Ragout of Rab-
bits, different manners.
Lapreaux a hi Broche aux fines Herbes. Rabbits roaftecl,
Huffed with fweet Herbs.
Lapreaux a la Proven f ale.- Rabbits Provence Fafhion.
See any direction under this name.
Lapreaux en Timbale. Rabbits in Moulds. See other
directions.
Lapreaux en Grenadins. Rabbits in fmall Fricandcaux.
Lapreaux en Matelottes. Rabbits intermixed with other
kind of Meat.
Filets de Lapreaux Miles. Fillets of Rabbits mixed with
any thing elfc.
FUtn
288 The PROFESSED COOK,
Filets de Lapreaux au Jambon. Fillets of Rabbits
brazed, and intermixed with bits of Ham.
Lapreaux en Acbis*. Rabbits hafhcd, with other forts
of Meat.
Liipreaux en Racoum. Rabbits fhortened ; viz. truffed
as is moftly done for boiling in England, boiled in
Broth, and ferved in the fame manner.
Filets de Lapreaux Grilles. Fillets of Rabbits broiled.
Lapreaux en Crepine. Rabbits in Cowl.
Lapreaux au Monarque. Rabbits, with Royal Sauce.
en Salade. Salmagundy of Rabbits.
Terrine de Lap'm a la Puree, & petit Lard. Tureen
of Rabbit and Pickled Pork, with any forts of
Porridge.
Tc/rine de Lapln a la Payfanne* Tureen of Rabbit
Country Fafhion.
Lap'm en Gclee. Rabbit in Jelly.
Lapln en Paupiettes. Olives of Rabbits.
As an ample direction has been given in Chicken Articles under
all thofc names, follow the fame for Rabbits ; the Meat requires much
rhc fame Seaibning, and the fame time of finifhing.
Lievre en Terrine a la Daube*
Tureen of Hare Dobed.
an old Hare into fix pieces, bone it thoroughly,
and lard each piece with Lard, feafoned with fine
Spices, Thyme and Laurel Powder, chopped Parfley,
Shallots, and one clove of Garlick; braze it in a fmall
Pan with flices of Lard, and all the Bones, and as
jmich of the Blood as you can fave, adding a quarter
of
The PROFESSED COOK. 289
of a pound of good Butter, and a glafs of Brandy ;
Hop the Pan well, and let it fimmer on a flow fire, or
in the oven for about four or five hours ; then take
out the Bones, and put the Hare into the Tureen,
each piece clofe together, and the ilices of Bacon
thereupon ; fift the Sauce, pour it into the Tureen,
and let it cool before ufing. It ought to be like a Pie.
Lievre an. Sang*
Hare with its own Blood,
an old Hare into pieces, and fave the Blood;
lard it, put it into a Stew-pan with the Liver, a
good piece of Butter, a Faggot, Mufhrooms, . three
Cloves, Thyme, Laurel, and a flice of Ham ; foak
it awhile, then put to it two or three glades of red
Wine, Broth, and a little Flour ; when the Liver is
done take it out, pound it, and fift it in a fieve, with
the Blood, and fome of the Sauce ; reduce the reft
quite thick with boiling, and add Pepper and Salt ;
take the Hare out, fift the Sauce, add as much to the
Blood as is required, and ferve them together.
Roulades de Lievre.
Coloured Hare. /
T> ON E a large Hare thoroughly, and lard it al] over
with thick Lardons, icaibned as for all other
Dobes ; put a good Farce into it, (or braze it with-
out) roll it up, tie it well, and braze it with dices of
Veal, in half a pint of white Wine, and as much Broth,
being covered over with flices of Bacon, You may add
Meat, and other Seafoning, to make a Jelly of the
Braze afterwards ; and ferve it cold with the Hare,
either whole or fliced.
Filets de Levreau a I'Efralope.
Collops of Leveret ; fee Rabbit Collops.
U Gatean
290 eflx PROFESSED COOK.
Gateau de Lievre.
Hare Cake.
/""•HOP all the Meat of a Hare, and of a Rabbit,
half a Leg of Mutton, two pounds of Fillet of
Veal or frcfh Pork, and two pounds of Beef Suet ;
feafon thefc with Pepper and Salt, fine Spices pound-
ed, chopped Parfley, Shallots, a quarter of a pound
of Piflachio-nuts peeled, about a poundof raw Ham
cut into dice, half a pound of Truffles or Mufhrooms
alfo cut into dice, fix Yolks of Eggs, and one glafs
of good Brandy ; garnifh a Stew-pan all round with
flices of Lard, put all your preparation clofe into it,
and cover it over with flices of Lard alfo, rather thick ;
Hop the Pan all round with a coarfe Pafte, and bake
it about four hours ; let it cool in the fame Pan, then
turn it over gently ; fcrape the Lard quite off, or
leave a little of it, and garnifh it with any forts of
Colours ; or to make it more even, and to give it a
better form, cover it over with Hog's Lard or Butter,
in order to garnifh it with different Colours according
as your tafle fhall direct. >
Cotekttes de Levreau.
Cutlets of Leveret.
the Fillets pretty large; take out as many Ribs
as you make Cutlets, and flick one Rib in each ;
lay them in the Difh you intend for table (if Plate) ;
put a little Broth therein, with all forts of fweet
Herbs, chopped Mufhrooms, Pepper, Salt, and a bit
of Butter ; fimmer (lowly between two Difhes, turn-
ing them two or three times, and reduce the liquid
quite: When done, ferve with a rich Cullis Sauce;
or make a Sauce with the Bones, a little Cullis, and
proper feafoning, which will be better. A roafled
Hare, or the remains, may alfo be done in the fame
manner, cutting the Meat into Fillets, and making a
Sauce with the tfone$ bruized, a little Broth and Cul-
2 Us,
PROFESSED COOK. 291
Us, and relifhed with one chopped Shallot, a few Ta-
ragon Leaves, a little Butter rolled in Flour, and a
Lemon Squeeze, or Verjuice.
Lievre en Civet.
Hare fie wed.
/""UT a Hare into pieces, fcald it in boiling Water,
(you may lard fome of the pieces if you pleafe)
and put it into a -Stew-pan, with a pint of Water; let
it iimmer fome time, and if the Hare is large, add
a bottle of red Wine, one or two dozen of fmall
Onions fcalded, a few whole Muihrooms, whole Pep-
per, three Cloves, Salt, a few bits of frefh Ham or
Bacon, or of fuch as have been boiled ; let it fimmer
until the liquid is reduced to half, and then add a
good bit of Butter rolled in Flour ; make the Sauce
pretty thick, and ferve with fried Bread round the
Difh.
Levreau au ChevreulL
Leveret, Kid Fafhion.
CINGE a good large Leveret over a Charcoal fire,
lard it, and marinate it three or four hours in a
warm Marinate made of Water, Vinegar, Butter,
Flour, Pepper and Salt, chopped Parfley, Shallots,
Thyme, Laurel, Bafil, fliced Onions, Lemon-peel,
and Cloves ; then roaft it, bailing with fome of the
Marinate ; fift the Remainder, add a- little Cullis, and
ferve it in a Boat.
Lievre a la Polonoife.
Hare Polifh Falhion.
the Hare into large pieces, faving the Blood,
lard it coarfely, and give it a few turns on the
fire, with a bit of Butter rolled in Flour, a Faggot,
two Cloves, Thyme, Laurel, half a clove of Gar-
lick, Pepper and Salt ; then put a pint of red Wine
U 2 tO
292 The PROFESSED COOK.
to it, a little Broth, and a fpoonful of Vinegar : When
it is almolt done, add the Blood, and Liver pounded,
and boil it together a moment : When ready, add
half a fpoonful of fmall" Capers whole, with fcalded
Olives itoned, and ferve all together.
*
Litvre en Haricot.
Hare in a Harricot.
TV /TAKE a brown Sauce with Butter and Flour; cut
a Hare into pieces and give it a fry in this, then
add half a pint of white Wine, a fpoonful of Vine-
gar, a little Broth, a faggot of Parfley, Shallots, one
clove of Garlick, two of Spices, Thyme and Laurel,
a little Veal Gravy, whole Pepper and Salt : When
half done, add fcalded Tnrneps cut properly, and fry
bits of Bread in Butter to garnifh the Diih : When
the Hare is done, take out the Faggot, and as much
of the Spices as you can ; fkim the Sauce well, and
ferve the Hare covered with the Turneps.
Levreau en Crepine, 6f Gratln.
Leveret, in Cowl and Glazed.
*TPHESE are done after the fame manner as all fuch di-
rections, being boned, the Meat filled with a good
Forced-meat, and finifhed in the oven : Serve with a
relifhing Sauce for either.
Filefs de Levreau av.x Legumes.
Fillets of Hare with flewed Greens.
("}UT the remainder of a roafted Hare into Fillets ;
warm it upon the Difh you intend for table, with
a little Broth, Salt, and a few drops of Vinegar, but
do not let it boil : When ready, pour the Sauce out,
and ferve the Hare with a Ragout of Cucumbers,
Kndive, Celery, or any other Greens.
Boudivs
PROFESSED COOK. 293
Boudtns de Le-vreau.
Black Puddings made of Hare or Leveret.
'T'HEY are prepared like all other forts of Puddings,
with the Blood of the Hare ; and mav be put
into the Guts of a Hog, or any other, as thofe of the
Hare would be very apt to bur ft in the cleaning : Tur-
kies or Lambs Blood will do equally well.
Filets de Le-vreau atfx Ancbo'is.
Fillets of Hare, with Anchovies.
/^UT o«t the Fillets of OP.C or two Leverets whole;
lard them with Hllets of Anchovies forked in
Water fome time, and fimmer them between two
Diflies for about half an hour, with Butter, a little
Pepper, and half a dozen of fine chopped Shallots ;
then put the Fillets upon the Table-difh. : Put a little
CulHs into the Stew-pan, with a large fpoonful of
Verjuice, and a bit of Butter rolled in Flour ; keep
it on the fire until it becornes pretty thick, and ferve
upon the Fillets. — The remainder of the Leverets will
ferve either for a Civet or a Pie, or to make a Coults
au Fume ; or to ferve with any forts of Game,
Legireau a In Mmute.
Hare dreffed quick, in a Moment.
T IGHT a good flove while you are drawing the Le-
veret. Cut it into middling pieces, boil the Li-
ver, and put all together into a Stew-pan, with a good
piece of Butter, Pepper and Salt, chopped Parfley,
Shallots, Mufhrooms, and half a clove of Garlick ;
cover it well, and turn it in -about eight minutes; it
will be finifhed in about a quarter of an hour, if the
Leveret has been properly kept : Drefs the Meat upon
the Table-difh, put a little Broth and Vinegar to, the
Sauce, to gather the Seafoning, and ferve upon the
Hare : The Sauce ought to be pretty thick.
U * D?$
294 ^h* PROFESSED COOK.
Des Ramereaux.
Of Wood -pigeons.
H E Wood-pigeons perch upon trees, contrary to
other kinds. The Flefli is very good, although
dry ; and young ones are diftinguilhed by the Ihortnefs
of their Claws, as they grow longer with age. They
are commonly roafled, but may be dreffed in all th6
different ways of other Pigeons.
Ramereaux a fAHemandc.
Wood-pigeons German Falhion.
T ARD them thoroughly, and boil them with fcalded
Savoys, half a pound of Pickled Pork, Broth,
two Cloves, a little Nutmeg, whole Pepper and Salt :
When done enough, drain them of the Fat, and
Squeeze the Cabbage ; intermix each fort on the Difli,
and ferve with a rich Cullis Sauce, with Butter therein.
Ramereaux aux Fenou'tL
Wood-pigeons, with Fennel Sauce,
CCALD a few fprigs of Fennel, and chop fome of
it to mix with the Livers, a bit of Butter, two
Yolks of Eggs, Pepper and Salt ; fluff the Pigeons
with it, and roaft them wrapped in flices of Bacon
and Paper ; mix fome chopped Fennel with fome Cul-
lis, a bit of Butter, and half a Lemon Squeeze, to
ferve upon the Pigeons.
Becajfes, Becajpnes, & Becaux d la Brocke, d di/ertntes*
Sauces.
Wood-cocks, Snipes of both Kinds, roailed with dif*
ferent Sauces,
the French call the Becaux is what is com-
monly called a Jack Snipe in England, and is
more efteemed by them than it is here ; They allow,
thaj
The PROFESSED COOK. 295
that roafting is the beft way of dreffing them ; but for
the fake of variations required in large tables, they
give feveral other methods; and each kind is drefied in
the fame manner.
Split either Wood-cocks or Snipes at the back, take
all the iniide to mix with a little fcraped Lard, chop-
ped Parfley, Shallots, Pepper and Salt ; fluff them
with it, and few them up ; roaft them wrapped in
flices of Lard and Paper, and ferve with what Sauce
or Ragout you pleafe.
Salm'te de Becajfis.
Hafhed Wood-cocks.
'"PAKE ready roafled Wood-cocks, cut the. Legs,
Wings, and Breafts in two ; pound the Bones and
the Infide, and boil them with a little red Wine,
three or four chopped Shallots, Pepper and Salt ; re*
duce the Liquor to half, lift it in a fieve, and mix
with it a little Cullis, and a bit of Butter, adding a
few Bread Crumbs to thicken it: Put the Wood-cocks
or Snipes into this Sauce, warm without boiling, and
.garnilh the Diih round with fried Bread.
Salmle de Becaffes a la Sainle Menehoult.
Hafhed Wood-cocks, Saint Mainhoult.
A COLD Salmie, fuch as the lafl, will ftill make a
very good Dilh ; put it into the Table-difh, and
garniih it round with a Farce made of the remains of
roafted Poultry, Bread Crumbs foaked in Cream, Beef
Marrow, chopped Parfley, Shallots, Pepper and Salt,
mixed with two Yolks of Eggs ; cover it alfo thinly
all over with the fame, and bafte it over witn. Eggs
and Bread Crumbs, and a few drops of melted Butter;
give it a good Colour in the oven, or with a fala*
mander, keeping the Diih a moment on an aflies fire,
U 4, Eecajfines
296 We PROFESSED COOK.
Becqjfine* a la Dt'.ckeJJe.
Snipes the Duchcfs's Fafhion.
C FLIT fix Snipes at the Back, and take all the In-
ficle out to make a Farce with two pounded An-
chovies, half a fpoonful of Capers, Parfley, Shallots,
and Mufhrooms, all chopped very fine, and mixed
with a good bit of Butter, a little fcraped Bacon, two
Yolks of Eggs, Pepper and Salt ; fluff the Snipes
with this, few them up clofe, and braze them with a
few flices of Veal, and one of Ham, covering them
with thin flices of Lard ; add a good glafs of red
Wine, and one or two fpoonfuls of good Cullis : When
done, fift and ikim the Sauce, and make it of a pretty
thick confidence with Butter and Flour.
Btcavx a la Perlgord.
Snipes with Truffles.
'TPHIS is done much in the fame manner as the laft,
only that chopped Truffles are added to the Forced-
meat, which give the name of Perigord to this and
all other Difhcs under the fame denomination ; (Peri-
gord being a Province in France, where Truffles are
very good, and in great abundance.) You may either
roaft or braze them, and ferve with a Ragout of
Truffles, as directed in Ragout Articles. — Thole Pe-
rigord Difhes are feldom prepared in England, where
Truffles are fo very dear, and fo different in flavour to
foreign ones. It is much the fame with Italian Difhes,
where Oil is in the composition ; but, as excellent
Butter is to be had in England, at all times of the
year, it may very well fupply the want of good Oil
in Cookery. Alib thofe Difhes under the denomina-
tion of a la Provence, ought to be done with caution,
as the principal flavour is Gariick, \vhich the inha-
bitants of Provence are particularly fond of.
<fbe PROFESSED COOK. 297
Becaux au Salmle de Provence.
Haihcd Snipes^ Provence Falhion.
*T*AKE out the Infide of roafted Snipes, cut off the
Heads, and pound them with two or. three cloves
of Garlick, firft fcalded ; then add a little Cullis, ft ft
it through a Stamine, fqueeze in the Juice of an
Orange, with Pepper and Salt ; cut the Snipes into
' Fillets, and warm all together without boiling : Gar-
nifli the Dim, with fried Bread.
Filets de BecaJJes au Jus de Canard.
Fillets of Wood-cocks, with Duck Gravy.
A/f I N C E the Meat of two or three roafted Wood-
cocks, and roaft one or two old Ducks ; when
the Ducks are half done, put a proper Dilli under,
and give them a few cuts to let the Gravy out ;
then put the Fillets in it, with the Juice of a Seville
Orange, Pepper and Salt ; and warm without boiling.
BecaJJes &? Becajfines aux "Trufc^ & av.x Olives.
Wood-cocks and Snipes, with Truffles and Olive
Ragout.
'"TPHEY are brazed in the fame manner as all others,
with as many large Truffles as Birds, intermixed
together on the Dim, and ferved with a Cullis, or
Ragout of Truffles, or Olives. — Alfo with Cullis of
Wood-cocks made thus : Take the Infide and the
Trimmings, pound them, and boil in good Cullis,
with a glafs of white Wine, a few Mumrooms, ar.d
all proper Seafoning ; braze a Sweet-bread with the
Birds, and, when done, ferve the Cullis upon thzm,
which ought to be pretty thick.
'The PROFESSED COOK.
Des Akuettci*
Of Larks.
O make a Ragout, put them, into a Stew-pan with
a bit of Butter, fome Muihrooms, a Faggot, a
flice of Ham,, and a fcalded Sweet-bread cut into
pieces ; fimmer thefe a moment, then add a little Broth,
a glafs of Wine, Pepper and Salt, and reduce the
Sauce : When almoft done, add a little Cullis, and
take out the Faggot and the Ham, — If you woulcr
have them ilewed, you will prepare them at firft in the
fame manner, but without Sweet-bread, inftead of ,
which ufe fmall Onions, firft fcalded : When three
parts done, add a little Cullis, a bit of Butter rolled
in Flour, and half a fpoonful of Verjuice, or a Le-
mon Squeeze. — You may alfo mix with them Cabbage
Lettuces, boiled in good Broth ; or ferve with any
forts of ftewed Greens or Cullis.
Akuettes en Cerifes.
Larks in the Form of Cherries.
"DONE the Larks thoroughly, and roll the Meat in
the form of Cherries, flicking one Leg into each,
and braze them with proper Seafoning : When done,
add a little Cullis and Gravy ; put the Cherries on
the Difh for table, the Legs upwards ; fift and fkim
the Sauce, fqueeze an Orange into it, and ferve upon
the Meat.
Des Pluviers, Vaneaux, et Grives*
Of Plovers, Lapwings, and Thrufhes.
*T*HESE different kinds of Birds are commonly eaten
roafted, but they may alfo be dreffed in many dif-
ferent ways. I fhall obferve in regard to Thrulhes,
that they are much more valued in France than in
England, and for a very good reafon, as they feed
moftly upon Grapes, which gives them a very agree-
able
*£be PROFESSED COOK. 299
ible flavour ; and it is only thofe which are efteem-
hd : The common Wood-thrufhes ar.e the fame as in
; England.
Pluvlers a la Pengord,
Plovers with Truffles.
nRAZE them with Veal, Ham, and Truffles, and
all other proper Seafoning, a glafs of Wine and
Broth ; fift and fkim the Braze, and add a good Le-
mon Squeeze when ready to fcrve. — You may alfo
roaft them iluffed in the fame manner as Wood-cocks,
and ferve with any forts of Ragout. — Or you may
ferve them an Gratin, making a Forced-meat with the
Livers, &c. as all other Dimes under the fame deno-
mination ; braze the -Plovers, put them upon the Gra-
'//'#, and ferve with a very good Cullis Sauce.
' , It is needlefs to fay much about Thrufhes ; however,
they may be dreffed in all the different ways of Pi-
geons ; a good Sauce will make any thing relilhing
and palatable for the fake of change.
Cailles d la Flamande.
Quails Flemifli Fafhion.
TTRUSS fix Quails as for boiling, put them Into a
fmall Pot with a fcalded Savoy cut into quarters
and tied, and half a pound of Pickled Pork ; boil
thefe together about half an hour, then take them
out, drain the Water from the Cabbage, untie it, and
put all together into a Stew-pan with fome good Broth,
Pepper, Salt, two Cloves, and a Faggot : When all
are well brazed, drefs them on the Difh intermixed,
and ferve upon them a good Cullis and Butter Sauce,
with a few drops of Vinegar therein. — You may alfo
braze as many Quails as you think proper, with an
equal number of Craw-fiih, and Truffles: The braz6
feeing fifted and ftimmed> add a little Cullis, and a
Lemoa
300 The PROFESSED COOK.
Lemon Squeeze for Sauce. This is called Cailkt
Accornpngmes.
Guiles au Laurier.
Quails with Laurel.
CTUFF the Quails with a Farce made of their Livers,
fcraped Lard, chopped Parfley, Shallots, Pepper,
Salt, and one Laurel-leaf, chopped very fine ; roaft
them, firft wrapped in fliccs of Lard, and then in
Paper ; put a flice of Ham into a fmall Stew-pan,
and iim'mer it fome time ; when it begins to flick to
the Pan, throw in a glafs of white Wine, a little Cul-
lis, and half a clove of Garlick ; reduce it to a good
confidence, fift it, and add a Lemon Squeeze : When;
ready, put the Quails, each upon a Laurel-leaf, and
•ferve the Sauce upon the Birds.
Cailles en Ragout, en Matelotte, et au Gratin, &V.
Quails in Ragout, Matlot, or Glazed,
nrHEY are all done in the fame manner as Chickens,
and may be drefled in all the different ways of any-
other Birds. As they are neither very good, nor very
plentiful in England, I ihall pafs over any further
directions about them.
Des Perdreaux fc? Perdr'ix.
Of Partridges young and old.
Perdreaux a la Brocbe a d'ifferentes Sauces &? Ragouts.
Young Partridges roafted, with different Sauces and
Ragouts.
J^JAKE a little Farce with the Livers, fcraped Lard,
Shallots, Parfley, Muihrooms, Pepper and Salt;
(luff the Partridgqs with it, give them a fry in Butter,
and wrap them firft in (Vices of Bacon, and afterwards
in Paper to roaft : Serve with what Sauce or Ragout
you pleafc.
PROFESSED COOK.
301
Ptrdreattx a la Madelaine.
Young Partridges, St. Magdalen.
[TRUSS three Partridges for roafting.; put all the
I Livers into one of them, and roaft them till tkree
>arts done ; then take them oft' the ipit, and cut them
nto pieces as for a Salmie ; take out the Livers to
fchop with Truffles, a few Shallots, a fpoonful of Oil,
i glafs of white Wine, Pepper and Salt ; fimmer all
ogether about a quarter of an hour, and add a Le-
-non Squeeze. — Such as have been ferved before will
..lo equally well for this Difh.
Perdreaux Grilles am: fines Herbes.
Young Partridges broiled with fweet Herbs.
'"TRUSS the Legs in the infide, and fplit them at the
Back ; put them to marinate for about an hour,
with a little Oil, Popper and Salt, and all forts of
Seafoning-hcrbs chopped : then roll them up in Paper,
with all the Herbs, and broil them flowly ; gather all
the chopped Herbs from the Pan, to mix with a good
Cullis, and a Lemon Squeeze.
Perdreaux a la Provenfale, anx Pontife.
(See any direction under the fame Name.)
Perdreaux aux Confommee.
Young Partridges, with rich Cullis Sauce.
USS thy Legs in the infide ; put them into a (mall
StQW-pan, between flices of Bacon and Veal, both
under and over, one flice of Ham, a Faggot, two
Cloyes, bits of Carrots, and flices of Onions ; braze
them on a {low fire, without putting any liquid thereto;
and when they are done, fift the Bra3e.in a.fieve, fkim1
it well, and fcrve upon the Birds,
PerJreaux
302 7%f PROFESSED COOK.
Perdreav.x a la Perigord.
Young Partridges with Truffles.
OTUFF them with chopped Truffles, and all other
requifites, as already often directed ; braze them
with a few whole Truffles, a glafs of Wine, and other
proper Seafoning : Serve them with Truffle Cullis ;
or they may be ferved with the Braze, being well
Ikimmed and fifted, and a Lemon Squeeze added
thereto.
For a Salmle de Perdreaux, take fuch as have been
roafted, and juft warm them in Broth, with a little
Butter, chopped Herbs, Pepper and Salt, as in all
Similar directions.
Perdrix a la Vilkroi.
Partridges, la Villeroi, (from the Title.)
T) OI L a dozen of fmall Onions in Broth, with a bit
of Butter, Pepper and Salt, and reduce the Sauce
that the Onions may take a brown Colour ; bone two
or three Partridges, and fill them with the Onions,
then trufs them as whole ; give them a fry in a Stew-
pan, with a little Oil, Parfley, Shallots, and Mufli-i
rooms; put all together to braze with ilices of Bacon
and Veal, a glafs of white Wine and Broth ; braze;
flowly for about four or five hours, lift and fkim the;
Sauce, and .add a little Cullis : Serve ihort Sauce, and'
pretty thick.
Perdrlx en Afp'u.
Partridges with a fliarp relilhing Sauce.
£HOP all forts of Herbs called Ravigolte, as Parfley,
Shallots, Taragon, Burnet, Civet, arid Garden
Crefles ; mix afl thefe together with OH, Muftard,
Taragon Vinegar, a pounded Anchovy, a 'little Baft%
one clove of Garlick, Pepper and Salt." If you would
ferve the Partridges whole, fend up the Sauce cold in a
Boat
PROFESSED COOK. 303
Boat : If for a hot Difti, cut the Birds as for a 'Salmie,
and warm them in a little Broth ; then put them to
the Sauce, and warm together without boiling. You
may alfo mix them in the fame manner if cold, and
they will be even better cold, if put together about an
hour or two.
Perdreaux a la Mandui.
Partridges, (la Mandui) the Inventor's Name.
'TPRUSS Partridges as for boiling, lard them tho-
roughly with Ham, Lard, and Anchovies, and
braze them with ilices of Lard, a Faggot, a glafs of
Wine, Pepper, and very little Salt, or none at all,
(the faltnefs of the Ham and Anchovies muft direcl:
you in that) : When done, fift the bottom of the
Sauce, add fome Cullis, fkim it well, and ferve upon
t,he Birds.
Perdreaux a la Jardiniere.
Partridges with Garden Greens.
T N this Dim the Partridges are brazed as ufual, and
ferved with Hewed Greens of whatever kind you
pleafe.
Perdreaux d la Daube Sicilienne.
Partridges dobed, Sicily Fafhion.
"TPRUSS the Birds as for boiling, and lard them with
half Lard and half Anchovies, feafoned with fine
{Spices, but without Salt ; put them into a Brazing-
pan, with a Knuckle of Veal, a quarter of a pound
of Butter, two glaffes of Brandy, a fufficiency of
Broth to cover the whole, a faggot of all forts of fweet
-Herbs, three Cloves, two of Garlick, and two whole
Onions; braze on a flow fire for five or fix hours;
then place the Birds in the Table-tureen, fift the Broth
fa a fieve without fkimming, and, if , too much, reduce
it by boiling ; pour it into the Tureen, and ftir it now
and then ; when it begins to form a Jelly, mix Butter
therein,
3Q4 2*£v PROFESSED COOK.
therein, which, by this means, will make it appear
like marble.
Ptrdreaux a la Dauph'ine.
Partridges a la Danphinc.
T?ONE the Birds thoroughly, and fill each with a
Farce made of Truffles, Muihrooms, Sweet-breads,
chopped Parilcy, Shallots, Pepper and Salt, mixed
\vith fcraped Lard ; trufs them as if they were whole,
and give them a few turns on the fire, with a little
Butter in a Stew-pan ; then lard the Breail part all
over, braze them with flices of Veal and Ham, fome
Broth, a Faggot, and two Cloves : When done, re-
duce the Sauce to a Glaze, as for a Fricandeau, and
ferve a good Sauce under the Birds.
Partridges filled with a .good Farce, may be ferved
with any forts of Sauces or Ragouts ; as,
Perdreaux an Citron ; with Lemon Sauce.
Perdreaux Glues ; larded, brazed, and glazed, like
Fricandeaux.
Perdreaux a la Poknoife ; Polifli Fafhion, brazed in
the common way, except that a glafs of Brandy, and
Orange Juice are added.
Acbis de Perdrejucc an Gratin ; this Hafh is done with
cold roafted Partridges, the Gratin beiug made as
ulual.
An Fttmet ; cut the Meat off, and pound the Bones,
to mix with Cullis ; fift it, and add proper Seafoniag ;
warm all together without boiling.
Pardrix d la Braze aux Cbuux ; brazed with Cabbages,
and a bit of Pickled Pork, with a good Cullis Sauce ;
Savoys are the bell for ftewing. — Such as would have
them in the nature of Soivercrout, mult ftew the Cab-
bage very tender, and pretty high of Spices, and add
AS much Y7inegar as will give it a tartifti tafte : TIjis
laft
305
laft is commonly ferved in a Tureen, and then it is
fo called.
Old Partridges are very good for brazing, and may
be ferved with any Ragout, ftewed Greens, and all
kinds of Puree: The remains of roafted Partridges
may alfo be ufed for Petit s Path:, alfo Wood-cocks, or
any other Land Birds ; or to mix with any forts of
Forced-meat ; or for a Difh, being minced very fine,
warmed in good Cullis ; and garnifhed with fried
Bread.
Achis a la Turque.
Hafh, Turky Falhion.
what forts of roafted Game you pleafe,
which have before been ferved to table, and
mince the Meat ; pound the Bones, and boil them
with a little Broth, Cullis, and proper Seafoning ; then
iift the Liquid, and put the Meat therein : Boil the
Roes of Carps in Wine, with a Faggot, Pepper and
Salt, (or ufe fuch as have been dreffed in Matlot, or
otherwife :) Pour the Hafh upon the Dilh, lay the
Roes upon the Hafh, and place poached Eggs all
round.
Des RAGOUTS et des RISSOLLES.
Of Ragouts, Collops, or Fries.
Ragout de Salpicon.
Forced-meat Ragout.
'T'HIS is a Mixture of feveral forts of Meat cut into
dice, fuch as Sweet-breads, fat Livers, Ham,
Truffles, Mufhrooms, &c. which you put all together
into a Stew-pan, with a good bit of Butter, a faggot of
fweet Herbs, two Cloves, and two or three Shallots ;
X
306 ^he PROFESSED COOK;
foak them Come time, then add Veal Cullis, Broth^
Pepper and Salt ; fimmer it till the Meat is done, and
the Sauce much reduced ; fkim it well. You may
ferve this by itfelf, or with any forts of brazed Meat.
— Many more things may be added to this Ragout,
as Beef -palates, Artichoke -bottoms, Cocks -combs',
Lambs -ftones, fmall Eggs, &c. &c. taking care to
boil the hardefl fufficiently, before it is mixed with
the reft; and that Breafls of roafled Poultry and Gir-
kins chopped together, be in it only long enough to
warm without boiling.
Ragout de Salpkon, a Farclr.
Ragout for Huffing any thing.
HIS Salpicon, for a Farce, is ufed for brazing
Poultry, or large pieces of Butchers Meat only :
Make the fame preparation as the firft, which mix
with raw Yolks of Eggs, fcraped Lard, chopped
Parfley, Shallots, Mufhrooms, Pepper and Salt ; and
-fluff what you propofe with it.
Ragout de Salpicon a rArlequine.
Ragout of various Colours.
COAK a good flice of Ham oh the fire, until it is
almoft done, then cut it into fmall dice ; cut one
boiled Carrot, one Truffle, and a few Muihrooms, into
dice likewife, and put all together into a Stew-pan,
with a bit of Butter, a glafs of white Wine, a little
Gravy and Cullis ; iimmer thefe a little while, then
add chopped Breafts of roafted Poultry, Girkins,
fcalded Parfley, two Anchovies half foaked, a little
Pepper, Salt if neceffary, and a Lemon Squeeze;
Serve with what kind of Meat you pleaie.
Ragout
*ihe PROFESSED COOK, 303
Ragout de Foyes gras.
Ragout of fat Livers.
("JUT off the Gall, and fcald them in hot Waters
then fimmer them about a quarter of an hour, with
a flice of Ham, a bit of Butter, a Faggot, Mum-
rooms, half a clove of Garlick, and two Leaves of
Bafil ; add Broth and Cullis, and fimmer on a flow
fire ; flum the Fat pretty often, reduce the Sauce ra-
ther thick, take out the Faggot and Ham, and add a
Lemon Squeeze, Pepper, (and Salt, if the Ham does
not make it Salt enough). — If you would ufe this Ra-
gout with any large pieces of Firil-courfe Dimes, you,
may add fmall Onions, Sweet-breads, Craw-fim Tails,
or Roes of Carps : Or it will do equally well to iervc
alone with the laft addition.
Ragout de Cr&tes,
Ragout of Cocks-combs.
CCALD the Combs in hot Water, and boil them in.
Broth, with two dices of Lemon ; prepare a few
chopped Muihrooms, with a bit of Butter, a Faggor,
a little Broth and Cullis ; fimmer them on a flow fire
until they be done, take out the Faggot, fkim the
Sauce, reduce it pretty thick, and then put the Combs
therein ; feafon with Pepper and Salt, and add a Le-
jnon Squeeze. — If you would have them with a white
Sauce, make a Liaiibn with Yolks of Eggs and Cream,,
without 'Gravy or Cullis.
Ragout de Jambon.
Ragout of Ham.
five or fix flices of frefh Ham of an equal big-
nefs ; if of an old Ham, foak the flices ; then
fimmer them on a flow fire until they are done ; take
£hem out, and put into the Stew-pan half a fpoonful
of Vinegar, Gravy, and Cullis ; reduce to the confif-
X Z
30$ *fbe PROFESSED COOK.
tence of a Sauce, then put the dices therein to warm
without boiling : Serve this upon any forts of Meat
•which you would garnifti or rnafk.- — If you would ufe
this by itfelf as a Secbnd-courfe Dilh, ferve the dices
of Ham upon dices of Bread of the fame bignefs fried
in Butter, and the Sauce over them.
Ragout de petit s Oeufs &f Rognons de Coq.
Ragout of fmall Eggs and Cocks-kidnies.
N. B. What is here meant by fmall Eggs, are thofe taken out of
Pullets, in the fpring-feafon.
COAK a dice of Ham a moment, add a bit of But-
ter to it,' with chopped Mufhrooms, Parfley, Shal-
lots, two Cloves, half a glafs of white Wine, Gravy
and Cullis, and let this boil about half an hour: Scald
the Eggs and Kidnies in warm Water, peel the {kin off
the Eggs, and drain them very well ; take the Faggot
and Ham out of the Ragout, and put thefe laft there-
in, with Pepper and Salt ; reduce the Sauce pretty
thick. — If you would have a white Difli, make a Liai-
fon with Yolks of Eggs and Cream, without Cullis or
Gravy, only limmering the Ragout at firit in a little
Broth.
Ragout de Ris de Veau.
Ragout of Calves Sweet-breads.
CCALD two or three Sweet-breads, cut each into
three or four pieces, and put them into a Stew-pan
with Mudirooms, Butter, and a faggot of fweet Herbs;
foak thefe together a moment, then add Broth, Gravy
and Cullis ; fimmer on a dow fire, Ikim the Sauce
well, and reduce it ; feafon with Pepper, Salt, and a
Lemon Squeeze, when ready to ferve. — If you would
have it white, follow the former direction.
Ragottt
The PROFESSED COOK. 309
Ragout Meles de Trufes 6f fHuitres.
Ragout of Truffles and Oyfters.
CCALD two or three dozen of Oyfters in their own
Liquor, and then beard them : Take chopped Par-
fley, Shallots, and Mufhrooms ; place a part of thde
in a Stew-pan, firft rubbed with Butter; then lay in
a down of chopped Truffles, and Oyfters over them,
with a few drops of Oil ; repeat the fame again with
the chopped Herbs, Truffles and Oyfters, and fimmer
them together about a quarter of an hour, the Stew-
pan being well flopped : Take out the Truffles and
Oyfters, and put in half a glafs of white Wine, a lit-
tle Cullis and Gravy, Pepper and Salt ; boil the Sauce
fome time to give it a good confiftence, then put the
Truffles and Oyfters therein, to warm without boiling:
Serve for a Second-courfe Difh, or to garnifh any
Firlt-courfe, called an Entree Difh.
Ragout a PAngloife.
Ragout Englifh Fafhion.
^UT a good piece of Ham, one Carrot, and one
Parfnep into dice ; put thefe into a Stew-pan, with
fome fmall Mufhrooms, a bit of Butter, a faggot of
Parfley, green Shallots, two Cloves, Thyme and Lau-
rel ; foak them fome time on the fire, then add a glafs
of Wine, Broth and Cullis, and reduce the Sauce to
a Liaifon ; take out the Faggot, and put a fmall hand-
ful of fcalded Piftachio-nuts into the Sauce, with one
dozen of fmall round Onions, firft boiled in Broth ;
boil all together a moment, add proper feafoning of
Pepper and Salt, and if needful a Lemon Squeeze :
Serve for Entremets, ( viz. Second-courfe Difhes ) or
to mafk or garnifh any other Difh of the Firft-courfe.
X 3 Ragout
PROFESSED COOK.
Ragout d'EcreviJJes.
Ragout of Craw-fifh.
TV /TAKE a fmall quantity of Cullis with a flice of
Ham, a flice of Veal, bits of Carrots, diced
Onions, a faggot of Parfley, green Shallots, one Bay-
leaf, and two Cloves; foak it fome time until it catches
at bottom, and then add what quantity of Broth you
think proper ; fimmer it about an hour, and then fift
it : Pound the Shells of half a hundred of Craw-fifh ;
ftrain the Cullis in a Staminc, and boil the Tails in
fome of it till it be pretty thick. — You may put this
Ragout to the fame ufe as the former. — It you would
have it Meagre, ufe Filh for the Cullis inftead of Ham
and Veal.
Ragout de Laitances*
Ragout of Carp Roes.
COAK ilices of Ham and Veal, about half an hour,
on a flow fire ; then add a good bit of Butter, with
Mufhrooms, two Cloves, a faggot of fweet Herbs, a
little Bafil, a glafs of white Wine, a little Veal Gravy
and Cullis ; boil thefe until the Veal is done, fkim the
Liquor, and take out the Veal and Ham : Scald the
Roes of Carp in hot Water, and then boil them in
this Cullis about a quarter of an hour, Ikimming it
well ; (it ought to be as thick as very good Cream)
feafon it with Pepper, Salt, and a Lemon Squeeze,
when ready ; and make the fame ufe of it as directed
before. You may make it in Meagre, obferving
the lafl direction for the Cullis, or with a white
Liaifon.
Ragout de Moules.
Ragout of Muffle's.
HP H E firft care is to wafh them very clean, to get
the fand all off of the Shells ; then drain them
Well, and put them on a good fire without Water, to
make
PROFESSED COOK. 311
make them open ; take them out of the Shells with
care, one by one, (and pick out what little Crabs you
may find, as Muffles are feldom without) and keep
their Liquor ; fbak a (lice of Ham on the fire, with a,
few Mufhrooms, and a faggot of fweet Herbs ; add
fome of the Liquor of the Muffles and fome Cullis,
thereto, and reduce it to a good confiftcnce ; fift this
Ragout in a fitve, and put the Muffles therein to
warm without boiling, with a little fcalded Pariley
chopped. — You may alfo drefs them with Fifli Cullis,,
or a white Sauce.
Ragout a'Hiiitres de plufieurs Faxons.
Ragout of Oyflers in different Manners.
CCALD three or four dozen of large Oyflers in theif
own Liquor, (but if you would have them beard-
ed, you mufl have more Oyflers) ; fift the Liquid in a
lawn fieve, and put the Oyflers by : Chop a few
Mulhrooms, Truffles, Pariley, and green Shallots ;
put them all into a Stew-pan, with a bit of Butter, a
little Cullis, fome of the Oyfler-liquor, and a glafs of
white Wine ; reduce the Sauce, and then add the
Oyflers thereto, to warm without boiling ; add a
Lemon Squeeze alfo when ready. — You may alfo fervc
them in a plainer way, by making the Sauce with a
bit of Butter rolled in Flour, a little Cullis, and fome
of the Liquor : Or with a white Sauce, and chopped
Pariley, as a Fricaflee.
N. B. Although a particular Cullis is directed for each Ragout, it
is not abfolutely neceflary, as a good Cullis is one of the principal
Articles in Cookery ; it is always made, where Made-diflies are
wanted, and may ferve for all thofe Ragouts, with a little Attention
to what is drefling ; as fome forts of things require to be made mor«
relifhing than others : The addition of fweet Herbs called Ravigettf,
Lemon, or Verjuice, is fufficient to give the difference of tafte to each
particular; the Profeffed Cook knows it, fo will th$ Learner witl\a
little attention.
X 4
3 1 2 The PROFESSED COOK.
Ragout de Morilks.
Ragout of Morels.
*TpHEY muft be wafhed in feveral Waters with great
care, as the fand is very apt to flick to them ;
when well cleaned and drained, put them into a Stew-
pan with a bit of Butter, a Faggot, fome Gravy and
Cullis : When done, take out the Faggot, and add
Salt and Pepper ; garnifh the Difh with fried Bread,
cut in different fhapes, that it may look the better.
—You may alfo drefs them as a Fricaffee,
Ragout de Champignons*
Ragout of Mufhrooms.
T)EEL the Mulhrooms, and cut each in two ; foak a
(lice of Ham, then put the Mufhrooms to it, with
a bit of Butter, a faggot of fweet Herbs, two Cloves,
Cullis and Gravy; fimmer thefe together about an hour,
till the liquor is reduced thick ; take out the Ham and
Faggot, fkim the Sauce well, and when ready add a
Lemon Squeeze, Pepper and Salt.— This is prepared
to ferve with Meat ; but if you would have them alone,
put neither Cullis nor Gravy, but make a Liaifon with
Yolks of Eggs and Cream : Serve them on a bit, or
feveral bits of Bread fried, and cut into fome pretty
fhape, or with only fmall bits of Bread round the Difh.
The French have another fort which they call Movf-
ferons, nearly like the Champignons ; they are dreffed
much in the fame way when frefh ; and when dried,
and reduced to powder, are mixed with other Spices,
to feafon the Larding-bacon for krge brazing pieces,'
having much the fame flavour as All-fpice, when
reduced to powder. . They are rather fcarce in
England.
Ragout
PROFESSED COOK.
Ragout de Concombres.
Ragout of Cucumbers.
f pEEL the Cucumbers, and cut each into four if
pretty large ; marinate them with two fpoonfuls of
[ Vinegar, Salt, and one Onion {luck with a Clove or
f two ; flir them now and then, and when they have dif-
( charged their Water, fqueeze them between a cloth ;
i foak them on the fire with a bit of Ham, and a piece
[ of Butter, till they begin to take colour ; then add a
\ little Broth and Gravy, fimmer till the Liquid is much
[ reduced, take out the Ham, and add a little Cullis :
Serve with what kind of Meat you pleafe, or alone,
or with poached Eggs. When they are done for
Sauce, cut them into fmaller pieces, and thinner, and
I follow the reft of the direction.
Ragout de Pols.
Ragout of Green Peas.
'T* H E Y ought to be young, and very freih fhelled.
Put them into a Stew-pan with a bit of Butter, a
faggot of Parfley, a fmall fprig of Winter Savory,
one Clove, and a little Veal Gravy ; fimmer on a flow
fire, and ihort Sauce : When ready, add a little Cul-
lis and fine Salt : Serve with what Meat you pleafe,
or alone. — To Hew Peas in a plain way, only put in
a bit of Butter, a little Flour, and one or two Cab-
bage Lettuces, which will produce Liquid fufficient to
ftew the Peas without Broth or Water j and ferve the
Lettuces with them, or without,
Ragout de Ferjus.
Ragout of Verjuice Grapes, or others.
CCALD Verjuice Grapes, or others, a moment, and
then Hone them; beat up two Yolks of Eggs, with
a fpoonful of Liquid Verjuice, a little Flour, a bit
of Butter, chopped Parfley, Pepper and Salt, and a
little
314 ¥he PROFESSED COOK.
little Broth ; boil this a moment, then put in the
Grapes, and flir them with a fpoon on the fire, to
warm without boiling. Serve this with what kind of
Meat you think proper.
Ragout ds Trufes.
Ragout of Truffles.
£"UT the Truffles in pretty thick dices, and boil
them with a glafs of Wine, Broth, and a Faggot :
When done, take the Faggot out, and add fome good
Cullis, Pepper and Salt ; reduce to a good conliftence, ;
and ferve with what Dim you pleafe. — If you would
wiih to ferve them by themfclves, mix fome Mumrooms.
with the Truffles, and garnim the Difh with fried
Bread.
Ragout cTAfperges en petit s Pols.
Ragout of Afparagus as Green Peas.
/^ U T fmall Afparagus like Green Peas ; (the bed
method is to break them off firft, then tie them in
fmall bunches to cut) boil them till half done in
Water, then drain them, and finifh with Butter, a
little Broth, a Faggot, one or two Cloves, and a fprig
of Savory: When done, take out the Faggot, Cloves,
and Savory; make a Liaifon with two Yolks of Eggs,
a little Flour and Broth, if you defign it to garniih a
Firft-courfe DHh : But if you intend to ferve" it in the
Second-courfe, make' the Liaifon with Cream, a little
Salt, and Sugar.
Ragout de petits Oignons.
Ragout of fmall round Onions.
gCALD what quantity of fmall Onions you think
proper ; braze them very tender in Broth, with r<.
(lice of Bacon, a faggot of fweet Herbs, and Salt;
then drain them, and give them a few boilings in z
gooc
*fhe PROFESSED COOK. 315
TOOC! Cullis. — They are proper for garniftiing any kind
[of Meat.
Ragout de Raiincs.
Ragout of Roots.
T Carrots and Parfneps to the length of a finger,
and of much the fame bignefs ; boil them till
half done in Water, and then put them into a Stew-
pan with finall bits of Ham, chopped Pariley and
Shallots, Pepper and Salt, a glafs of Wine and Broth;
let them flew (lowly, until the Sauce is reduced pretty
thick, and add a Squeeze of Lemon, when ready to
ferve. — For Meagre, inflead of Ham, ufe Mulhrooms,
and make a Liaifon with Yolks of Eggs, beat up with
Meagre-broth. — Celery is done much the fame, only
that it is cut fmaller. — If thefe Roots are ferved in a
Boat for Sauce, boil them tender in the Broth-pot, or
in Water, cut them into what length you pleafe, and
ferve with a good Cullis, or white Sauce.
Rage tit de Na-vets.
Ragout of Turnips.
T them to what form you pleafe; boil them a
moment in Water, then finifh them in Broth and
Cullis, Pepper and Salt. If you like to have them
look of a brown Colour, fry them in Butter firfl, aticr
they are fcalded. Thcfe are all to garnifh other things.
— The Dilh is commonly called by the name of the
Ragout.
Ragcut de Cbicoree.
Ragout of Endive or any forts of Lettuces. ->-
OCALD them a good while, to extraft the bittcrifh
tafle ; then boil them in Broth : When done, drain
them well, and put them to flew in good Cullis, with^
a whole Onion ftuck with a Clove, a few drops or
Vinegar, Pepper and Salt: After Hewing a little while,
take
316 The PROFESSED COOK.
take out the Onion, and ferve the Ragout under what
kind of Meat you pleafe. If for Meagre, boil the
Endive in Filh Broth, and thicken the Sauce with
Yolks of Eggs, beat up with Broth or Cream.
Ragout d'Ozeille.
Ragout of Sorrel.
T>OIL it to half in Water, with a few Lettuces, and
a little Chervil, then chop all together ; put it into
a Stew-pan with a few chopped Mufhrooms, green
Shallots, a flice of Ham, a little Broth and Cullis,
Pepper and Salt; let it limmer a good while, then
take out the Ham, reduce the Sauce quite thick, and
ferve with what fort of Meat you pleafe. This is
moftly done to ferve with a Fricandeau. If the Sorrel
is too iharp, you may mix Spinach with it, or a bit
of Sugar, to take off the fharpnefs. Few people ufc~
Chervil with it, as the flavour is too ftrong for many,
although it is very agreeable when ufed with Mo-
deration»
Ragout d'Eptnars.
Ragout of Spinach.
T^ONE in much the fame manner as the former, ei-
ther to garnifh any other Diih, or to ferve alone,
with fried Bread, or poached Eggs.
Pourpier, viz. Purflaine, is very little ufed in Eng-
land, but may be dreffed in the fame manner as the
former,, and a fmall quantity of it is very good in a
mixed Sallad.
Ragcut de Cardons d'Efpagne.
Ragout of Spanilh Cardoons.
f^HUSE thofe that are thick, found, and very white;
cut them the length of a finger, and fcald them in
boiling Water, to peel off the hard part all round ; (if
pretty large, cut them into quarters, or halves) braze
them,
w
PROFESSED COOK. 317
:liem, covered over with flices of Bacon, in Broth,
ith Beef Suet, and a piece of Butter rolled in Flour;
when done, drain them, wipe them clean with a linen
'cloth, and put them into a well-feafoned Cullis; fim-
mer them on flow fire until they have taken the tafle
of the Cullis, and it is reduced to a middling thick
confiftence ; then add a little Nutmeg, and a Lemon
Squeeze ; make the Sauce pretty reliihing, and ferve
alone, or to garnilh any other Drm.
Ragcut de Piftacbes.
Ragout of Piftachio-nuts.
CCALD a handful of Piftachio-nuts, as you do Al-
monds, and warm them in a good flrong Cullis
without boiling : Serve them as a Ragout to garnifh
any Dilh you pleafe.
Ragiut de Cornichons, viz. Girkins. Cut the large
ones into quarters, and let the fmall ones remain
whole ; foak them fome time, to take the Vinegar
out, and fmifh as the former. — Olives may be done
;he fame way, being previoufly ftoned.
Ragout de Cerneaux.
Ragout of green Walnuts.
CCALD them in boiling Water fome time, with a
bit of Butter, two flices of Lemon and Salt ; drain
them, and put them into a Sauce made of good Cul-
lis, a piece of Butter, Pepper, Salt, and Nutmeg,
and add a Lemon Squeeze when ready to ferve.
Ragcut de Choux.
Ragout of Cabbage.
CCALD one Cabbage cut into quarters ; (Savoys ar£
beft) drain the Water quite out, tie them with
pack-thread, and braze in a good Braze : Serve with
a fine thick Cullis Sauce, pretty high of Pepper.
Cbouxfleurs,
3 1 8 The PROFESSED COOK.
Ckouxjteurs, Colliflowcrs, arc done in the fame :
manner.
Ragcut d* Haricots verd.
Ragout of Kidney-beans.
O J
T F pretty large, cut them length-ways, if young,
only break them in two ; boil them in Water, thtn ;
put them into a Stew-pan with a ilice of Ham, a
Faggot, two Cloves, one of Shallot, a little Gravy
and Cullis ; reduce the Sauce thick ; take out the
Flam and Faggot, and ufe them as all the preceding.
You may slfo drcfs them with a white Sauce to ferve
alone, adding a Lemon Squeeze when ready.
RiJJolles a la Bechamel.
White Collops.
HpHE Term Riffolks, implies any thing fried" brown, j
and comprehends alfo all kinds of Meat cut into
thin dices for Collops ; likewife Forced-meat Balls
fried, either to ferve alone, or to mix with any thing
elfe : Flour and Butter, fried together, to give a Co-
lour to any Sauce, is alfo called a RiJJ'ollet, viz. a
Browning. But as there are many different ways of
dreffing Riffolles, as well as other Dilhes, it may be
neceffary to give fome particular direction about them.
A RjJJbllef a la Bechamel is thus prepared : Soak a flice
of Ham, with a bit of Butter, chopped Parfley,
Shallots, and half a Laurel-leaf; fimmer thefe on a
flow fire about a quarter of an hour, then add a good
fpoonful of Cullis, as much Cream, and a little Flour
and Pepper ; reduce the Liquid till quite thick, and
fift it in a fieve : Cut the Breafts of roafted Poultry
into fmall bits ; put the Meat into the Sauce, vith
one Yolk of Egg, and give them a few boilings to-
gether : Cut alfo bits of thin Pafte to what form you
pleafe, put this Ragout between two pieces, pinch it
all round to fecure the Sauce, and fry them of a fine
brown Colour,
PROFESSED COOK. 319
Rifolles a la Choljy.
This, as many others, is either after the Name of a
Nobleman, Count Choify, or the Inventor.
T)OIL Calves Udder till very tender, in the common
Pot, and let it cool ; then cut it into thin flices,
and lay a flice of Bacon upon each ; place a fine re-
lilhing Forced-meat upon thefe, roll them up, dip
them in a Batter-pafte made of Flour, Salt, a little
Oil, and white Wine, and fry as the former. You
may ferve a little Sauce under.
Rifolles de Palais dc Eauf.
Of Beef-palates.
one or two brazed Palates to the bignefs of half
a crown ; have ready bits of Puff-palle, as for
white Collops ; lay a little Farce upon the Pafte, then
the Palates, and then Farce again ; roll them up and
.fry as the former. — Obferve that your Forced-meat is
made with Meat, either roailed or boiled; any rem-
nant of roafted Fo\vls, Chickens, or Veal will do,
being properly feafoned.
Rifolles de Glbicr.
Of Game.
VTINCE the remainder of any roafted Game, chop
the Bones, and put them into a Stew-pan with a
glafs of Wine, a faggot of Iwcct Herbs, one or two
Shallots, and a little Cullis ; fimmer them fomc rime,
then fift the Liquid, and put it on the fire again, to
bring it to a thick Sauce : Laftly, put in the Minced-
meat, with a raw Yolk of Egg whipped, Pepper
and Salt ; then let it cool, and finiih as thofe a la
Jttcbamel,
320
RiJJbttes de diferentes Farces.
. Of different Forced-meat.
A/TAKE a Farce with any forts of boiled or roafted
Meat, as Poultry, fat Livers, Lamb, Veal, Game,
&c. &c. chop it very fine with Udder, a little Suet,
Parfley, Shallots, Mufhrooms, Truffles, any other
fweet Herbs, Pepper and Salt; mix thefe together
with Yolks of Eggs, form the Farce into little balls,
or finifh in Pafte as before directed.
RiJJbttes d la Prejidente.
From Prefident, the Hufband.
TV/TlNCE a roafted Veal Kidney, with a little of its
own Fat, fome rafped Parmefan Cheefe, Pepper
and Salt, and mix them with Yolks of Eggs ; cut
bits of Bread to what fhape you pleafe, lay as much
of the Farce upon each piece as you can, fmooth
them with a knife dipped in Whites of Eggs, and
ftrew Bread Crumbs over them ; bake them a little
while in the oven, or colour them with a Brazing-
pan Cover.
Rijfolles d la Provenfde.
The Provence Fafhion.
VJAKE a Farce with roafted Poultry, fcraped Lard,
three Anchovies and a few Capers chopped,
Pepper, Salt, two or three Shallots, and a little Bafil
Powder ; mix thefe together with four or five Yolks
of Eggs, and finifh as the former.
PROFESSED COOK. 32!
Du ROT i, d? de la Faqon de lepreparer*
Of Roaft, and how to prepare each Kind.
A LTHOUGH it feems very eafy to roaft any kind of
Meat, neverthelefs there is a certain point of roaft-
ing very necelfary to be obferved, according to the
quality of the Meat, fo that it may be ferved with its
proper flavour and goodnefs. Large pieces are only
to be judged of by the time, or feeling under the
finger, and are very forward when they begin to burft
into fmall fmoaking bladders ; a little ufe and proper
attention will guide the young Cook, in point Of time,
to the greatefh exadtnefs.
I will give directions for preparing Poultry and
Game. As each feafon furniihes fome things diffe-
rent, it will not be unneceflary to exhibit a few exam-
ples of what we can give for Roaft, and of the choice
of each feafon in the year.
So far the Author. As a Tranflator, I found it
neceflary to be particularly acquainted with the Eng-
lifti productions of this kind, as is already mentioned
in my Preface. And although thefe are before given
with other productions, I fhall here lay down each
article, whereby feafonable Roaft may be more readily-
found out.
Du Printems.
Of the Spring.
'"pHE production of Poultry, according to the Lon-
don market, in the Spring are, Ducklings fcalded,
Green-Geefe, Turkey-polts, wild Pigeons, tame Pi-
geons, Squab ditto, Quails, wild Stop-rabbits, Gui-
nea Fowls, Pea Fowls, Capons, Pullards, Pullets with
Eggs, Spring Fowls, and Chickens.
N. B. Wild Ducks, Teals, Widgeons, Eafterlings, Dun-birds, Bof-
lards and Woodcocks, are going out of feafon. Other articles to
y be
322 'Ike PROFESSED COOK.
be had of the Poulterers are, a difti of Combs, fat Livers, knots of
Eggs, Turkey Pinions, Leverets, Plovers Eggs, and Rabbits.
De FEte.
Of Summer.
r>RY-PULL'D Geefe and Ducks, wild Rabbits,
Wheat-cars, wild Pigeons, Fowls, dry-pulled Tur-
kies, tame Pigeons, large Fowls, middling Fowls,
Chickens, Guinea Fowls and Chickens, Quails, Leve-
rets. Giblets to be had of the Poulterers.
De
Of Autumn.
and tame Ducks in perfection, Moor-hens,
large and middling Fowls, Chickens, Quails,
Hares, Phcafants, Partridges, Wood-cocks, Snipes,
Larks, Wood-pigeons, Land and Water Reals.
N. B. Wild Ducks, Teals, Widgeons, and Dun-birds, are coming
into Seafon. Giblets alfo. to be had.
De Vlfyuer.
Of Winter.
TARGE Cock Turkies, Hen Turkics, large wild
Rabbits, ditto Ducks, (dry - pulled Gccfe and
t)ucks, though almoft out of feafon) 'Larks, Snipes,;
Wood-cocks, Plovers^ Billiards, Capons, Pulbrds,
middling Fowls, Chickens, Quails, Pheaiants, Par-
tridges, Hares. Although fome few of thefe articles do
not abfolutely agree with the Game A£t, they never-
thclefs are in fealbn at prefent.
N. B. Pheafants, Partridges, and Hares, are not be found at
market.
De la Preparation de toules Sortes de Rotis.
Of the Preparation of all Sorts of Roaft.
pOULTRY ought to be kept without food for five
or fix hours before killing •, pluck it dirctftly after,
and draw the Guts, then hang it up in a cool place ;
keep
The PROFESSED COOK.
1 keep it as long as the weather will permit, and it will
be tenderer and better tailed. — When you prepare it
for uie, begin to draw by the Giggard ; thrufting one
finger round, to loofen the Infiqle, fo that it may come
out eafily. Large Pullards are opened at the fide,
and letier ones at the end, as is uiual in England.
Singe the Poultry over the fire all round, and wipe it
clean with a cloth ; then trufs it properly, either for
boiling or brazing, which is the fame; or for roafting,
which is different. All forts of Roaft fhould be done
with a- fire as equal, during the roafling, as it is pof-
fiblc to keep it, and finiflied of a fine pale brown
Colour, except it is to be ferved with any forts of
Ragout ; then obferve the feveral directions in Fowl
Articles already given. The fat Livers, which you
draw, fhould be rolled up in their own Fat, if you
have no immediate occafion for ufing them.
Wild Pigeons are roailed quite freih out of the neil ;
when they are plucked and clrawn, cut off the Pinions,
N.eck and Claws ; roll them up in Vine-leaves, and a
flice of Bacon quite round; when they are alined
done, ilrew Bread Crumbs over them, give them a
food brown Colour, and ferve cither with or without
uuce.
Tame Pigeons. Gut them as foon as killed, take out
the -Craw, and keep them fome time before ufing.
Wood-pigeons, Tknjhes, and Moor-bens are done the
fame.
Turkey Polts are prepared in the fame manner as
Fowls and Chickens.
Lamb ought to be kept fome time, and roafted flow-
ly, as all fucking Meat ought to be ; the Fore-quar-
ter is the moil eilcemed, and of greater uiQ for variety
in Cookery.
Y
324 The PROFESSED COOK.
Des Oifeaux de Riviere.
Of Frelh- water Fowls.
LD and tame Ducks, Teals, &c. &c. All thofe
kind of Fowls, when well plucked and drawn,
fhould be trufled with the Legs undermoft, and roaft-
cd without any thing: They require but a Ihort
time to be done, as they ought to be full of their own
Gravy ; which will wafte if too much roafted.
Des Oifeaux que Von fert avec des Roties dejjbus.
Of Birds, which are ferved with a Toad under them.
T ARKS. They ought to be fat and frelh killed; you
may lard or bard them, and roaft them with a
Toaft under ; or roaft them wrapped in Vine-leaves
and a dice of Bacon, ftrewed with Bread Crumbs^ and
ferved with the fame.
Avails are done in the fame manner.
Reals, Wood-cocks , and Snipes, muft be trufled with
the Legs undermoft, the Bills ferve for a fkewer ; lard
the Breaft-part if agreeable, and roaft them without
drawing, with toafted Bread under.
Wheat-ears, when in full feafon, may be called the
Ortolans of England, and may be drefled in the fame
manner as Larks.
Partridges are drawn like Chickens, and ought to
be fpared in the bailing, as too much of it will waftc
Che flavour ; finge them over a charcoal-fire before
roafting, larded or barded. The fame obfervation is
neceflary in balling Hares and Rabbits, and all Game
of high flavour. — It is to be obferved, that the female
of Poultry and Game is in general more delicate than
the male, and ought to be kept as long as pofEble,
for the fake of tendernefs and flavour.
PROFESSED COOK.
325
Du PoiJJbn d'Eau douce, & de Mer.
Of Frefli and Sea Water Fifli.
'"THE directions for Filh-broth, Gravy, Sauces, Soups
and Cullis, are to be found at the end of fimilar
directions for Meat.
Des Ghees & Braifes Malgres.
Of Meagre Glazes and Brazes.
pOR a Braze, according to the largenefs of the piece,
put a middling quantity of Butter into a Brazing-
pan, with white Wine, Roots, Broth, a faggot of
Parfley, Chibol, Thyme, Laurel, Baiil, Pepper and
Salt, Onions fliced, bits of Carrots, Parfneps, and
Celery, regulating one quantity by the other : All
Filh Brazes are done after this manner. — For Glazes,
put fome Filh Broth into a Stew-pan, with Fifh-bones,
and all forts of Fragments well walhed ; boil thefe a
good while, with a faggot of fweet Herbs, and bits of
Roots ; then lift the liquid in a lawn lieve, and reduce
it to a Caramel, to glaze any forts of
Farce de PoiJJbn.
Filh Forced-meat.
"DOIL Bread Crumbs in Cream or Milk, until it is
quite thick, and let it cool ; chop any fort of Filh
very fine, with Parfley, Shallots, Pepper, Salt, and a
few Spices ; mix it with the Cream and Bread, and
pound all together with a bit of good Butter, Mulh-
rooms, and Yolks of Eggs. — It will ferve to Huff any
kind of Filh, or to make Rijjblks, as before directed,
Y 2 Farce
.326 57v PROFESSED COOK.
Farce Maigre fans Poffnn.
Meagre Farce without Fifh.
/^HOP fome Sorrel, and put 'it into a Stew-pan, with
a bit of Butter, Cream, and Bread Crumbs ; boil
it till it is reduced quite thick ; let it cool, pound it
in a mortar, with chopped Parflcy, Shallots, Mufh-
rooins, hard Yolks of Eggs, Pepper and Salt, Nut-
meg, and a bit of Butter ; mix all together with a
few raw Yolks of Eggs, and ufc it- to what you plcafe;
Carpe an Court-boPi'llon, & au bleu.
Stewed Carp, Blue Sauce.
VIT'HEN the Carp is gutted, and well wafhcd, lay it
on a Difh, and pour a glafs or two of boiling
Vinegar upon it, to turn it blue ; tie it up in a linen
cloth, and put it into a Brazing-pan, with a good bit
of Butter, red Wine according to the bigneis of the
Fifhj with one third part of Water, dices of Onions,
bits of Carrots, Parfley, Shallots, Cloves, flices of Le-
mons, Thyme, Laurel, Pepper and Salt ; (the Broth
ought to be pretty high feafoned ;) fift it for the Sauce,
and fervg fome upon the Fifh, and fome in a boat; or
without Sauce upon a napkin, and garnifhed with
gre'en Parfley, and Sauces in boats.
Carpe a la Bourgognc.
Carp with Red Wine.
A/TAKE a little Stuffing with Butter, chopped Par-
iley, Shallots, Pepper and Salt ; fluff the Carp
with it, and put it into a fiih-kettle much of its own
bignefs, with two or three fpoonfuls of Broth, one bot-
tle of Burgundy, or Port Wine, a faggot of fweet
Herbs, two diced Onions, bits of Carrots, Parflcy-
roots, whole Pepper, Salt, and Nutmeg, and boil it
over a fmart fire : When done, drain the Carp, fift
the Sauce without fkimming, reduce it rather thick,
end ferve upon the Fifh, with fried Bread round it.
Carpe
The P R o F E s s E D COOK. 327
Carpe d la Financier e.
A Manager of the King's or Public Money, and
mollly rich and expenfive.
i^LEAN a large Carp properly ; open it on the fide
to gut it, and be very careful not to break the
Gall, then fkin it thinly on the whole fide, and lard
it finely r Make a Ragout fuificicnt to fill it, with
Sweet-breads, Truffles, Mufhrooms, and fat Livers ;
boil thefc together, properly feafoned, with two glaffcs
of white Wine, a bit of Butter, Gravy, and Cullis :
When it is reduced to the confidence of a thick Ra-
gout let it cool, fluff the Carp with it, and few it up
fait ; braze it with ilices of Ham and Veal, covered
over with Ilices of Lard, flices of Onions, bits of
Roots, one clove of Garlick, a large faggot of Par-
fley, green Shallots, two or three Cloves, Thyme, and
Laurel ; foak it fome time on a flow fire, then add
Wine and Broth in equal quantities, fufficient to cover
the whole, with Pepper and Salt ; braze it flowly :
When done, drain the Carp, and glaze the larded
fide with a good Veal Glaze ; lay it on the Difh you
intend for table, and garnifli it round with what yovj
pleafe, as Craw-fifh, Truffles, large Coeks-eombs, frnaH
Partridges, Whites of Fowls, or Pigeons glazed :
Serve with a Spanilh Sauce, which you will pour upon
the places that arc not glazed, or fome ot its O.VMI
Sauce, properly reduced and feafoned.
Carpe fame d la Gendarme.
Carp fluffed, the Military Faihion.
pLEAN and chop a good handful of Sorrel, and
flew it with Butter, Bread Crumbs, Parficv, Shal-.
lots., and Cream ; let it be thick : When done, mix
three hard Yolks of Eggs chopped, and three raw,
Pepper and Salt; fluff a Carp with it, few it up dole,
and marinate it about an hour or two in Oil, Suit,
Whole Pepper. Shallots, Parilev, one clove of Gar-
Y 4
328 . 'The PROFESSED COOK.
lick, a few Leaves of Bafil, Thyme and Laurel ; then
broil it, bailing with the Marinate : Make a Sauce
with chopped Muihrooms and Butter; fimmer thefe
about a quarter of an hour, then add a little Flour,
chopped Capers, Shallots, Parfley, two or three An-
chovies, Butter, and Broth fufficient to make Sauce
enough ; boil all together a little while, and when
ready, add a little Vinegar, or a good Lemon Squeeze :
Serve under the Fifh.
Carpe grilles a la Farce,
Carp fluffed and broiled.
CEE Ragout de Farce d'Ozeille. Prepare fuch Ragout,
and fluff the Carp with a part of it, when properly
cleaned ; make the remainder rather more liquid with
Cream and Broth, to fervc under the Carp when well
broiled, being firfl marinated with a little Oil, chopped
Parfley, Shallots, Thyme, Laurel, Pepper and Salt;
bafte with the Marinate and Butter while broiling.
Carpe frite.
Fried Carp.
CPLIT a Carp at the Back, flattten the Back-bone,
(or cut it out) and marinate it about two hours,
with a glafs of Vinegar and Water, Parfley, whole
Shallots, one clove of Garlick, two of Spices, Thyme,
Laurel, whole Pepper and Salt ; then drain it, and
flour it over; fry it on a fmart fire, and ferve with
fried Parfley round it.
Carpe a F Etuvee,
Stewed Carp.
J^JAKE a Rifollet (viz. brown Butter and Flour)
with Flour and Butter, then add half Wine and
Water fufficient, according to the bignefs of the Fifh,
which cut into large pieces, and put into the RiJJbttet,
with fmall Onions half boiled, a faggot of fweet
Herbs,
PROFE.SSED COOK. 720
Herbs, two or three Cloves, Mulhrooms, Pepper and
Salt, Thyme and Laurel ; flew on a middling fire
until the Liquid is reduced pretty thick ; take out the
Faggot and Laurel-leaf, add one or two chopped An-
chovies, and fome whole Capers, and garnilh the Dilh
with fried Bread.
Efuvee de Carpe a la * Chartreufe.
* Chartreux, an Order of Friars, who eat no Meat, and are famouj
for dreffing Filh and Greens.
CAVE the Blood of a large Carp, clean and gut it
well, and walh the Infide with red Wine, which
alfo lave ; garnilh the bottom of a flewing Fifh-kettle
with bits of Carrots, Parfneps, flices of Onions, fprigs
of Parfley, one clove of Garlick, and two large cloves
of Shallots, each lluck with a Clove ; put the Carp
upon thefe, with Salt and whole Pepper, the Blood
which you faved, a fufficiency of Wine, a good bit
of Butter, and two or three fpoonfuls of Water; flew
it on a middling fire : When the Filh is done, lift the
Liquor, and reduce it to the confiftence of a Saiice ;
add another bit of Butter, mixed with chopped An-
chovies, Capers, and Flour, make a pretty thick Liai-
fon^ and ferve upon the Filh.
Carpe en Matelotte.
Matlot of Carp.
a Carp into large pieces, and alfo any other
kind of Frelh-water Filh, as Pikes, Eels, Tench,
&c. &c. put all together into a Stew-pan, and make
a Rljjblkt, with Butter and Flour, half Broth, and
half red Wine, adding one dozen of fmall Onions
fcalded, fome whole Mulhrooms, and a faggot of fweet
Herbs ; boil thefe together until the Onions are almoft
clone, then put the Filh therein, with Pepper, Salt,
two Cloves, and a little Nutmeg ; boil on a fmart fire,
and the Filh will only require about half an hour :
Let
33° TJje PROFESSED COOK.
Let the Sauce be much reduced, take out the Fag-
got, add one or t\vo chopped Anchovies, and garniili
the Difh with fried Bread.
Carpe en Matelotte a hi Marmiere.
Matlot of Carp, the Mariner's Falhion.
T>OIL forae fmall Onions to three parts, and put
them into a pan or pot, with a Carp, and other
forts of Filh cut into large pieces, being only gutted,
but not wafhed ; keep the Blood, which add to the
Fifh, with as much red Wine as covers the whole, a
piece of Butter, a good bit of Lemon-peel, two Lau-
rel-leaves, Pepper and Salt ; boil on a fm art fire, iHr-
ring it fome time, for fear it fhould catch at the bot-
tom : When done, take out the Lemon-peel, and
turn it over upon the Difh, fans Fafons> or cavclcfily.
Car pc a la Jacobinc.
So called, from an Order of Friars, called Jacobins.
J>UT a dozen or more of fmall Onions, fcalded, into
a Stew-pan, with half a dozen of Truffles fliced,
a faggot of fweet Herbs, and a bit of Butter ; fim-
mer thefe on the fire until they catch a little, add a
pint of white Wine, and boil on a flow fire about half
an hour; then put in a Carp, (being firft cut into
large pieces) fome Broth, Pepper and Salt : When
ready to ferve, reduce the Sauce, and make a Liai-
fon with three Yolks of Eggs and Cream, and a good
Lemon Squeeze.
Carpe aux fines Herbs.
Carp with fweet Herbs.
£UT a Carp as before, put it into a Stew-pan, with
chopped Parfley, green Shallots, Mumrooms, a
little Taragon, a trifle of GarlicL, a little Powder of
Ban"!, a good bit of Butter rolled in Flour, a fpoonful
of Oil, a pint of white "Wme, Pepper, Salt, and two
or
The I^RbtffissED GOOK. 331
or three fpoonfuls of Onion Gravy ; boil on a fmart
, fire, and reduce the Sauce thick.
Cnrpe fiircie.
Stuffed Carp.
TX7HEN the Carp is well cleaned and trimmed, take
• up the Skin from the Flefli, which will be eafily
done, by beginning at the Belly, running the finder
betwixt up to the Head, where the Skin muft hold,
and the fame down to the Tail ; chop Come of the
Flefti to mix with Bread Crumbs, chopped Mufhrooms,
Parfley, Shallots, a bit of Butter, and a little Bafil ;
and you may alfo mix the Meat of other Kinds of
Fifli, feafoned with Pepper and Salt; make it mal-
leable with four or five Yolks of Eggs, then cut out
i all the Jarge Bones, fluff the Carp with this Farce,
; and few it up ; put it upon a Difli buttered at the
bottom, bafte it all over with Butter, flrew i
Bread Crumbs, and bake it in the oven, (batting it
now and then with a little Butter, to hinder it from
taking too much Colour) : Serve with what Sauce you
pleafe, or with a Ragout of Roes, which you will find
in Ragout Articles.
Carpe a la Davplnne.
Carp, the Dauphin's Falhion.
MAKE a good Ragout of S\vect-brcads, fat Livers,
iVi and Truffles, and let it be pretty thick : Open a
Carp on one Side, fluff it with this Ragout, and
it up - lay it on the Side that has not been open
upon ilices of Veal and Ham, whole Pepper, a very
little Salt, and a good bit of Butter ; cover it ovc
with thin flices of Lard, a faggot of all forts of iwec
Herbs, and foak it about a quarter of an hour ; thu
add a bottle of Champaign, and finiih th<
flowly ; fift the Sauce, and ikim it very clean ; *W
$32 The PROFESSED COOK.
fome Cullis, reduce it to a good confidence, and ferve
upon the Fifh.
Carpe au Momrque.
Carp Monarch.
a Carp on the Side, fill it with a Ragout of
fmall well-tafted Onions, and few it up ; take up
the Skin of the other Side, and lard it all over like a
Fricandeau ; boil it with white Wine and Broth, a
Faggot, Pepper, Salt, and Cloves : When done, drain
jt, and glaze the larded Side with a Veal Glaze : Serve
upon a Ragout of Sweet-breads, Cocks-combs, fmall
Eggs, fat Livers, and the Roes.
Carpe a la Poknoife.
Carp Polifli Fafhion.
a Carp into large pieces, and flit the Head in
two ; put it into a Stew-pan, with a piece of But-
ter, flices of Onions, bits of Carrots, Parfley, green
Shallots, Thyme, Laurel, whole Pepper and Salt;
foak it a little while ; then add a pint of Beer, and a
good glafs of Brandy : When done, lift the Sauce ;
add a bit of Butter rolled in Flour, and the Juice of
a Seville Orange ; reduce the Sauce pretty thick, and
ferve upon the Fiih.
Carpe a la Broche*
Roafted Carp.
CTUFF a Carp with a Farce made of Butter, Bread
Crumbs, fine Spices, Capers, Anchovies, Parfley,
and green Shallots, all finely chopped ; lard it with
fillets of frefli Anchovies, firfl foaked to take out the
Salt, tie it to a fkewer, and then fix it to the fpit;
cover it over with two or three doubles of Paper, well
buttered, and bafte it with white Wine, boiled with
fome Butter, two Laurel-leaves, arid one clove of
Garlick ;
The P R o F E s s E D COOK. 333
}arlick : Serve with what Sauce or Ragout you think
>roper.
Carpe eu Hachis.
Halhed Carp.
PUT fmall Carps into little pieces, and put them
into a Stew-pan, with a bit of Butter, chopped
Parfley, Shallots, Pepper, Salt, and Nutmeg, half a
pint of white Wine, a few fpoonfuls of Onion Gravy,
and a little Flour ; boil ilowly, and reduce the Sauce;
garniih the Dilh round with fried Bread.
Carpe en Redingotte, (a Great-coat).
Mafked Carp.
CTUFF a Carp with chopped Parfley, green Shallots,
Pepper and Salt, mixed with Butter ; boil it in
Broth, with half white Wine, bits of Roots, Onions
fliced, a Faggot, two or three Cloves, Salt and Pep-
per : Cut a large Eel into three pieces, open it at the
Belly, take out the Bones, and lard it like a Frican-
deau ; boil this alfo on a fmart fire, in Broth and
white Wine, with a few flices of Ham, Veal, and
whole Mufhrooms : When the Eel is done, fift
the Sauce, and reduce it to a Caramel, with which
glaze the Eel, and cover the Carp with it : Serve with
what Sauce or Ragout you pleafe, either of Meat or
$ewed Greens.
Carpe en EcuJJbn.
Carp in the Form of a 'Scutcheon.
QLEAN two or three fmall Carp, and take up the
Skin ; cut fome of the Meat into fmall long fillets,
and make a Farce with part of it, the Roes, Bread
Crumbs foaked in Cream, chopped Parfley, Shallots,
Pepper and Salt, mixed with a few Yolks of Eggs,
and a little Butter : Cut bits of Bread the bignefs of a
crown-pie.ce, pr in what ihape you pleafe ; lay fome of
a the
334 ^ PROFE ss ED COOK.
the Farce upon each piece, the Tail of a Craw-fi/h in
the middle, and fillets of the Carp round, intermixed
with fillets of Truffles ; vcover this with fome more of
the Farce, and make them either high or flat, accord-
ing to the quantity : Cut the Skins into bits to cover
the upper part of each Scutcheon, bake them in a
moderate oven, and ferve with a Sauce made of the
Trimmings of the Carps, white Wine and Cullis.
Carpe an Prince.
The Prince's Faihion, (from the Richnefs of the
Preparation.)
CTUFF a Carp with a good ready-made Ragout, and
few it up ; take up the Skin of one fide, lard it as
a Fricandeau, boil it a few minutes in white Wine,
and then take it out to drain : Garnifh the bottom of
a, Diili with a Farce made of the fat Livers of rpaflcd
Poultry, fcraped Lard, proper Seafoning, and Bread
Crumbs, mixed with Yolks of Eggs ; lay the Carp
upon this, cover the larded fide with dices of 'Bacon,
and bake it in the oven : When done, drain the Fat
<>[}, glaze the larded fide with a Glaze made of Veal
and Ham, and ferve with a Spanifh Sauce, or any
oihcr, adding a good Lemon Squeeze.
Filets tie Carpe s de pli'fietirs
Carp Fillets in different Manners.
the Fillets to what bigncfs you think proper;
make a Sauce with the Trimmings and the Head,
by ibaking them together fome time, .with a bit of
Uutter, Shallots, Parfley, two Cloves, Muihrooms, a
little Fennel, and a glafs of white Wine and Broth ;
let them funnier a good while, then fift the Liquid,
and put the Fillets thereto, to fimmer fojiietime ; re-
duce the Sauce pretty thick, and add Pepper and Salt,
and a Lemon Squeeze when ready to ferve. — Another
way is to boil the Fillets in white Wine and Broth,
with
PROFESS ED COOK.
[with a Faggot, Salt, and whole Pepper : When they
bre done, drain them, and ferve upon a Ragout of
[dewed Greens, fuch as Sorrel, Lettuces, Cucum-
bers, &c.
Du Brocket.
Of Pike.
DIKES caught in rivers and in clear water, are pre-
ferable in goodneis to thofe taken from ponds, and
the Meat is fvveeter and firmer ; the large ones will be
tenderer by being kept fometime after they are dead.
iThey are not efteemed much in England, nor any
[where elfe where Sea-fHh are plentiful, although they
are valued, and their price fufrkiently enhanced in
inland countries.
Brocket d la Poulette.
Pike white Fricaffee.
the Pike is properly cleaned, cut it into
large pieces, and put them into a Stew-pan, with
Butter, Come Mufhrooms, one dozen of frnall Onions
half boiled, a faggot of Parfley, green Shallots, two
gloves, Thyme, and Laurel; foak thefe together fome
itime, then add a pint of white Wine and Broth, Salt
jand whole Pepper ; boil on a fmart fire, reduce the
Sauce, take out the Faggot, and make a Liaifon with
Cream, Eggs, and a little Nutmeg as ufual, adding
:a Lemon Squeeze, if the Wine does not make it tart
enough.
Brocket frit.
Fried Pike.
OUT it into pieces, and let it marinate about two
hours in a little Vinegar and Water, Pepper, Salr,
Parfley, Shallots, and 'fliccd Onions; then wipe it dry,
roll it in Batter, and fry it of a fine Colour : Serve
upon
336 7be PROFESSED COOK.
upon a Ragout of the Roes, or any other Meagre Ra-
gout, or with fried Parfley.
Brocket a I'ltalienne a la Brooke.
Roafted Pike, Italian Fafhion.
CTUFF a good large Pike with a Farce made of
Poultry, Cow's Udder, Bread Crumbs foaked in.
Cream, fcraped Lard, chopped Parfley, Shallots, Mufh-
rooms, Pepper and Salt, mixed with a few Yolks of
Eggs ; lard it on one fide, wrap it up in Paper well
buttered, and tie it to the fpit without running it
through : Serve with an Italian Sauce, which you will
find in the Sauce Articles.
Brocket en Dauphin.
Pike in the Form of a Dolphin.
YX/'HEN the Filh is gutted and fcalded, make a few
incifions on the back and fides ; rub it over with
Salt and coarfe Pepper, and marinate it in Oil, with
Parfley, Shallots, one clove of Garlick, and two Lau-
rel-leaves ; tie it on a fkewer in the form of a Dol-
phin, and bake it in the oven, bafling now and then
with fome of the Marinate : When done, drain it off,
and ferve with what Sauce you pleafe.
Brocket a la Marice.
Pike Bride Fafhion.
a pike into feveral pieces, boning and flattening
them as much as you can : Roll a good Farce
round them, tie them in bits of cloth, and braze them
in white Wine and Broth, with a piece of Butter, bits
of Roots, a Faggot, Pepper and Salt : When done,
ftrip each bit, and ferve with what Sauce you think
proper ; a relilhing {harp Sauce will prove belt.
Brocket
PROFESSED COOK. 337
Brocket an gros Set.
Pike in a plain Way.
T\7HEN it is well cleaned, rub it over with Salt
about two hours before you propofe to boil it ;
then wafh off the unmelted Salt, and boil the Fiih in
Water, with Pariley-roots, and half a clove of Gar-
lick chopped : Serve with Anchovy Sauce.
Brocket d la Broche en Gras &? en Maigre.
Roafled Pike with Meat Sauce, or Meagre.
1 F for Gras, fluff the Pike with a good Farce ; lard
one fide with Bacon, and the other with Anchovies,
and a few bits of Pickled Cucumbers through and
through. For Maigre, fluff it with a Farce made of
Fifh ; lard one fide with Eels inftead of Bacon, the
other with Anchovies; roll it up in double Paper well
buttered, with Parfley, Shallots, two Cloves, Thyme,
and Laurel, all whole, between the Paper and the
Fifh ; tie it well with two or three fkewers to the fpit,
and bafle it with Butter boiled with white Wine :
When it is done, take off the Paper to give it a good
Colour, and ferve with what Sauce you think proper.
Brocket a la Simone.
Pike Country-wife's Fafhion.
pUT a Pike into pieces, and marinate it in Vinegar,
^ with Pepper and Salt : Cut Turnips to what fhape
you pleafe, fry them in Butter and Flour to give them
a brown Colour, then add a little Broth, with a faggot
of fweet Herbs, a Laurel-leaf, and one Clove ; put
the Fifh to this, with a little more Butter, and when
done, thicken the Sauce with Flour, adding Pepper,
Salt, and a little Vinegar: Garnifh the Difh with fried
Bread.
rj Brocket
338 ¥he PROFESSED COOK.
'Brocket en Grenadins.
Pike as fmall Fricandeaux.
a large Pike into middling pieces, fkin them,
take out the Back-bone, and lard them ; braze
them with thin flices of Veal and Ham, whole Muih-
rooms, a faggot of fweet Herbs, fome Broth, half a
pint of white Wine, and two fpoonfuls of Oil ; fim-
mer flowly until the Fifh is done ; then take the Gre-
nadins out, fift the Braze, and reduce it to a Caramel
to glaze them with : Serve upon any fort of ftewed
Greens, or what Sauce you think proper.
Bi'cchet en Etuvc:.
Pike flewed as Matlot.
"JV/TAKE a Riffbllet with Butter and Flour, a pint of
red Wine, a Faggot, two or three Cloves, Thyme
and Laurel, one dozen of fmall Onions half boiled.
Pepper and Salt, and the Pike cut into pieces ; fim«
mer it till the Fifti is done, then take out the Faggot,
and add a good bit of Butter : When ready to ferve,
add half a fpoonful of Capers, and one or two chop-
ped Anchovies ; garnifh the Dim with fried Bread,
and ferve the Sauce over all. — You may alfo add Ar-
tichoke-bottoms, Mufhrooms, Carp-roes, Pickled Gir*
kins, or any thing elfe, as conveniency offers.
Brocket au Vm de Champagne*
Pike with white Wine.
the Pike without fcaling it, and fluff it with £
Farce made of Butter, chopped Parfley, green
Shallots, one Clove of Garlick, Thyme, Laurel, Bafil,
Salt, and fine Spices ; put it into a kettle much of its
own bignefs, with Wine fufficient to cover it, and two
or three large Lemons peeled and cut in Ilices ; boil it
fome time ; and then fet fire to the Wine with a light-
ed Paper. a«d let k burn till the Fifh is done ; Sift •
the
The PROFESSED COOK. 339
the Sauce, and reduce it to a good confidence, to
ferve upon the Pike.
Brocket a la Provenfale.
Pike the Provence Falhion.
TARD it through and through, with Eel and An-
chovies, and braze it in a kettle much of its own
bignefs, with Broth, a little Cullis and white Wine,
flices of Onions, bits of Roots, fweet Herbs, a good
bit of Butter, Pepper and Salt : Serve with Craw-fifh
Cullis, or any Sauce or Ragout you pleafe.
Brocket a la Duckejje.
Pike, her Grace's, or the Duchefs's Fafhion.
T ARD it with half Lard and half Ham, and braze
it with thin dices of Veal, and a few bits of Ham ;
cover it over with dices of Bacon, bits of Roots round
it, a large Faggot, two cloves of Garlick, and three
or four of Spices ; foak it on a flow fire about half an
hour, then add a bottle of white Wine and Broth ;
boil it until the Pike is done, then take it out, ftrew
it with Bread Crumbs and fmall bits of Butter very
clofe, and place it in the oven to take a good brown
Colour ; Ikim and fift the Braze, add a little Cullis,
ferve under the Fifh.
Brocket Moitlc au bleu. Moi tie frit.
Pike half ftewed and half fried.
a good large Pike in two; flew the Head-part,
as you do Carp with red Wine : Split the other
part in two, and marinate it fome time in Vinegar and
Water, Pepper and Salt, two Cloves, fliced Onions,
and Shallots ; then wipe it clean, and flour it to fry :
/Serve both upon the fame Difh, with a little of the
Sauce upon the flewed part, and fried Pariley for the
other. You may ferve the remainder of the Sauce in
a Boat.
Z 2 Brocket
34° *fbe PROFESSED COOK.
Brocket a VAllemande.
Pike German Fafhion.
T/"EEP the Pike killed a day or two, then clean it
whole, and put it into a Fifh-kettle, with two bot-
tles -of red Wine, (or in proportion more or lefs, ac-
cording to the bignefs) a large faggot of fwcet Herbs,
Pepper, Salt, three or four Cloves, two Laurel-leaves,
Thyme, and a little Bafil ; boil it fome time, then fet
fire to the Wine with a bit of Paper, and let it burn
until it is reduced to about a pint ; then take out the
Faggot, and flir in a bit of Butter about the bignefs
of an Egg, to incorporate with the Wine, and con-
tinue to add Butter in this manner, until the Sauce
is well mixed and pretty thick : Serve quick and hot,
for fear the Sauce fliould turn to Oil.
Brocket a
Pike Spanifh Falhion.
a Pike by the Gills, without opening the Belly,
clean it well, and lard it all round with half Ba-
con and half Ham ; fluff it with a Farce made of
roafted Poultry, Beef-marrow, and Seafoning as ufual,
with two or three glafles of white Wine, and Yolks
of Eggs ; roait it wrapped in flices of Lard and Pa-
per, and bade it with Butter and white Wine boiled
together : When done, ferve a Spanifh Sauce under
it : You will find how to make it in the Sauce Articles.,
Brocbet a rArkqulne.
Pike of various Colours.
a pretty large Pike into four or fix pieces, and
lard each with Lard, Ham, Girkins, and Truf-
fles, through and through ; put them into a Stew-
pan, with a pint of white Wine, a Faggot, two
Cloves, whole Pepper, and fome good Broth, and
boil on a fmart fire till the Liquor is quite reduced :
Serve with a Rant I a I Arlequ'me. See Ragout Articles.
DJ
The PROFESSED COOK. 341
Des Anguilles.
Of Eels.
beft are thofe caught in running waters, and
they ought to be ufed as freih as poffible. They
may be prepared many different ways, and are alfo
very ufeful to lard other kinds of Fifh.
Angullle en FricaJJee de Poulets.
Eels as Chicken FricaiTee.
CKIN one or two Eels, according to their bignefs,
cut them in pieces, and put them into a Stew-pan,
with a good bit of Butter, fome Mufhrooms, a faggot
of fweet Herbs, and two Cloves ; , fimmer thefe fome
time, then add half a pint of white Wine, fome
Broth, Pepper and Salt ; boil on a fmart fire, reduce
the Sauce, take out the Faggot, and make a Liaifon
with two or three Yolks of Eggs and Cream, and add
a Lemon Squeeze when ready to ferve. — I have already
often obferved that the Liaifon muft not boil.
Angullle a la Nivernoife.
Eel, with Nivernoife Sauce.
XTTTHEN it is {tinned and well trimmed, cut it into
bits of about two or three inches long, and ma-
rinate it in Oil, with chopped Parfley, Shallots, Mum-
rooms, Pepper and Salt ; make as much of the Ma-
rinate Hick to it as poflible, ftrew it with Bread Crumbs,
and broil it on a flow fire, bafting with the remainder
of the Marinade : When done of a fine Colour, ferve
with a Sauce a la Nivernoife.
Angullle a la Brocbe diverfifiee.
Eel roafted, to different Sauces.
/^UT a large Eel as the former, and marinate it
about two hours with Oil and Lemon-juice, Pep-
per and Salt, two Cloves, two or three whole Shallots^
Z 3 Thyme
342 Vbc PROFESSED COOK.
Thyme and Laurel ; then tie each bit to a fkewer,
wrap it up in Paper well buttered, fqueeze the Herbs
of the Marinade, and bafte with the Liquor, adding
a lirtie melted Butter thereto : Serve with what Sauce
or Ragout you think proper.
Angv'dle gfacee.
Eel glazed, or as Fricandeaux.
OUT a lirge Eel into pieces of what length you
think proper, and lard them, either on one Side
or both ; (if you lard both Sides, take out the Back-
bone ; if one only, leave it) braze them with thin
dices of Veal, a few fmall bits of Hani, a faggot of
fweet Herbs, two glarTes of white Wine, and forhfe
good Broth ; fimmer it as all other Brazes, (it requires
but a fhort time) ; and when it is done, take out the
Eel, reduce the Braze to a Glaze, to rub over the
larded part, and put a little Broth and CulliS into the
fa ne pan, to gather the remainder of the Glaze ; give
it a boil or two, fift it, add a Lemon Squeeze, and
ierve under the Eel. — It may allb be fcrved with any
Sauces, or ftevved Greens of any forts, according to
the feaibn.
Aiguille a la Cbarlreuje.
From an Order of Friars fo called.
ClMMER a good handful of Bread Crumbs in a pint
of white Wine until the Liquid is quit reduced,
and then let it cool ; make a Farce with this, and the
Flefli of a Carp minced, a bit of Butter, Parfley,
Shallots and MinTirooms chopped very fine, Pepper
and Salt, and mixed with Yolks of Eggs ; lay fome of
the Farce on the Difh you intend for table, upon this
flices of Eel, and continue the fame alternately, finifli-
ing with the Farce uppermoft ; fmooth it over with a
knife dipped often in Whites of Eggs, ilrew it pretty
thick with Bread Crumbs, and rafped Parmefan Cheefe;
and bake it in a moderate-heated oven, or in a Dutch
oven ';
*The PROFESSED COOK.
oven : When it is done, drain off the Butter, and
ferve under a good clear Cullis Sauce, with a Lemon
Squeeze.
Angullle a la Salnte Menekoult.
Eel St. Menehoult.
\ft AKE a Batter with a bit of Butter, a fpoonful of
Flour, Milk, a Laurel-leaf, Pepper, Salt, Shal-
lots, ilices of Onions, and bits of Carrots and Parf-
neps ; put it on the fire, and when it boils put in the
Eel, cut into middling pieces ; boil it flowly, and
when done, drain it, dip it in Eggs beat up, and
flrew it over with Crumbs ; then dip it again in: the
Boiling, and apply Bread Crumb again ; broil it of a
fine Colour, and fe.rve with Sauce Remoulade in a boat.
Angullle au Brodequia.
Eel racktied.
/"""UT an Eel into pieces, of three inches long, mari-
nate it in. Oil, with Pepper, Salt, Parfley, Shal-
lots, Thyme, and Laurel, all whole ; cut pieces of
Bread Crumbs pretty thick, and the length of the
pieces of Eel, four to each ; fry the Bread in Butter ;
lav fillets of Anchovies upon the Bread, tie each bit
of Eel between four pieces, roll them up in Paper
well buttered, and roaft them, bailing with the Mari-
nate : Serve with what Sauce you think proper.
Fafon de conferver les Anguilks, ou autres Poijjbns.
How to preferve Eels, or any Kind of Fifties.
A CCORDING to the quantity, boil a pint of Wine,
or more, with the proportion of a quarter of a
pound of Sugar, and a quarter of a pound of Salt,
for a bottle of Wine : Let it cool, and then trim the
Filh as for prefent ufe ; fry it in Oil, and a few Lau-
rel-leaves to three parts : When it is almoft cold, put
it into an earthen pot, pour the Wine upon it, and
Z 4
344 ttc PROFESSED COOK.
the Oil ufed for frying, with the Laurel-leaves ; when
it is quite cold, cover the pot with leather or ftrong
paper, and tie it fail, — It will keep a long while if in
a cool place.
Anguille frite.
Fried Eel.
an Eel into pieces, and fcore it with a knife on
both Sides; cut out the Back-bone, and marinate
it about an hour in Vinegar, with Parfley, Shallots,
ilices of Onions, and two or three Cloves ; then drain
it, and fry it of a good Colour : Serve with fried
Pariley, or a relifhing Sauce in a boat.
Anguille d I'Etuves.
Eel flewed or Matlot.
A/fAKE a brown Sauce with Butter and Flour, called
a Roux or RiJJbllet ; when this is of a good Co-
l°ur, put in a pint of white Wine, a little Broth and
CulHs, one dozen pf fmall Onions fcalded, fome
Mufhrooms, a faggot of fvveet Herbs, two Cloves,
Salt, and whole Pepper ; boil thefe until the Onions
are almoft done, then put the Eel therein, cut as the
former ; boil on a fmart fire, reduce the Sauce, and
when ready, add a pounded Anchovy, and fine whole
Capers : Garnifh the Diih with fried Bread,
A'rigullle a la
Eel Choify,
a large Eel into two or three pieces, take out
the Bone, and flatten it pretty much : Make a
Ragout with fliced Onions fried in Butter, chopped
Truffles, Mufhrooms, fat Levers, Shallots, Parfley,
Pepper, Salt, and a glafs of white Wine; boil it until
the Sauce is quite reduced, then let it cool, and mix
it with fcraped Lard, and two or three Yolks of Eggs;
put fome of this Ragout upon each bit of Eel, roll
*£he PROFESSED COOK. 345
them up, tie them in Cowl, and wrap them up in
buttered Paper to roaft : When done, take off the
Paper, bafte one Side with Eggs beat up and Bread
Crumbs, and give it a good Colour with a falaman-
dcr : Serve the coloured Side uppermoft, with a Sauce
Pontiff, or Spanifti, or a relilhing Sauce.
A'/tguille en Canape.
Eel matted, or any other Kind of Fifh.
pUT an Eel into pieces, of the length of two or
three inches, and take out the Back-bone for ufe :
Make a Farce with fome of the Meat cut into fmall
dice, with Muihrooms and Carp-roes, (if any) a little
Butter, chopped Parfley, Shallots, Pepper and Salt.
Make alfo a fine Farce, with fome of the Meat and
Bread Crumbs foaked in Cream, Parfley, Mufhrooms
chopped very fine, Pepper and Salt, mixed with two
or three Yolks of Eggs : Cut pieces of Crumb of
Bread to the fame length of the pieces of Bone, and
about two inches wide ; lay a down of the laft Farce
upon each piece, then trie back-bone, and fome of
the Salpicon, or firft Forced-meat upon it ; then fome of
the fine Farce again, fmoothed over with a knife dip-
ped in Eggs ; ftrew it with Crumbs and fmall bits of
Butter, bake it in a middling oven, or under a brazing-
pan cover, and ferve with what Sauce you pleafe.
Andouillettes tTAnguilles.
Saufages, or Chitterlings of Eels.
'Tp H E Meat is prepared as the laft, only that it is
put in another form : Cut bits of Veal Cowl to
what length and breadth you pleafe, lay the pieces of
Back-bone in the Farce, roll them up, and tie them
in the Form, of Saufages ; broil them flowly in Papei
well buttered, and when they are done of a fine brown
Colour, wipe the Fat off with a clean cloth, and ferve
with any Sauce,
Angv.Hk
346 The PROFESSED COOK.
Anguille a la Napolitaine.
Eel Naples Faihion.
OP LIT an- Eel its whole length, take out the
Back-bone, flatten it with the handle of a knife,
and cut it into pieces of about three inches long.
Make a Farce with fome of the Meat, a few hard
Yolks of Eggs, a little Butter, chopped Parfley, green
Shallots, Pepper and Salt, all mixed with two or three
raw Yolks of Eggs ; lay this Farce upon the bits of
Eels, roll them up, and tie them with packthread ;
iammer them in a Stew-pan for about half an hour,.
with the Juice of a Lemon, a bit of Butter, Pepper
and Salt : Let them cool, take off' the packthread,,
dip them in a good Batter-paite, to fry of a fine- Co-
lour ; and ferve with fried Parfley.
Anguille a YAfplc.
Eel with a lharp Sauce.
£)UT an Eel into fmall pieces,, and marinate it about
an hour in melted Butter, with chopped Parfley*
Shallots, Muflirooms, Pepper and Salt ; let the Butter
cool, and mix all together, with two Yolks of Eggs :
Spit the Eel on a fmall fkewer, with all the Marinade,
like Pork-haflets, ftrew it well with Bread Crumbs,
and broil on a flow fire, bafting with good Oil or But-
ter : Serve with Afpic Sauce, either in the Difh, or in
fc Boat. See Sauce Articles.
Des Lamprois.
Of Lampreys.
np H I S Fifli is feldom to be had frefli in London>
and but in few parts of England-, which makes it
almoft unneceflary to give any inftru&ions about it :
Yet for the fake of thofe who may meet with it frefh.
out of the water, I ihall give a few Receipts, as one
method of drefling any kind of Aliments may very
properly be made ufe of for others. Lampreys arc
beft
7/fo PR OFES s E D COOK. 347
belt in the fpring ; they referable an Eel pretty much
in Colour, yet are thicker and Ihorter in fize ; they
•night to be fatj and the male is preferable in goodnefs*
JLtuvee de Lamproi.
Stewed Lamprey.
CAVE the Blond, and give the Lamprey a fcald in hot
Water ; th^n cut the Head off, and divide the Filh.
: into three or four pieces : Make a Roux, with Butter and
Flour, and half white Wine and Broth ; put to it one
dozen of fmall Onions fcalded, a faggot of all forts of
fweet Herbs, whole Pepper and Salt ; boil this until
the Onions are almoft done, then put the Fiih therein,
and Hew gently : When done, add the Blood, two or
three green Shallots bruifed, a little Vinegar, and
warm it without boiling; take out the Faggot when
ready to ferve.
Lamproi grille a la Remoulade.
Broiled Lamprey, Remoulade Sauce.
QUT it into three pieces, and boil it in white or red
Wine, with a bit of Butter, whole Pepper, Salt,
flices of Onions, Parfley, bits of Carrots, Parfne^s,
Thyme, Laurel, and Cloves : When it is almoft done,
drain it, rub it over with Butter and Bread Crumbs,
and broil it (lowly, bailing with Oil or Butter : Serve
it dry, and a Sauce Remoulade in a boat. See the Sauce
Articles.
Lamproi a fllalienne.
Lamprey Italian Faihion.
/""'HOP a couple of Onions very fine, put them into
a Stew-pan, with a bit of Butter, one or two
fpoonfuls of Oil, a faggot of fweet Herbs, two cloves
of Spices, and two of Garlick, with the Blood, and
the Filh cut into fmall pieces; add a pint of* red Wine,
fcnd boil all together on a fmart fire until the Liquor
348 'The PROFESSED COOK.
is much reduced, then take out the Faggot : When
ready, add a good Lemon Squeeze, or Seville Orange.
Lamproi a la Burgogne.
Lamprey with Burgundy or any other Red Wine.
CC ALD the Lamprey in hot Water, cut it into mid-
dling pieces, and put it into a Stew-pan, with a
bit of Butter, chopped Mufhrooms, a little Flour, a
pint of red Wine, a Lemon peeled and fliced, a little
Cinnamon, a good bit of Sugar, whole Pepper and
Salt ; boil it fmartly to reduce the Sauce : Juft before
you are ready, add the Blood, and warm without boil-
ing ; take out the flices of Lemon and Cinnamon,
and garnifh the Difli with fried Bread.
Des Percbes.
Of Perches.
DERCHES out of Rivers, or clear running Water are
beft ; thofe of marihy Pools, or muddy Ponds are
apt to have a difagreeable tafte. They are very good
and wholefome, when pretty large and fat.
Percbe au Beurre.
Perches with Butter Sauce.
IM off the Gills, and half of the Roe by the
Gills, to hinder them from burfting ; tie up the
Heads with packthread, and boil them with half white
Wine and half Water, a good bit of Butter, flices of
Onions, bits of Carrots and Parfley, two Cloves, two
flices of Lemon, Pepper and Salt : When done, drain
and fcale them, and make a Sauce with Butter, a lit-
tle Flour, fome Broth, Pepper, Salt, amd a good Le-
mon Squeeze : Serve upon the Fifh.
Percbe
PROFESSED COOK.
Perche d la Tartare.
Perch Tartary Fafhion.
2CALE fome middling Perches, cut them in two,
flatten them a little with the handle of a knife, and
marinate them about an hour in Oil, with chopped
Parfley, Shallots, Mufhrooms, and Powder of Bafil;
iet as much of the Herbs flick to them as poffible,
and fprinkle Bread Crumbs over ; broil them flowly,
bafting with the Marinade : Serve with a Sauce made
of Cullis, a bit of Butter, Pepper, Salt, and a Le-
'mon Squeeze.
Perches a differentes Sauces &? Ragouts.
Perches with various Sauces and Ragouts.
OIL Perches in Broth and Wine, or braze them
with a few flices of Bacon and Veal : When done,
fcale them, and ferve with a Craw-fifh Ragout, or a
Ragout of Carp-roes, Sweet-breads, or any other :
You may alfo ferve them upon a napkin, with what
Sauce you think proper, in a boat.
Perches a la Sainte Menehoult, are done after the fame
manner as all fuch directions, and fo may all kinds of
-Frefh and Salt-water Fifh.
Perches a FAngkife.
Perches Englifh Fafhion.
DOIL fome Water for half an hour, with a good
deal of Parfley, a few green Shallots, two or three
Cloves, one Onion fliced, Thyme, Laurel, and a fmall
handful of Salt; lift the Water clean, fcale the Perches,
and boil them therein : Make a Sauce with Butter and
Flour, a little Vinegar, Capers, Anchovies, and two
Yolks of hard Eggs chopped very fine, a few fpoon-
fuls of Broth, Pepper, Salt, and a little Nutmeg :
Make a Liaifon pretty thick, and ferve upon the Fifh
When well drained of the Water.
Matlekttc
Mattelotte de Perche a I'Eau.
Marelot of Perches.
fiTAKE.a Rovx (as formerly explained) with Butter
and Flour ; then put Water to it, with Parfley-
roots, Carrots, Parfneps, flices of Onions, two or three
Cloves, and a Laurel-leaf ; boil thefe about half an
hour, and fift the Liquor in a fieve ; put this to what
quantity of Perches you think proper, well cleaned and
fcalded ; one Eel cut into pieces, or any fort of Frefh-
water Frfti ; a glafs of Brandy and Salt ; boil on a
fmart fire to reduce the Liquor; and when almoft done,
add fome Parfley coarfely chopped : You may add a
little Butter if necefl'ary.
Perches au Vin de Champagne.
Perches with White Wine.
'T'AKE out the Gills and half the Roe, boil them,
without fcalding, in a pint of white Wine and
fome good Broth, with a faggot of fweet Herbs, two
or three Cloves, whole Pepper, Salt, and two fpoon-
:fuls of good Oil : When done, take them out to fcale;
boil and reduce the Sauce, take out the Faggot, add
fome Butter rolled in Flour, a little chopped fcalded
Parfley, and a Lemon Squeeze, when ready to ferve.
Perches frifes.
Fried Perches.
QLEAN and fcale them, and flit the Sides in feverajl
4 places ; marinate them about an hour in the Juice
iof a Lemon, with Pepper, Salt, fprigs of Parfley,
one whole clove of Garlick, and a Laurel-leaf; then
drain and roll them in Flour to fry of a good brown
.Colo.ur : Serve with fried Parflcv.
F v
PROFESSED COOK.
Des Tenches.
Of Tenches.
Teaches d la Poulettc*
Tenches as a Chicken FricafTee.
CCALD the Tenches in boiling Water a moment*
then take them out to clean, take the Heads off,
cut them into middling pieces, and walh them in
frefh Water twice at leaft ; fry fome Mufhrooms in
Butter; then add one or two fpoonfuls of white Wine,
.and a little Broth ; put the Fim to it, and boil fmartly;
reduce the Sauce, and add Pepper and Salt : When
done, make a Liaifon of three Yolks of Eggs, with
Cream or Broth, a little Nutmeg, fine chopped Par-
/ley, and warm without boiling; add a Lemon Squeeze,
or a little Vinegar when ready to ferve.
Tenches an Pontife.
Tenches with Pontiff Sauce.
OC ALD a brace of Tenches as the former, fplit them
at the Back, take out all the Bones, and flice off
the Meat almoft to the Skin ; mince the Meat to make
a Farce with Bread Crumbs foaked in white Wine,
fcraped Lard, Udder, chopped Pariley, Shallots, Mufh-
rooms, Pepper, Salt, and Yolks of Eggs; fill the
Tenches with this Farce, and few them up to look as
if they were whole ; bathe them in melted Lard, drew
them with Bread Crumbs, and bake them in a difh, with
flices of Lard at the bottom : When done of a fine
Colour, wipe the Fat off, and ferv.e a Sawe pontiff
vnder. See Sauce Articles.
Tenches en Ragouts.
Ragout of Tenches.
pUT a Hice of Ham into a Stew-pan, with a fcalded
• Sweet-bread cut into four, a bit of Butter, fomc
fcalded Cpfck C9®t>s, a fcggpt of fweet
Herbs
352 Tfo PROFESS ED COOK.
Herbs, two Cloves, and a little Bafil ; fimmer thefe
fome time ; then add two glafies of white Wine and
Broth, a little Cullis, Pepper and Salt; when 1
done, put the Tenches therein, firft cut into middling
pieces : They require but a ihort time :
Sauce, take out the Faggot and Ham, and add a good
Lemon Squeeze when ready to ferve.— You may ;
drels them as a Fricaffee, with fmall Onions, a whit<
Liaifon of Yolks of Eggs and Cream, and one or two
pounded Anchovies : Garniih the Difli with bits of
Bread without being fried. This laft is called a la
reflate, viz. white, unfpctted, &c.
Tenches a la Bonne-femme.
Tenches the good Houfe-wife's Falhion.
./"•LEAN, fcale, and fcald them in warm Water;
^ then put them into a Stew-pan, with a good bit of
chopped Parfley, green Shallots, Muihrooms, and
clafs of white Wine ; fimmer them flowly, and
fhem now and then ; put in a little Pepper and Salt,
a bit of Butter rolled in Flour, to make the baud
pretty thick, and, when ready, add a little Verjuio
or Vinegar.
Tenches a la Ravigotre.
See Tenches au Pontife.
THIS is done in the fame manner, only obferving
1 the difference of the Sauce. See Sauce Articles
for Ravigotte.— This Dilh mud be ferved hot.
Tenches au Monarque.
Tenches Monarch Faihion.
OPLIT them at the Back, and cut off fome of the
^ Meat to chop with Parfley, Shallots, Mufhrooms,
Bread Crumbs foaked in Milk, a bit of Butter, t
or three Yolks of Eggs, and proper Seafonmg ; \
them With this, and few them up ; fry of a pale
PROFESSED COOK. 353
lour, in frefh Hog's Lard, and ferve them upon a Ra-
gout made of Artichoke-bottoms, cut in quarters, a few
Mufhrooms, a good bit of Butter, a faggot -of ftveet
Herbs, two Shallots, and two Cloves ; ib-ik it fome
time, then add a Glafs of Wine and Broth, Pepper and
Salt ; when half done, pul: fome of the Roes to it,
(either of Tenches or Carps, firfl fcalded,) and Craw-
fifti Tails ; finim the Ragout pretty thick, and add a
Lemon Squeeze when ready to ferve.
'Tenches de plufieurs Faxons.
Tenches in different Manners.
CCALD them in boiling Water, and gut them by
the Gills ; mix a little chopped Parfley, Shallots,
Pepper and Salt, with fome Butter; fluff the Fifties with
it, and marinate them about an Hour in Oil, with
Pepper, Salt, Parfley, Shallots, one Clove of Garlick,
Thyme, Laurel, and Bafil, all whole ; then broil the
Tenches, fqueeze the Seafoning of the Marinade, and
bafte them with the Liquid : Serve them with what
Sauce you think proper. — You may ferve them for a
Difh of Roafl, when they are pretty large, obferving
not to fcale them.
Another Way : When they are fcaled and properly
cleaned, flew them in white Wine, with a piece of
Butter, bits of Roots, flices of Onions, a Faggot,
Cloves, Thyme, Laurel, Pepper and Salt, and a little
Water : When they are done, drain them out of the
Braze, and ferve with what Sauce you pleafe.
Tenches a Vltalienne.
Tenches Italian Fafhion.
CCALD them in boiling Water, clean them propcr-
ly, and cut off the Heads and Tails ; put them into
a Stew-pan with a fpoonful of good Oil, two glaffes of
white Wine, a little Broth, Pepper and Salt, one Clove
of Garlick bruized, chopped Parfley, Shallots, Mufh-
rooms, and two flices of Lemon peeled ; fimmer flow-
A a iy;
354 ^ PROFESSED COOK.
ly ; when almoft done, take out the Lemon ; Ikim it
clean, and then finifti it on a fmarter Fire, to reduce the
Sauce rather thick.
De la fruite.
Of Trouts.
'T'HE Salmon-trout, whofe Flefh is reddifh, is an ex-
cellent Fifh, and far preferable to the white : They
are both prepared after the fame manner.
'Tru'tte aux fines Herbes*
Trout with fweet Herbs.
OCALE it, and gut it by the Gills ; Huff it with
chopped Parfley, Shallots, Pepper, Salt, and Butter,
well mixed together ; marinate it in Oil, with Mufh-
rooms, Parfley, Shallots, whole Pepper, Salt, and a fmall
bit of Garlick, all chopped very fine ; roll it up in
double Paper well buttered, with as much of the Mari-
nade as poffible, and broil it on a flow Fire, or bake it
in a middling hot Oven : Boil two or three fpoonfuls
of good Cullis, as much Fiih-broth, and two glafles
of white Wine, and reduce this to the confidence of
a Sauce : The Trout being done, unfold the Paper,
and fcrape all the Herbs off, to mix with the Sauce,
which ferve upon the Filh, Obferve to add Seafoning,
if the Cullis is not fufficiently reliftiing.
*Truite £ YAllemande.
Trout German Fafhion.
pREPARE a Trout with a little Farce as the former ;
put it into a Brazing-pan much of its own bignefs,
with bits of Carrots and one Onion ftuckwith two or three
Cloves ; put two thirds of white Wine, and one of red,
fufficient to cover it above an Inch over, and place it
on a fmart Fire ; when it boils, fet Fire to the Wine,
and let it burn until it goes out of itfelf, or that it is re-
duced fufficiently to leave only Sauce enough ; take out
the Carrots and Onion ; add a good bit of Butter, which
ftir
'The PROFESSED COOK. 355
ftir in the Sauce as it rnelts, to mix it well, and fervc
upon the Filh.
Trulte au Bleu*
Trout of a fine blue Colour.
TT is to be gutted by the Gills, and well waftied with-
out fcaling ; lay it on a Dilh, and pour two glafles
of boiling Vinegar upon it, according to the Bignefs of
the Filh, more or lefs ; wrap it up in a Linen-Cloth,
and put it in a long Pan, with a good bit of Butter,
flices of Onions, bits of Carrots, one Clove of Garlick,
two of Spices, Parfley, Shallots, Thyme, Laurel, Bafil,
Pepper and Salt, a pint of red Wine, and fome Broth ;
boil on a middling Fire. When done, take it off and
keep it warm in the Liquor fome time, before you are
ready to ferve, that it may take more Tafte of the
Sealbntng ; then drain it, and ferve dry upon a Napkin,
with green Parfley round : or you may ferve a Sauce
in a boat, or in the Difh, without a Napkin.
Truites a la Chartreufe.
From an Order of Friars fo called.
OCALE and clean the Filh, cut each into three or
four Pieces, and boil them in Broth, with Pepper
and Salt, and a few flices of Lemon ; Make a Sauce
with a bit of Butter rolled in fine Bread Crumbs, fine
chopped Parfley, green Shallots, Mulhrooms, a little
Bafil, Pepper, Salt, a glafs of white Wine, and as much
Filh-broth : Put the Filh upon the Table-dilh, fqueeze
a Seville orange over it, pour the Sauce thereupon, and
flrew it with fine Bread Crums.
I'ruite a la Perigord.
Trout with Truffles.
CCALE and gut a good large Trout by the Gills;
fluff it with a Farce made with Butter, chopped
Truffles, Pepper and Salt ; braze it with thin flices of
Veal, Ham and Bacon, a little Wine and Broth, a fag
A a 2
3-56 tfhe PROFESSED COOK.
got of Tweet Herbs, and whole Pepper ; cut a few
Truffles in flices, and flew them with fome of the
Braze-liquor, and fome good Cullis ; reduce this to the
confidence of a Sauce ; then drain the Trout out of the
Braze, and ferve the Ragout of Truffles upon it.
Truite glade.
Trout Glazed as a Fricandeau.
CCALE it, and gut it at the Gills ; fluff it with a Ra-
gout of Sweet-bread, fat Livers, Mufhrooms, and
Truffles, (well leafoned, and as thick as poffible ;) lard
the Trout on one Side, and braze it with flices of Lard,
white Wine and Broth, a faggot of fweet Herbs, whole
Pepper and Salt : When it is done, drain it ; and glaze
the larded Side, wit;h a Glaze made of Veal-cullis; and
ferve with what Sauce or Ragout you pleafe.
Filets de Twites de differentes Faxons.
Fillets of Trouts, in different Manners.
CCALE and clean a Trout of a middling Size, cu&
the Flefli into bits of what Bignefs you think proper,
and marinate for about half an Hour, with the Juice of
a Lemon, Pepper and Salt, or with a common Mari-
nade ; then wipe it, and flour it to fry crifp : Serve with
any Sauce, or Ragout ; or dry, with fried Parfley.
Truite au Four.
Trout done in the Oven.
TX/HEN properly fcaled and cleaned, fluff it with a
good bit of Butter mixed with all Sorts of fweet.
Herbs finely chopped, Pepper and Salt ; marinate it
about an Hour, in Oil, with a little Vinegar, Pepper,
Salt, chopped Mulhrooms, green Shallots, Parfley, and
one Clove of Ga-rlick ; make as much Marinade flick
to it as poffible, flrew it with Bread Crums? and bafte
it over gently with the remainder of the Marinade ;
put it on the Difli you intend for Table, and bake it in
q moderate-beaded Qven, finar; enough to give it a
good
PROFESSED COOK. 357
good Colour : Serve without any other Sauce, than a
good Lemon Squeeze.
' Filets de Truifes aux Vin de Champagne.
Fillets of Trouts with white Wine.
£UT the Fillets of an equal Bignefs, and pretty large ;
lay them feparately in a Stew-pan, with a good
bit of Butter, two or three glaffes of white Wine,
(Champaign will give it a better Flavour, if to be had),
a little Flour, Pepper, Salt, a few Truffles diced, or
Mufhrooms, chopped Parfley, two Cloves, Shallots, and
two Spoonfuls of good Broth ; boil on a fmart Fire ;
(it will be done in about a Quarter of an Hour) reduce
the Sauce pretty thick, which you may do, by adding
a p'roper Quantity of Flour ; garnifh the Difli round
with fried Bread.
Du Barbilkn, Goujon, & Grenouilles.
Of the Barbel, Gudgeon, and Frogs.
Du Barbillon*
Of the Barbel.
YX7HEN it is fcaled, gutted, and well wafhed, boil
the Barbel in the fame Manner as all other Kind
of Fifties ; and ferve it with Capers or Anchovy Sauce,
or any other. — You may alfo flew it as a Carp ; or broil
it, after having being marinated in Oil, Pepper, Salt,
and chopped fweet Herbs, for about half an Hour : the
beft Method is to broil it in Paper, with fweet Herbs
chopped very fine, and Butter. — This Filh is neither
common nor efteemed in England.
Des Grenouilles,
Of Frogs."
T Hope I (hall not offend the puny Stomach of any of
my Readers, in taking notice of a Difh, which is
fp much reflected upon (by the Vulgar) in England, in
A a 3 Prejudice
PROFESSED COOK.
Prejudice to Foreigners : but as it has found Place in
the Cookery of a Nation, fo much imitated in this Re-
fpe<ft, as well as in many others ; and in Juflice to my
undertaking as a Translator, I fliall only lay, that the
Kind of Frogs here meant, are thofe found in the
Spring in Spawning-time; alfo in fome Farts, thofe
found in Corn-fields in Harveft-time. The Legs only,
cut off at the Rump, are uled, after they are fkinncd
and fcalded in boiling Water. They are dreiled as
Chicken Fricaflee, or marinated and fried, as all other
Fritures, and might pafs as fuch, as well as the Rabits
en Poukts, often ufed in very polite Company.
Des Goujons.
Of Gudgeons.
Matelotfes de Goujons.
Matlot .of Gudgeons.
CCALE them, and when properly cleaned, lay them
on the Difti you intend for Table, with a little But-
ter under and over, and chopped fweet Herbs, fuch as
Parfley, a little green Bafil, Shallots, Muihrooms, Pep-
per, Salt, and a couple of glafles of white Wine ; boil
on a fmart Fire and reduce the Sauce : When ready to
ferve, wipe your Drfh clean, and fqueeze half a Lemon
over the Gudgeons. — They may alfo be marinated a
little while, then wiped dry, and fried.
As it is a Fifli of no Confequence, it is needlefs to
take any further Notice of it.
Du Saumon.
Of Salmon.
Saumon au Court Bouillon*
Salmon in its own Sauce.
HTAKE a bit of Salmon of any Bignefs, without be-
ing fcaled ; tie it up in a Cloth or with Pack-
thread, put it in a Veflel much of its Bignefs, with a
good
PROFESSED COOK. 359
good bit of Butter, Meager-broth, and half red Wine,
Salt, whole Pepper, a faggot of Parfley, Thyme,
Laurel, two or three Cloves, bits of Carrots, and fliced
Onions : When done, drain it and ferve it upon a Nap-
kin, and the Sauces in Boats.
Saumon avx EcreviJJes en Gras & en Maigre.
Salmon with Craw-fim, Gras or Meagre.
JTOR Meagre fcale the Salmon, boil it after the fame
manner as the laft, and ferve a good Craw-fifh Ra-
gout upon it.
EnGraSy braze it with flices of Veal and Ham, covering
it over with thin flices of Bacon ; and adding a faggot
of all Sorts of fweet Herbs, Cloves, Pepper, Salt, bits
of Roots, and one or two Onions (Heed ; foak it a little
while on the Fire ; then add half Broth, and half Wine,
fufficiently, according to the Largenefs of the Fifh :
When done, drain it out of the Braze, and ferve it with
a Craw-fifh Ragout, fuch as you will find in the Ra-
gout Articles,
Saumon accompagnL
Salmon garnifhed with other Things.
'"PAKE a flrong Joul of Salmon, or a whole one, gut
it by the Gills, and fluff it with a good Piece of
Butter, mixed with a little Pepper and Salt, chop-
ped Parfley, Shallots, and Mufhrooms ; wrap it round
with thin flices of Bacon, and tie it in a Napkin ; put
it into a brazing-pan, upon flices of Veal and Ham,
and foak it over the Fire about half an Hour, without
adding any Liquid thereto ; then add half Broth and
white Wine, bits of Roots, fliced Onions, and a fag-
got of all Sorts of fweet Herbs : When it is done, dram
it, drefs it upon the Table-difh, and garnifh it round
with Craw-fifh, boiled in good Cullis and white Wine,
and Pinions of Turkeys glazed ; upon the Salmon place
a good Farce, called a Salpicon, well finifhed.
A a 4 Sattmon
360 The PROFESSED COOK.
Saumon aux fnes Herbes.
Salmon with fweet Herbs,
fome Parfley, Shallots, Mufhrooms, a little
green Bafil, Pepper and Salt ; mix all thcle toge-
ther with good Butter, and lay* fome of it pretty thick
in the Bottom of the Difh you intend for Table ; put
one or two thin flices of Salmon upon-it, and the fame
again upon the Salmon; flrew it over with Bread Crumbs,
and fmall bits of Butter, put it on a flow Fire, and
cover it over with a Brazing-cover, to hold Fire on it :
When it is done, drain the Butter out of the Dilh, and
ferve with a clear Italian Sauce. See Sauce Articles.
Salmon en Fricandeaux.
Fricandeaux of Salmon.
T ARD the Salmon as all other Fricandeaux, and braze
it upon flices of Veal and Ham, with a faggot of
fweet Herbs, two or three Cloves, bits of Roots, and
one Onicn fliced ; let it foak a little while, then add
fome white Wine, a little Broth, whole Pepper and Salt:
When done, take it out gently, and glaze the larded
Side with a Caramel made of Veal-cullis ; Serve upon
it a good Italian Sauce, or Sauce-pontiff, or any other.
See Sauce Articles,
Saumon d Id Bonne-femme.
Salmon, the good Houfe-wife's Fafhion.
J^JARINATE a few thin flices Salmon in Oil, whole
Pv pper and Salt, and then broil them, bafting with
the Marinade ; put them on the Table-difh, with a good
bit of Butter, two or three fpoonfuls of Broth, chopped
Parfley, Shallots, and Muflirooms, and fimmer them
about a Quarter of an Hour : When ready to ferve, add
a good Lemon Squeeze. Such as has ferved before, may
do again, being cut properly, and prepared according
to this lafl Direction,
Saumn
The PROFESSED COOK. 316
Saumon frit.
Fried Salmon.
*
/^UTthe Salmon into flices of what Bigncfs you think
proper; put them into a Milk-warm Marinade,
made of a bit of Butter melted, one or two Spoonfuls
of Vinegar, a little Water, Flour, Pepper, Salt, bits
of Roots, flices of Onions, Parfley, Shallots, Thyme,
Laurel, and .Cloves ; let it remain about an Hour, then
drain and flour them to fry : Serve with fried Parfley.
You may alto, when marinated after this manner, broil
them, bailing with the Liquid of the Marinade, and a
few fweet Herbs finely chopped, and flrewed over them :
ferve with Caper-fauce, or Sauce a la Carpe. See Sauce
Articles.
Filets de Saumon a Fltalienne.
Fillets of Salmon, Italian Falhion.
the Salmon into fmaller flices than the former,
and marinate them after the fame manner, with
Parfley, Shallots, Muflirooms, and a little Bafil, all
chopped very fine; about a Quarter of an Hour before
you are ready to ferve lay each Piece on a Silver Dilh
feparately, or in a Stew-pan in the fame manner ; put
the Marinade thereto, boil over a fmart Fire for a
Moment, and turn them : (it is belt to do them in a
Stew-pan) When they are done, lay the Fillets on the
Table-aiih, add a little Cullis to the Sauce, reduce it
pretty thick, add a Lemon Squeeze if neceflary, and
ferve upon the Fillets.
Saumon en batelct.
Salmon as Haflets.
the pieces of a middling Bignefs, and feafon them
with fine Herbs chopped, and mixed with Butter
and a raw Yolk of an Egg, Pepper and Salt ; ikewer
them like Haflets, with all the Seafoning, ftrew them
with Bread Crumbs, and either broil or roaft them,
bailing
j6± The PROFESSED COOK.
bafting with fome good Oil or Butter. When they arc
done of a fine Colour, ferve dry with a Sauce in a Boat,
fuch as Sauce Remouladey Ravigotte, or any other.
Hure de Saumon a dlfferentes Sauces & Ragouts.
Joul of Salmon with different Sauces or Ragouts.
CCALE and clean the Salmon very well ; braze it with
flices of Lard, Ham and Veal, in white Wine and
Broth, with a faggot of fweet Herbs, two or three
Cloves, whole Pepper and Salt.
If for Meagre, braze it with half Fifli-broth and white
Wine, a quantity of Butter, Trimmings of any fort
of Fifli well cleaned, bits of Roots, Onions, and all
forts of fweet Herbs, as the firft : When done in either
manner drain it out of the Braze, and ferve upon it
what Sauce or Ragout you think proper.
Darde * de Saunron a la Choijt.
Split Salmon, a la Choifi.
J^ARD a large (lice of Salmon through and through
with larding Bacon and Ham ; give it a few turns
on the Fire in melted Lard, with chopped Parfley,
Shallots, Truffles, Pepper and Salt ; then put it into a
Stew-pan, upon thin flices of Veal, cover it over with
thin flices of Lard, and all the Seafoning ; foak it a
while on a flow Fire, add two or three glafles of white
Wine, and fmifh flill on a flow Fire; then iift and
fkim the Braze, add fome good Cullis and Craw-fifti
Spawn thereto, and reduce it to the Subftance of a thick
Sauce ; add a Lemon Squeeze when ready to ferve.
• Darde, means a large flice of Fifli, cut lengthways.
CaiJJes de Saumon fume,
Cafes of fmoked Salmon.
f^UT your flices very thin, and foak them in Water
or Milk (the laft is beft) about half an Hour or
more, according to the Saltnels of the Fifli ; make fmall
paper
The PROFESSED COOK. 363
: paper cafes, or one large ; drain and wipe the Salmon,
and roll each piece in melted Butter, chopped Mufh-
rooms, Pariley, Shallots, and a little green Bafil if you
pleafe ; put them in the Paper, with fine Bread Crumbs
over, and a few drops of good Oil ; broil a Moment
over a flow Fire, and ferve with a Lemon or Orange
Squeeze.
Saumon Sale a la Hollandoife.
Dried Salmon, Dutch Falhion.
COAK the Salmon according to your own Judgment,
and boil it a moment in Water ; then drain it, and
pull it in Fleaks : Make a Sauce with a good bit of
Butter rolled in Flour, a little coarfe Pepper, one Clove
of Garlick bruifed, fome fine chopped Parfley and fome
good Cream ; make a Liaifon pretty thick, put the Sal-
mon therein, and give it a few turns on the Fire ; laftlv,
pour it on the Table-drib, ftrew it with Bread Crumbs,
and fmall bits of Butter clofe to each other, and give it
a Colour in the Oven, or with a Salamander.
Salade de Saumon Sale, & autres Papons.
Sallad of dried Salmon, and other Manners.
|F you ufe a large piece, foak it in different Waters for
two or three Days, handling it as gently as poflible ;
then boil it a few minutes in Water on a fmart Fire,
drain it, and let it cool ; when it is to be ufcd, garnifh
the Dim round the Salmon with all Sorts of Sallading. —
If you would ferve it hot, make a good Butter and An-
chovy Sauce, or Capers, or fwcet Herbs-: Serve in a
Sauce-boat.
De fEfturgeon.
Of Sturgeon.
Efturgeon au Court-Bouillon.
Sturgeon plain Boiled.
DOIL the Sturgeon as is cuftomary under this Direc-
tion of Court-Bouillon, viz. juft as much Liquid as
will do between boiling and Hewing ; put to this fome
364 ttc PROFESSED COOK.
Broth, Butter, a little Vinegar and white Wine, all forfs
of fweet Herbs, bits of Carrots, dices of Onions, whole
Pepper and Salt, according to the bignefs of the Fifh.
If a whole one, when properly cleaned, fluff it with all
forts of fweet Herbs chopped, Pepper and Salt, all mix-
ed with good Butter, and ferve upon a Napkin garnifhed
with green Parfley : Serve what Sauces you think proper
in Boats, fuch as Anchovies, Capers, or relifhing Ravi-
gotte, &c. &c.
JLfturgeon a different^* Sauces en Gras et en Maigre*
Sturgeon with different Sauces, Gras or Meagre.
T?OR Meagre, lard it with Anchovies, and braze it in
white Wine, with a good bit of Butter, fome Fifh-
broth, (or any Meagre broth) all forts of fweet Herbs,
two Cloves, Pepper and Salt. — For Gras, lard it with
Ham and larding Bacon, and braze it with flices of Veal
and Lard in white Wine, good Broth, and the fame
Seafoning : Serve with what Sauce you think proper,
EJlurgeon a la Broche en Gras &? en Maigre,
Sturgeon roafled, Gras or Meagre.
T ARD the Sturgeon with Lard and Hani : for Meagre
with Eel and Anchovies. Prepare a Liquid for baft-
ing it after this manner ; put a good bit of Butter into
a Sauce-pan, with chopped Parfley, green Shallots, one
Clove of Garlick, Thyme, Laurel, Bafil, and a few
glaffe< of white Wine boiled together about a quarter of
an Hour ; bafle the Sturgeon with this all the time it is
roafling : When done, ferve with Acid Sauce, Gras or
Meagre, or with any Ragout you think proper. See
Acid Sauce.
EJlurgeon a la Mayence.
Sturgeon, larded with Ham.
T ARD the Sturgeon with frefh Weftphalia Ham, fat
and lean cut together ; wrap it up in Paper, and
it as the former, bailing it with Butter, Make a
Sauca
The PROFESSED COOK. 365
Sauce after this manner; foak one or two flices of
Veal and Ham on the Fire fome time, with bits of
Carrots, Parfley-roots, flices of Onions, two Shallots,
and two Cloves ; when it begins to catch at bottom,
put to it a pint of white Wine, and a few fpoonfuls of
good Cullis, with whole Pepper and a little Salt ; fim-
mer it about half an hour, and reduce it to the Con-
fiftence of a pretty thick Sauce ; fkim it, fift it, add a
good Lemon Squeeze, and ferve upon the Sturgeon.
N. B. Weftphalia Hams are called in France Jambons deMajeiut*
, Efturgeoq a la Bonne-femme.
Sturgeon the good Houfe-wife's, fafliion.
A/TARINATE a thin flice of Sturgeon in Oil, with
all forts of -fweet Herbs chopped, coarfe Pepper
and Salt ; broil it on a Gridiron to three parts ; then
put it on the Table-dim, with a glafs of white Wine,
chopped Pariley, Chibbol, Mufhrooms, and a good bit
of Butter, ; firnmer it about half an hour, and when
ready to ferve, add a Lemon Squeeze, and fift fine
Bread Crumbs over it.
Efturgeon grille.
Broiled Sturgeon.
AT ARINATE thin flices of Sturgeon in Oil, with
chopped Mulhrooms, Parfley, Shallots, a little
Bafil, coarfe Pepper and Salt ; let it marinate about
an hour ; then roll each piece in Bread Crumbs, and
broil flowly, bailing with the remainder of the Mari-
nade : Serve with a clear Iharp Sauce under them.
You may alfo ferve them without Sauce, only adding a
Squeeze of Lemon on each piece.
EJlurgeon a la Salnte Meneboult, en Gras &? en Maigre.
Sturgeon St. Menehoult, both ways.
T^AKE a thick flice of Sturgeon : For Gras, lard it
through and through with larding Bacon, feafoned
with Pepper, Salt, and fine Spices, as for Dobe, fot-
r*- merly
366 *The PROFESSED COOK.
merly diredted ; braze it with flices of Lard, bits of
Roots, flices of Onions in a moderate quantity, and a
faggot of fweet Herbs ; adding half white Wine and
half Milk, fufficient to keep it from burning, with
whole Pepper and Salt. For Meagre, lard it with An-
chovies well foaked, (or do it without larding) ; braze
it with white Wine and Milk, a good nourifhing quan-
tity of Butter, and all the above feafoning : When
done, fkim the Fat off the Braze, beat it up with two
or three Yolks of Eggs, and thicken it on the Fire a
little while ; then bathe the Sturgeon with it, and ftrew
it with Bread Crumbs, bafte it with a little melted
Butter, and put it in the Oven to take a good colour,
or under a Brazing-pan-cover, or with a Salamander :
Serve it -with Sauce Remoulade in a Sauce-boat. Sec
Sauce Articles.
Efturgeon a VAngkife.
Sturgeon, Englifh fafhion.
pUT the Filh into a Kettle much of its own bignefs,
with Water and Vinegar fufficient to cover it, (one
fourth of Vinegar to the whole quantity of Water)
Salt, a little whole Pepper, one Onion cut in two, and
bits of Carrots and Parfley-roots : When boiled fuffi-
ciently, ferve with Caper and Butter Sauce, or Ancho-
vies, or any other, as you fhall think proper for Filh.
EJlurgeon a la Provenfale.
Sturgeon, Provence fafhion.
T ARD it half Lard and half Anchovies ; braze it
with Slices of Veal, one flice of Ham, a faggot
of fweet Herbs, one clove of Garlick, two or three
Shallots, three Cloves, a little Bafil, and whole Pepper;
cover it over with thin flices of Lard, and let it foak
on the Fire about half an hour ; then add a pint of
white Wine, or more, according to judgment, and
finifh the brazing ; fkim and fift the Braze, add fome
good Cullis, and reduce it to the confiftence of a
Sauce ;
PROFESSED COOK. 367
jSauce ; laftly, add a Lemon Squeeze, and ferve the
Sauce upon the Fifti.
EJlurgeon a la bate.
Sturgeon in hafte.
^UT thiri dices of Sturgeon, of what length you
think proper ; put them into a Stew-pan with a
good bit of Butter, arid give them a few turns over
the Fire, turning them once or twice ; (they will re-
quire but a Ihort time to do them) ; xvhen you take
them out, feafon them with Pepper and Salt ; put to
the Butter in the Stew-pan firit ufed two or three
GlaiTes of red Wine, two fpoonfuls of Cullis, chopped
Parfley, and green Shallots ; boil this a few minutes on
a fmart Fire, add proper feafoning, and put the dices
in it to warm without boiling ; add fome chopped Ca-
pers, and garnilh the Didi with fried Bread*
Grenadins d'Efturgeon.
Small Fricandeaux of Sturgeon.
(~<UT the Sturgeon into fmall Fricandeaux, and lard
^* them ; braze them on a dow Fire, with a few
dices of Veal, one dice of Ham, a faggot of fweet
Herbs, and a Liquid of half white Wine and half
Broth ; when done, fift the Braze, fkim it, and reduce
it to a Caramel, to glaze the larded fide of the Grena-
dins : Serve with what Sauce you think proper, as
Sauce au Vin de Champagne, a V Efpagnole ^ au Pontiff, &c.
You may equally prepare a large dice in the fame
maner, or a whole Sturgeon, being firft fkinned.
Small Sturgeons are often dreffed whole, in all the
different ways herein mentioned, adding the feafoning
with judgment and tafte, which are the beft guides
in Cookery.
368 *Ihe PROFESSED COOK.
EJlurgeon a la Cendre.
Sturgeon on Afhes, or brazed very flowly.
T ARD a good piece of Sturgeon, half Lard and
half Ham ; give it a fry for a few minutes in But-
ter, with fine chopped Parfley, green Shallots, two
cloves of Garlick, two of Spices, a fmall iprig of
Fennel, and a little coarfe Pepper ; then put a few
thin flices of Veal under the Fifh in the fame Pan;
cover it over with thin flices of Lard, and white Paper
upon it ; let it ftew on a very flow or Alhes Fire, both
under and over, and add a glafs of white Wine :
When done, take out the Fifh, and add a few fpoon-
fuls of Cullis ; lift and fkim the Braze very free from
Fat, give it a boiling, and add a Lemon Squeeze, if
neceflary, to makq the Sauce pretty relifhing.
Du Turbo t &? fur bo tin.
Of large and fmall Turbots.
T ARGE and fmall Turbots are prepared each in the
fame manner ; chufe them for the befl, of a fine
grain, lively white colour, fat, and free of any'bruifes
or fpots. — Brills may be drelfed in the fame manner
as the Turbotins, viz. fmall Turbots.
tfufbot au Court Bouillon.
Turbot, plain boiled, as others.
TV/TAKE a Brine after this manner ; boil two quarts
of Water for about an hour, (more or lefs, ac-
cording to the fize of the fifh), with bits of Carrots,
Parfneps, Parfley-roots, one Onion fliced, two Shallots,
Thyme, Laurel, a little Bafil, and a good deal of
Salt ; then lift the Brine, and boil the Turbot therein,
with as much Milk., and a bit of Butter ; fimmer it a
fufficient time on a flow Fire, with a Fifh-plate under,
that it may be taken out without breaking ; drain it
well, and ferve it upon $ Napkin, and what Sauces
YOU
The PROFESSED COOK. 369
you think proper in Boats : You may alfo fcrve it
with any forts of Ragouts ; as of Craw-nfh, Carp-
roes, Cock's-combs, &c. wipe it very dry with a clean
Napkin, and put the Ragout into the Diih under
the Filh.
Turbotins aux fines Herbs*
Small Turbots, with fwcet Herbs.
OUT and warn the fmall Turbots very clean, and
marinate them about an hour in Oil, with the
Juice of a Lemon, chopped Parfley, Shallots, Mufh-
rooms, Powder of Balil, Salt, and coarfe Pepper ; then
lay them on the Dim you intend for table, with all
their Seafoning ; ftrew Bread Crumbs over, pour a
little melted Butter upon them, and bake them of a
fine brown colour in the Oven : If the Sauce is not
lharp enough, add a Lemon Squeeze, when ready to
fcrve ; or you may fervc any other Sauce with them in
a Boat. You may alfo broil them, when marinated
after this manner.
Filets de 'Turbot, de differentes Fafons.
Fillets of Turbot, different ways.
*TpAKE the remainder of a plain boiled Turbot,
which has been ufed already ; cut it properly info
fmall flices, and put them jufl to warm in a good
Sauce, fuch as Bechamel, a la Reine, a hi Morue, Craw-
rifh Cuilis, or any other. In all large tables, where a
great number of Dimes are wanted, this and many
other fmall Dimes will ferve as well as frclh ones, with
very little coft.
Tiirbotin a la Sainte Meneboult.
Small Turbot broiled.
t>OI L it to half in Water and a little white Wine,
1 with a good bit of Butter, and other proper Sea.-
foning ; then drain it, fkim the Boiling, and mix it
with a little Cuilis and Yolks of Eggs ; give it a few
B b toiling*
'the PROFESSED COOK.
boilings on the fire to thicken it, and dip the Turbot
therein ; then put it on the Difh you intend for Table,
ftrew it with Bread Crumbs, pour a few drops of But-
ter upon it, and give it a good colour in the Oven,
or with a Salamander : Serve with a relifhing Sauce.
Turbotins au Parmefan.
Small Turbots with Parmefan Cheefe.
they are properly cleaned, put them to ma-
rinate for about an hour in melted Butter, with
chopped Parilcy, Shallots, coarfe Pepper and Salt ;
then put fome of the Marinade into the Difh you in-
tend for Table, with two or three fpoonfuls of Cullis,
a few Bread Crumbs, and as much grated Parmefan
Gheefe ; lay the Fifh or Fifties upon this, cover them
with the fame, and bake them in the Oven : Let the
Sauce be much reduced ; wipe the Dilh clean, and
ferve without any other Sauce.
Turbot au Pontife.
Turbot with Pontiff Sauce.
T ] SE a Pan or Kettle much of the iize of the Turbot,
with a Fifh-plate in it ; garnifh the Pan with thin
dices of Veal and Ham, bits of Carrots, and other
roots, a few dices of Onions, whole Pepper, and one
clove of Garlick ; foak it on a flow fire, then add a
Bottle of white Wine, as much. Broth, and braze on a
flow fire until thq Meat is thoroughly done ; lift this
Cullis in a fieve, and put the Turbot therein, to fim-
mer on a flow fire, until it is done ; then drain it very
well, and ferve it with Sauce. ~P.ontife.~- See Sauces.
Turbot Glacee.
Turbot Glazed.
XXf HEN the Turbot is properly cleaned, and trim-
med, fins and tail, lard it as a Fricandeau, either
all over one fide, or quarter-ways, as other pieces are
often
PROFESSED COOK. 371
6tten done to give them a better look ; boil it flowly
in the fame Preparation as the former, and when done,
glaze the larded patt with a Glaze made with Veal
Gravy or Cullis : (a few feathers tied together are
very proper to ufe for glazing any tender pieces.)
Serve with Spanilh Sauce under, or any other.
'Turbot au Citron.
Turbot with Lemon.
T> UB a Brazing-kettle or Pan with a good deal of
Butter, and put into it fliced Onions, Parfley, a
few Shallots, Thyme, Laurel, Bafil, Pepper and Salt j
lay the Fifh upon this, and the fame Seafoning over it,
with a couple of Lemons fliced, (firft peeled) and a
good deal of B'.ater ; bake it in a middling-heated
Oven, and when it is done, fcrape off all the Seafon-
ing, and drain it very clean from the Liquid : Difh it
on the Table-dim, and ferve Sauce a la Garonne upon it.
—See Sauce Articles.
Turbot a la Financiere.
(See Carp under the fame Name.)
VfAKE the fame Preparation as for Cullis, with
•*" ilices of Veal and Ham, bits of all forts of
Roots, fliced Onions, a large faggot of fweet Herbs,
one clove of Garlick, four of Spices, Thyme, Laurel,
and Bafil ; let it foak on a flow fire, until it is ready to
catch at bottom ; put about a pint of good Broth to
it, and let it fimmer about two hours ; add a bottle
of white Wine, let it boil half an hour longer, and
then fift it in a fieve ; put this Cullis into the Kettle
you intend for boiling the Fifli,. with a Fifh-plate un-
der the Turbot, and "let it boil very fldwly until it is
done; while it is draining, take part of the Cullis to
make a Ragout with Sweet-breads, Cock's-combs, fl
Livers, Trufies or Mufhrooms ; reduce it pretty thi
add foch proper feafonina; as will make it highly flriifl
B b a ed>
372 tte PROFESSED COOK.
cd, and fcrve upon the Turbot. The remainder of this
Cullis will fcrve for any other Fifh-difhes.
Burbot ii la Hollandoife.
Turbot the Dutch Fafhion.
T>UT two glafles of white Wine into a Sauce-pan, with
two fpoonfuls of Oil, fprigs o Parfley, Chibol,
Thyme, Laurel, Bafil, one Clove of Garlick, all whole,
Pepper and Salt ; boil thefe together about half an
Hour or more ; then put the Turbot into a Baking*
dull, and pour all the firft Preparation upon it ; cover
it with another Diih, and fimmer it between two flow
fires : When it is done enough, pour out all the Sea-
foning, and put the Fifh on the Difh you intend for
table ; make a Sauce with fonie good Confomme, a piece
of Butter rolled in Flour, and a little fine chopped
Parfley fcalded ; make a Liaifon on the fire, and fcrve
it upon the Filh.
Des Carletsy Plies, &f Hallbotte.
Of Flounders, Plaice, and Hallibut.
E Hallibut is a large flat Fifh, much refembling
a Turbot, but nothing in comparifon fo good
Eating ; it may be drefTed in all the different Ways
of Turbot.
Plaice may alfo be dreflfed the fame, at leaft what
•are commonly called in England Dutch Plaice, as they
are much larger, and very good when quite frefh, firm,
and not fpent by long keeping, which may foon be
diftinguifhed by the hardnefs of the flefhy part ; but
when watery ftreaks appear through the fkin, they
arc flak.
The Carlets, viz. Flounders, are efteemed by mofl
people to be better Fifh than Plaice ; they ought to
be chofen by the fame rules, and they may be diftin-
guifhed from the Plaice, by having lefs fpots, fmaller,
and more of a yellow cafl. — It is a general remark in
flat
The PROFESSED COOK.
fiat Fifties, viz. Turbots, Hallibuts, Flounders, Soals,
Plaice, &c. that if the middle bone appear any thing
black, the Fifti is not frcfti ; I believe this is 'not an,
abfolute decifion, as will appear to thofe who will be
at the trouble of obfervarion : I fhall only add, in re-
gard to thefe flat Fifties, that the middle-fized of every
fort generally prove the belt eating.
Car lets an Citron.
Flounders, with Lemon Sauce.
"ITLfHEN the Flounders are gutted, and properly
cleaned, fcore them on the back in three or,
four places, and put them to marinate in Oil, with
fprigs of Parfley, two or three whole Shallots, one
Laurel-leaf, whole Pepper and Salt; then broil them,
bailing with the Marinade : When done, put them on
the Table Difh, and pour upon them a Sauce made
with a few fpoonfuls of Cullis, a bit of Butter, the
Juice of a Lemon, and three or four dices peeled.
Plaice may be drefled in the fame manner, and \\\
all the different ways of fmall Turbots.
De la Sole.
Of Soals.
Soles au Supreme, viz. excelling, &c,
TX/'HEN properly cleaned, put them into a Stew-pan,
with two or three glaifes of white Wine, two
fpoonfuls of good rich Conibmmce, two ilices of Le-
mon,, a faggot of fweet Herbs, two or three green
Shallots, two Cloves, whole Pepper and Salt, and
braze them flowly : When done, firt part of the Braze,
which mix with a few fpoonfuls of Cullis ; fkim it free
from fat, reduce it to a proper confidence, add a Le-
mon Squeeze, if neceflary, and ferve upon the Soajs,
B b 3 Stks
*fbe PROFESSED COOK.
Soles au Pontife.
Soals with Pontiff Sauce.
T3RAZE the Soals, with a good piece of Butter, two
glaffes of white Wine, as much good Broth, one
clove of Garlick, two of Spices, fprigs of Parfley,
green Shallots, whole Pepper, Salt, and two flices of
Lemon, firft peeled : When done, drain them, and
ferve with Pontiff Sauce. See Sauce Articles.
Soles de plujieurs Faxons.
Soals, different ways.
fcaled, and properly cleaned, you may fry
them whole, or cut them into four fillets; dip
them in clear Batter, and fry in frefh Hog's Lard, or
Oil. If you would broil them, make an opening at
the back_, and fluff in it fome chopped Pariley, Shal-
lots, Mulhrooms, and a trifle of Bafil, properly fea-
foned with Pepper and Salt, and mixed together
with Butter and Bread Crumbs ; marinate them in Oil
about half an hour, and then broil flowly, bafting with
Oil or Butter : Serve with Sauce Ackee, or Capers, or
Anchovies, in a Boat.
Soles aux fines Herbes.
Soals with fweet Herbs*
'TPAKE Soals, which have been either plain boiled or
fried, (if fried ones, take up the fkin) and cut
each into four or eight Pieces, being properly trimmed;
prepare a Sauce with a Glafs of white Wine, two or
three fpoonfuls of Cullis, a bit of Butter, fine chop-
ped Pariley, Chibol, Mulhrooms, a trifle of Garlick,
and Bafil ; boil thefe together about half an hour, thea
put the fillets of Soals therein ; fimmer about a quar-
ter of an hour, and add Pepper, Salt, and a good.
Lemon Squeeze.
Sokl
cfbe PROFESSED COOK.
375
Soles au Four.
Soals baked in the Oven.
TOEING properly cleaned, fplit them on the back, and
fluff therein the fame Preparation as for broiling;
(fee before) : rub the Table Difh with a pretty deal of
Butter, and lay the Soals upon it ; melt a bit of But-
ter to mix with two Yolks of Eggs, fweet Herbs chop-
ped, Pepper and Salt ; mix thefe well together, and
rub upon the Soals with a brufh, laying it on pretty
thick ; then ftrew Bread Crumbs over, and put the
Difh in the Oven : When they are done of a fine brown
colour, drain the Butter out, and ferve with a good
relifhing Cullis Sauce.
Soles en Hatereau.
Olives of Soals, either fried or roafled.
CPLIT fmall Soals, either in two or four ; make a<
Farce with fome of the Flefh, or of any otlier kind
of Full ; mix it with Bread Crumbs foaked in Milk, a
bit of Butter, chopped fweet Herbs as ufual, Pepper,
Salt, and a few Yolks of Eggs, well worked together ;
lay fome of this Farce upon each piece, roll them up
tight, and braze them in ftrong Broth, with a little
white Wine, and good Seafoning : When done, drain
and dip them in a Batter made of Flour, with a little
Oil, and white \Vine, and fry them : Serve with fried
Parfley. You may alfo ferve them with a good Cullis
Sauce.
Sole's en Fricandeaux.
Fricandeaux of Soals..
'"PAKE up the ikin of the white fide of frefli thick
, Soals, and lard them with fine Lardons ; foak fome
dices of Veal and Hafn on the fire, with bits of Roots,
Onions, half a clove of Garlick, and half a Laurel-
leaf ; when it is ready to catch,- add two glaifes of
white Wine, as much good Broth, or rather more, and
B b 4 a few
376 'The PROFESSED COOK.
a few whole Mufhrooms ; let 'it fimmer until the Meat
is done, then fift it, and put it into another Stew-pan,
with the Soals, the larded fide undermoft : When done,
take the Fifh gently out, reduce the Sauce to a Cara-
mel, to glaze the larded fide, and ferve with a clear
relifhing Sauce.
Filets de Soles a la Bechamel.
Fillets of Soals, Bechamel Sauce.
TLTAVE a Sauce Bechamel ready, and ufe and prepare
the Fillets of Soals in the lame Manner as thole
aux fines Herbes ; (fuch as have ferved before will do)
jufl fimmer them a Moment in the Sauce, to warm
without boiling.
Filets de Soles au Verjus.
Fillets of Soals, Verjuice Sauce.
KE up the Fillets as the preceding ; rub the Ta-
ble Dim with Butter, and lay them thereon, with a
little Cullis, two or three fpoonfuls of Verjuice, (where
Verjuice is not be had, ufe Vinegar, to give it a pro-
portionable fournefs) Pepper, Salt, and fweet Herbs
chopped very fine ; fimmer about half an hour, and
ferve quite hot. You mayalfo ferve-thefe forts of Fil-
lets with any kind of ftewed Greens, as Sorrel, Endive,
Celery, &c. warm the Fillets in a little Broth, and
ferve upon the Ragout.
Soles a la Saintc Meneboult, a la Braze, are done in the
fame manner as all former Directions : It is needlefs to
crowd too many repetitions, having been fufficiently
prolix already.
De VAhfe.
Of Shad-fifli.
'TTHIS Fim is not common in England, at leaft in the
London Markets ; however, where it is to be had,
it may be drefled in all the different ways of Salmon,
er any other kind of Fim. De
PROFESSED COOK. 277
De la Vive.
Of the Fifh called Weaver.
*T'HIS Fifh is not efteemed in England, nor is it very
common ; the fcarcity may probably be a reafon
for its not being in repute amongft good Fifhes, as fo
few people ever eat it : The French Author gives it
the following character.
La Vive is one of the moft excellent of Sea Fifhes,
(giving it the feminine Gender) fhe has iharp Points
at the Ears, and on the Back, which prove venomous
to fuch as arc pricked by them ; whenever this hap-
pens, take out the Liver, and bruife it, to apply to
the Wound ; or Salt and Onions mixed together ; or
apply Spirits of Wine, as another Remedy.
I lhall pafs over any particular Directions about
this Fifh, for the fame reafon as I have obfcrved be-
fore ; only giving the Names, by which the French
diflinguifh the different ways of dreffing it, which may
be referred to former Directions.
Fives de differentes Faxons. See Soals of different ways.
Fives a la Card'maL See Soals au Pontiff.
Fives a la Royale. See Soals au Supreme, excelling. 1
Matelottes de Fives a la Proven fale. Broiled and fervcd
with Sauce a la Perigord; See Sauce aux Trufes.
Fives a la Saint Cloud. Brazed and ferved with a good
Cullis Sauce.
Fives glad: s. Glazed. See Soals glazed.
Fives a la Breche. Roafted.
'Fives aux fines Herbes. See Soals, ditto.
Fives a la Ducbe/e. Sec Turbot a la Financicre. .
Fives
378 Vbe PROFESSED Coort.
Fives farcies a different** Sauces. See broiled Seals.
Fives a la Poulette. As Chicken Fricaflee. See Soals
a la Bechamel.
Fives d la Provencals. See Sturgeon, ditto.
Fives d I'ALkmande. See Trouts ditto.
Des Merlans 6? Surmukts.
Of Whitings and Mullets.
lF to fry, fkin the Whitings, and in gutting, leave
the Livers ; for plain boiling, leave the Skin, and
ferve with Anchovy Sauce, or Capers. They muft be
fried in very hot Friture, and ferved with fried Parfley
round* You may alfo broil them in buttered paper,
with all forts of fweet Herbs, finely chopped, bafting
with Butter ; having previously cut off the Heads and
Tails : Or you may marinate them as other Filh : Ma-
rinate either to broil, roaft, or fry, or braze to put in
Jelly, or ferve cold with Sauce R avigotte.
Mullets are drefled in every refpedt the fame way as
Whitings, being much of the fame bignefs, and re-
quire an equal fpace of time to finiih them in the dif-
ferent manners. The red Mullet is the only one
efteemed ; the grey being a coarfe indifferent tailed Fifti.
Merlans a la Sauct a la Morue.
Whitings with Sauce Morue.
TV/TAKE a Brine with Salt and Water, fprigs of Par'f-
ley, whole Shallots, Chibol, 'bits of Roots, and
Onions ; boil all together about half an hour ; then fift
it, and boil the Whitings therein, adding one third part
of Milk : When done, drain them ; make a Sauce with
a good Bit of Butter, a little Flour, two whole green
Shallots, Pepper and Salt ; put Cream fufficient to
make the Sauce pretty thick ; take out the Shallots ; '
and ferve upon the Filh. Merlans
^ke PROFESSED COOK. 379
Merlans en Hatereaux.
See Soals under this Direction.
Quenelles de Merlans.
Whitings, Forced-meat Balls.
'TpAKE either fmall or large Whitings, bone them as
clear as poffible, fcrape the Fleih, and pound it in
a mortar ; boil fome Bread Crumbs in Cieam, until
the Liquid is quite foaked ; put this into the mortar
with a good bit of Butter, a little chopped Pariley,
Chibol, half a Shallot, Salt and Pepper, three or
four Yolks of Eggs, and the Whites of them well beat
up ; mix it well together ; have a Stew-pan of Broth
on a ftrong fire •, and when it boils hard, add a glafs of
white Wine to it ; take a fmall quantity of this Farce
at once, and throw it into the Broth, and fo on till you
have done ; take care to turn them about ; they require
but a few minutes ; take them out one by one, accord-
ing as you threw them in, and put them on a fieve to
drain : Serve with a good Cullis Sauce, relilhed with
Lemon Juice.
Merlans d la Moutarde. Whitings with Muftard Sauce.
Merlans au Pontife. Whitings with Pontiff Sauce.
Filets de Merlans a differentes Sauces. See Fillets of Soals.
Merlans d la Servante.
Whitings in a common plain manner.
CKIN them, and cut the Heads off, then fimmer
them between two allies fires ; the under Dilh well
rubbed with Butter, and all forts of fine chopped fweet
Herbs flrewed upon the Fiih ; turn them once or twice ;
when you put them on the Table Diih, pour the Sauce
over them, with all the fweet Herbs.
Eperlans
380 The PROFESSED COOK.
Eperlans a la Saint e Menfkoult.
Smelts broiled.
'"PRIM off the Gills, and waih them clean ; put them
into a Stevy-pan with a good bit of Butter, chopped
fvveet Herbs, Pepper and Salt ; give them a few turns
in this, then take them out, and add one or two. Yolks
of Eggs to the Butter ; mix it well together, dip the
Smelts in it, flrew Bread Crumbs over, and fry or broil
them gently : Serve with melted Butter and Verjuice, or
a Lemon Squeeze, without any thing elfe ; or a relifhing
Sauce in a boat ; or dry, with fried Parfley.
Eperlans en Sitriout.
Smelts Mafked.
jyj AKE a good Fifh Forced-meat ; and put Part of it
on the Difh you intend for Table ; put the Smelts
upon this, and the remainder of the Farce over them
fmgly in their own Form, with Bread Crumbs upon the
Farce, and fmall bits of Butter, clofe to each other :
bake them in the Oven ; and ferve with a Sauce an Vin dc
Champagney or a clear relifhing Cullis Sauce.
Eperlans au FenouiL
Smelts with Fennel Sauce.
TMTAKE a Sauce with a couple of Sprigs of Fennel,
two Cloves, and one of Garlick, which fcald toge-
ther a moment in boiling Water ; put two glafles of
white Wine into a Sauce-pan, with a few Spoonfuls of
Cullis, and a good bit of Butter ; boil thefe together a
little while ; then put in the Fennel and Garlick pound-
ed ; warm it together, and ferve under fried Smelts.
Matelottes, ou Eperlans aux fines Herbes.
Smelts Matlot, or with fine Herbs,
them on the Table-difh, with all Sorts of fine
chopped fwcet Herbs, one fpoonful of Oil, Pepper,
Salt, and a glafs of Wine ; cover thema and let them
limmer
PROFESSED COOK. 381
iimmer on a flow Fire untikthty are near catching at
Bottom, or till the Liquid is quite Veduced ; then drain
the Oil, and ferve with Sauce^dcb&e. See Sauce Articles,
Du Maquereaux.
Of Mackerels.
Miiquereaux a la Maitre d'Hofel ; (the Clerk of the
Kitchen.)
/"''LEAN them by the Gills ; and with the Point of a
Knife, or any thing elie, take out a fmall Gut
which you will find in the middle of the Belly-part ; (it
is very eafy to come at) fplit them along the Back to
the Bone, and make a little Stuffing with chopped
Parfley, green Shallots, Pepper and Salt, mixed with
Butter ; put this in the Belly, and broil them (lowly ;
you will find that they are done enough when the Flefh
looks white to the Bone : Serve with a good Lemou
Squeeze, or burnt Butter, with a few Drops of Vine-
gar ; alfo with Caper and Anchovy Sauce.
Maquereaux aux fines Herbes.
Mackarel, with fweet Herbs.
r^UT part of the Heads and Tails off, and fplit them
as the former ; marinate them about an Hour in
melted Butter, with Pepper and Salt, fine chopped
Parfley, Shallots, and a little Bafil ; put two or three
flices of Veal, and one of Ham, into a Stew-pan ; let
them foak a while, then add half a Pint of white Wine,
and fome Broth ; boil till the Veal is almoft done ;
put the Mackerels to boil in this, with all the Seafon-
mg ; fift the Sauce, and fkim it very well ; add two
or three fpoonfuls of good Cullis, and fome of th«
Herbs chopped ; boil thefe a moment, and ferve upon
the Fifh.
382 The PROFESSED COOK.
j|
Maquereaux a la Flamande.
Mackerels, Flemilh fafhion.
CTUFF them in the fame manner as a la Maitre
d' Hotel; wrap them in paper well buttered, and
broil them flowly, bailing now and then with melted
Butter : You may alfo roaft them, being prepared after
this manner, and ferve with Verjuice Sauce, " or any
other you think proper.
Maqntreaux au Court Bouillon.
Mackerels in their own Sauce.
TV/fAKE it with half a pint of white Wine, fome'
weak Broth, fweet Herbs, bits of Roots, flices of
Onions, Pepper and Salt ; boil thefe together about
half an hour ; then boil the Fifh therein, and ferVe with
a Sauce made of Butter, a little Flour, fome fcalded
chopped Fennel, one Shallot chopped very fine, a little
of the boiling Liquid, and a Lernon Squeeze, when
ready.
Maqwreaux a FItalienne.
Mackerels, Italian fafhion.
A/TAKE a Sauce with two fpoonfuls of Broth, a good
bit of Butter, half a clove of Garlick, two fpoon-'
fuls of good Oil, chopped Pariley, Pepper, Salt, and
the Juice of ha-lf a Lemon ; wa'rm it without boiling;
ftirring it continually : Serve this Sauce with broiled1
Mackerels.
Maquereaux en Fricandeaux.
Fricandeaux of Mackerels.
CKIN one fide,, and lard it as a Fricandeau ; prepare
a flight Braze, with a few flices of Veal, one flice
of Ham, half Broth and half white Wine ; fimmer this
together till the Veal is almoft done ; then put the Fifh
to it ; let it fimmer on a flow fire, and add a few whole
Mufhrooms, and a faggot of fweet Herbs : When
done,
The PROFESSED COOK. 383
done, fift the Braze, reduce part of it to a Caramel to
glaze the larded fide ; add a bit of Butter to the re-
mainder, with proper Seafoning ; reduce it to a good
confidence, and ferve under the Fifh.
Maquereaux frits.
Fried Mackerels.
each Mackerel into eight fillets, and marinate
them about half an hour with the Juice of a Le-
mon, or more, Pepper and Salt ; then wipe them dry,
ajid dip them in Wine Batter ; fry crifp, and ferve with
fried Parfley.
Maquereaux a la Nivernoi/e.
Mackerels with Nivernoife Sauce.
T)OIL them in the fame manner as thofe au Court
Bouillon, and ferve with Sauce d la Nivernoife. — Sec
Sauces.
Filets de Maquereaux au Jus d'Qrange.
Fillets of Mackerels, with Orange Sauce.
CPLIT each Mackerel in two, cut out the Bones a$
clean as poffible, make four large Fillets of each,
and boil them a moment in white Wine : Prepare fome
fine chopped Parfley, green Shallots, Mufhrooms, Pep-
per, Salt, and a little Nutmeg ; rub the bottom of the
Difh intended for theTable with Butter, put fome of the
Seafoning upon it ; then lay on the Fillets^ with more
Seafoning over them, and add two fpoonfuls of good
Cullis ; fimmer on a flow fire about a quarter of an
hour : When ready to ferve, fqueeze a Seville Orange
or two over them.
CaiJJes de Maquereaux aux Trufes.
Mackerels broiled in Paper Cafes, with Truffle Sauce.
QHOP two or three Truffles very fine, with Parfley,
'* Shallots, Pepper and Salt ; mix with Butter, and,
fluff the Mackerel therewith; wrap them in Vine-
leaves
3 £4 The PROFESSED COOK.
leaves and thin flices of Bacon ; put them in Paper
Cafes, well buttered, placing one double iheet of pa-
per, dipped in Oil, under the Cafes ; broil them on a
gentle fire, and tarn them feveral times while broil-
ing : When done, pour the Fat out, take off the Ba-
con, and ferve with a good Lemon Squeeze.
Maquereaux aux EcreviJJes.
Mackerels with Craw Fifh Sauce.
TV/TAKE a Craw-fifh Culiis, and chop the tails to mix
with chopped Parfley, Shallots, Pepper, Salt, and
Butter ; fluff the Fifh with it, wrap them in buttered
Paper, and broil as the former : When done, take off
the Paper, and ferve the Craw-fifh Culiis upon the Fifh.
4
Maquereaux en Callles.
Mackerels as Quails.
/^UT one or two Mackerels, each into three pieces ;
give them a few turns on the fire, with Butter,
chopped Parfley, Shallots, Mufhrooms, Pepper, and
Salt ; wrap up each bit in Vine-leaves, with a flice of
Bacon, and fome of the Seafoning ; lay them feparately
on a Baking Dim, and pour the remainder of the Sea-
ibning into it, if any; bake them in the Oven : When
almoft done, tfrew Bread Crumbs over the whole ; put
it back to take Colour ; and ferve all together with the
Sauce an. Vln tk Champagne, meaning Wine mixed with
the Sauce.
Des Harengs £? Sardines.
Of Herrings and Pilchards.
X\7E have three forts of Herrings ; firft the frefh,
which are the befl ; they ought to be very frefh,
firm, and the Flefh very white. The pickled Herrings,
(the Dutch are the beft) ; and the dried, commonly
called
The PROFESSED COOK. 38-
called red Herrings. The Pilchard refembles much
the Anchovy, and is very good when perfectly frefli.
ffarengs frais a la Moutarde*
Frelh Herrings, Muftard-fauce.
'J'HEY mult be fcaled, gutted, well waflied, and dried
with a Cloth; Melt fome Butter, with chopped
Parfley, Shallots, Pepper and Salt in it ; dip the Her-
rings therein, and roll them in Bread Crumbs to broil:
Serve upon a Sauce made of melted Butter, a little
Flour, a few Drops of Vinegar, and a little Broth, mix
the Muftard therein according to difcretion, when ready
the ferve.
/
ffarengs frais marines. See Maquereaux frit.
ffarengs frais Sauce au Capers.
Frelh Herrings with Caper-fauce.
J^J ARIN ATE them in Oil and Sprigs of fweet Herbs ;
broil them, balling with the Marinade : Serve with
Caper-fauce.
Harengs frais au FenouiL
Frelh Herrings with Fennel-fauce.
T them at the Back to the Bone, and marinate
them about half an hour in melted Butter, with Pep-
per, Salt, and a few fprigs of Fennel ; then broil them
as the former, bailing with the Marinade : Serve with
Sauce Ravigotte, or Sauce au Pauvre ffomme, or with
the laft mentioned Sauce.
ffarengs frais d la Sainte Menehoult.
Frelh Herrings, broiled.
JL/TAKE a faint Menehoult with melted Butter, a little
Flour, fome Milk, all forts of chopped fweet Herbs,
bits of Roots, flices of Onions, Pepper and Salt ; boil
thefe about half an hour, then put the Herrings to boil
therein ; when they are almolt done, take them out, and
fkim the Fat off the Liquor ; dip the Herrings in it,
C c roll
CPU'
O ^i
386 ¥he PROFESSED COOK.
roll them in Bread Crumbs, and broil a moment ; Serve
with Sauce Remoulade, in a boat.
Hdrengsfrah aux.fnes Herbes. Sec Mackerels.
Hare-rigs frais en Matetotte.
Matelot of frefh Herrings.
A/TAKE a Roux with Butter and Flour; when of a
fine brown, add fome Broth and white Wine, with
a faggot of all fort of fweet Herbs, one dozen of -fmall
Onions, fcalded, and a few Mufhrooms ; boil thefe
about half an Hour : Cut off' the Heads and Tails of
the Herrings, and put them to boil in this Sauce, add-
ing Pepper and Salt ; boil on a fmart Fire, reduce the
Sauce, and when ready to ferve, add a chopped Ancho-
vy, and whole fmall Capers ; garnilh the Dilh round
with fried Bread.
Sardines grilles.
Pilchards broiled.
GCALE and gut them without walhing, marinate
them as the Herrings, broil them, and ferve with
the fame Sauces.
Harengs fors &? fales a la Saint e Menekoult.
Dried and pickled Herrings broiled.
COAK them firft in Water, then in Milk ; cut off the
Heads and Tails, Ikin them, and broil after the fame
manner as the frefh ones under this Denomination, ob-
ferving, that they do not require fo long a time; Squeeze
a. Lemon over them when ready to ferve. When they
are well foaked, they may be drefled in all the different
Ways of frefh Herrings. — The Dutch often eat them
with ftewed greens ; and the French with Eggs, drefll'd
in different manners.
Rov.get
T/je PROFESSED COOK. 387
Rot/get aux Capres.
Roaches, with Caper Sauce.
•"THIS is but an indifferent Fifh ; it may kelp where
there is a fcarcity of other kinds, and may be dref-
fed in all the different Ways of Tenches.
Du CabU'iot, de la Monte, et Merlucbe.
Of Frcfh, Barrel), and Dried Cod.
1 HTHESE three are all the fame Fifh, only differently
prepared : The Cablliot is the frelh Cod ; the Monte,
the barrelled ; and the Merlucbe is the dried, and after-
wards foakcd Cod : the French Author fays, that the
bed they have is that which is brought from Newfound-
1 land ; they have allb fome from Holland, which is of a
very fine white colour, yet is apt to be tough. The Ca-
• billot is the large Cod ; they alfo call the Codling Morue
fraicbe, viz. fmall Cod.
Merluche a differentes Sauces.
Dried Cod, or Stock Fifh, to different Sauces.
1 DEAT it well firft with a wooden Billet,, upon a
wooden Block ; foak it in Water, with green Wood-
afhcs, about twenty-four Hours, changing both two or
three times ; then wafh it in feveral Waters to get the
A/hes out, and boil it in Water until you find it grow
tender ; take it out, drain it, and break it in fleaks :
j Make a Sauce with Butter and Flour, one Clove of Gar-
lick pounded, fweet Herbs chopped very fine, and add
Cream fuffkient to make a good Liaifon ; put the
Merlucbe to warm in it, without boiling ; add one or two
fpoonfuls of good Oil, and a Lemon Squeeze ; ftir it
conftantly, till the Oil is well incorporated with the reft,
, and ferve quite hot. This may be ferved in a Puff Pafte
Cruft, and then it is called Pate de Merlucbe ; alib with
Ravigotte, or Afpic-Sauce, or any other according to
.tafte and fancy. It alfo eats very well cold, as Sallad,
with Oil, Vinegar, and chopped fweet Herbs.
C c 2
388 fhe PROFESSED COOK.
Hare dc Cabiliot aux Huitres.
Cod's Head, Oyfler Sauce.
CCAIJD the Oyfters in their own Liquor, drain them,
and trim off the Beards ; put the Liquid into a Sauce-
pan with a good bit of Butter rolled in Flour, a glafs of
white Wine, Pepper, Salt, and Nutmeg ; reduce it to
the confidence of a good Llaifon ; add a Couple of
pounded Anchovies to the Oyfters, and warm together
without boiling : Serve this with a Cod's Head plain
boiled and well drained, fome of the Sauce upon it, and
the Remainder in a boat.
Morue fraiche, aux fines Herbes.
Codling, with fweet Herbs.
^UTa Codling into fix or eight pieces, bone it as clean
as poflible, and marinate it in melted Butter, Lemon
Juice, and all forts of fweet Herbs chopped ; then lay
it on the Table Dim with all the Marinade, both under
and over it ; cover it with Bread Crumbs and add fmall
bits of Butter, or a few Drops melted, clofe to each
other ; bake it in the Oven ; it will require but a
fliort Time.
Morue ou Merluche a la Flamande.
Barrelled, or Dried Cod, Flemifh Fafhion.
COAK it according to judgment : the older it is, the
more foaking it requires ; boil in abundance of plain
Water, then drain it, and ferve either in large bits or
"in fleaks, with Butter, Nutmeg, and hard chop-
ped' Eggs.
Morue a la Capucinc ;
Barrelled Cod in the Mendicant Friars manner.
pUT a good bit of Butter into a Stew or Sauce Pan,
with two Cloves of Garlick ftuck each with a Spice
Clove, chopped Mumrooms, and fweet Herbs; fry thefe
a moment. together, add about a pint of Cream accord-
ing
PROFESSED COOK. 389
ing to the quantity of Fifh, boil it a quarter of an Hour,
and then lift it in a Sieve ; put theMorw into it with a bit
of Butter, and a little fcalded chopped Parfley ; fimmcr
it a moment to make a Liaifon, and ferve diredtly :
You may alfo add Mufhrooms, chopped Girkins and
Anchovies, the Girkins and Anchovies to be added
only when you are juft ready to ferve.
Morue et Merluche a la Jardiniere.
/^UT Carrots, Parfneps, and Parfley-roots, to what
ihape you pleafe; boil them in Broth, with Pepper
and Salt ; then put them into a Stew-pan, with a good
bit of Butter, and boiled Morue or Merlucke in fleaks ;
add a little Cream and Muftard, when ready to ferve.
N. B. This is called a la Jardiniere from being dreffed with Gar-
den-fluff, and fo are all others under the feme Name. .
Morue a la Maitre X Hotel.
See Mackerels ditto.
pUT ready boiled Morue upon the Difli you intend to
ferve, with a good bit of Batter, chopped fweet
Herbs, Pepper, Nutmeg, and the Juice of a Lemon ;
warm it upon the fame Dim, and ftir it in the Sauce
juft as you ferve it.
Morue d la Moutarde.
Barrelled Cod and Muftard Sauce.
t>OIL it to three Parts, then drain it, and put it to
** marinate in Oil and Lemon Juice, with Sprigs of
i fweet Herbs, and whole Pepper ; then drain, and dip
it in Whites of Eggs beaten up ; roll it in Flour, and
fry of a good Colour : Serve with Muftard Sauce. See
Sauce Articles.
Morue au Beurre noir.
Barrelled Cod with burnt Butter.
XX/ARM it in the Dim you intend for Table, with a
' little Broth, Vinegar, and coarfe Pepper ; fry fome
burnt Butter to pour upon it, and ferve quite hot wit.
C c i fned
3 90 ' The PROFESSED COOK.
fried Parfley. — Obferve, that this is done with ready
boiled Morue ;
Morut a Id Creme ; this is the Bechamel Sauce; it is
only to put the Fifli in it to warm, without boiling.
Morue aux Verjv.s <k Grains: fcald Verjuice Grapes,
and put them a moment into a Sauce made of Butter
and Cream ; put the Morue in Fleaks to warm in it.
De -la Rale.
Of Scate.
*"pHE French reckon the Thornback Scate the bell ;
they have the fmooth, which they call Turbole^ from
its likenefs to the Turbot; and la Rale Ange, which I
take to be what are called Maids in England. Obferv-
ing that Scate moflly eats tough when dreffed very
frefh, the Author fays, that in Sea-ports where it is to
be had quite frelh, they put a piece of broken Glafs
Bottle into the Water with the Frfli to boil, which makes
it eat tenderer : Be this as it may, it is certainly an eafy
Experiment.
Rale a dljferentes Sauces.
Scate to different Sauces.
p*ACH different fort is prepared in the fame manner.
Gut and wafh it well, boil it in Water, with a little
Vinegar, Slices of Onions, and fweet Herbs ; when it
is half done, put in the Liver to boil alfo : When done,
ferve the Fifh and the Liver upon it, with the following
Sauces, viz. Capers, Anchovy, Ravigotte, or Sauce
Achee.
N. B. Nothwithftanding this Direftion of boiling the Liver with
the other Part of the Filh, it is better to boil all Fifli Livers apart,
as they certainly fpoil the Whitenefs of the Fi(h if boiled together.
Rale an Ecurre noir.
Scate with burnt Butter.
I3OIL it as the preceding, feafoning it with Pepper
and Salt ; fry fome Butter, until it is quite black,
and ftill in the Frying-pan ; add Vinegar to it at dif-
cretion, with Parfley : Serve quite hot upon the Fifh.
Rate
The PROFESSED COOK.
Rale mannee.
Scate marinated.
it into Pieces of what bignefs you think proper;
put it to marinate about two or three Hours in a
Milk-warm Brine made of Butter, Water, Vinegar,
Pepper, Salt, all forts of fwect Herbs coarfely chop-
ped, one Clove of Garlick, dices of Onions/ bits of
Roots, and two Cloves ; then drain it well, and dour
it to fry: Serve dry, or with what Sauce you think
proper in a boat.
Rale grilUe.
Broiled Scate.
pREPARE the pieces as the former, and boil them
in Milk and Butter, with all forts of fweet Herbs
chopped, and proper Seafoning ; when done, dip the
pieces in melted Butter, roll them in Bread Crumbs,
and broil of a good 'Colour: Serve with Muftard, or
. Sauce Remouladt', under the Fidi, or in a boat.
Rale am fnes Herbes a la Jacoblne.
Friars fo called.
•JLTAKE a Sauce with chopped Parfley, Shallots, a little
Bafil, Taragon, Capers, Anchovies, coarfe Pep-
per and Salt ; boil thefe in Butter, Flour, and a fpoon-
ful of Water ; ferve upon plain boiled Scate, when
the Herbs are done fufficiently.
Rale en Matelote au Parmefan.
Matlot of Scate and Parmefan Cheefe.
pREPARE it as directed for broiling, and boil it in
the fame Seafoning : Make a Ragout of whole
Onions, with a very thick Sauce, adding a good quan-
tity of Butter, put fome of this Ragout into the DHh
you intend for Table, and a little rafped Parmefan
Cheefe over it ; lay the pieces of Scate upon thcfe, with
Onions and bits of fried Bread between each ; put a
C c 4 fpoonful
392 The PROFESSED COOK.
fpoonful of Muftard into the Remainder of the Sauce,
and two Yolks of Eggs ; mix all well together, pour
it over the Filh, and ftrew Bread Crumbs and Parmefan
over all ; put it a moment into the Oven, or give it
Colour with a Salamander.
Rale au Fin de Champagne.
Scate with white Wine Sauce.
pREPARE the Scate as directed for marinating, and
then fry it : Make a Sauce with a bit of the Liver
bruifed, and boiled a moment with two glaffes of white
Wine, one or two fpoonfuls of Cullis, chopped Parfley,
green Shallots, Pepper, Salt and Nutmeg ; add a good
bit of Butter^ make a Liaifon, and ferve it upon
the Fifh :
Rale a la Burgogne is done after the fame manner, only
ufing red Wine inftead of white, and the Fifh being
plain boiled.
N. B. I have patted over feveral Kinds of Fifties, which are not
found upon the Englifh Coaft ; for it is in Fifh as in Fowls, every
Country having fome particular forts which others want. Neverthe-
Jefs I am afraid that many People will blame my prolixity in giving
fo many different Directions under this Head, as few other Methods
are adopted in England, befides boiling, frying, and broiling, and
thefe all ferved with much the fame Sauces. Yet it muft be remem-
bered that this Book was compiled upon the Principles of Cooking in
Paris, where they have not Sea Fifh fo frefh, and are obliged to
drefs it in many different Ways, on account of the multiplicity of their
Faft-Days, when no Meat is ufed, and a Number of Difhes are re-
quired. My greateft Motive, for tranflating fo many of thefe Re-
ceipts, was rather to give Information than Improvement ; however,
they are not all void of Merit ; and I believe, there are few Books
containing fuch a Number of Receipts of every Kind that are not
more abundant in Superfluities,
The PROFESS ED COOK.
DE LA PATISSERIE.
OF PASTRY.
39?
a common Cruft to fend abroad, or to keep long,
according to thebignefs of the Pie you intend, make
the Pafte with common Flour, a little Butter, Salt and
warm Water. — This Cruft is not propofed for eating,
but to keep the Infide properly.
Pate brijec.
Puff-pafte.
pASTE for raifed Cruft is made firmer, by ufing more-
Flour and lefs' Butter; it is done with warm Water :
Let it reft fome time, then raife it upon Paper for Puff-
pafte. Ufe about a Pound of Butter to a quarter of
a Pound of fine Flour, fome Salt, and cold Water
to work it.
Pate feuilletee.
Rich Puff-pafte.
VJIX fome fine Flour with cold Water, Salt, and one
or two Eggs ; the Pafte ought to be as foft as the
Butter it is made with. In Winter foften the Butter,
by fqueezing it in your Hands ; in Summer, ice it.
Put Butter according to judgment, to make it very
rich, and work it with a Rolling-pin feveral times,
folding it in three or four Folds each Time. — Ufe it to
any kind of Pies, or fmall Cakes.
N. B. The Meaning of Feui/letee, is when the Cruft breaks fhort
in thin Leaves or Scales, after it is baked, occafioned by the Rich-
nefs of it.
Pate feuilktee a I'Huile.
Rich Puff-pafte with Oil.
HpO one Pound of Flour, a hole being made in the
Middle of it upon the Table, put Salt, one Egg,
half a fpoon-ful of Oil, and cold Water only fufficient
to
CUT.
394 The PROFESSED COOK.
to keep it pretty firm ; mix it with the hands, then
let it reft a while ; work it very thin with the Rolling-
pin, and rub into it as much Oil as it will take; ftrew a
little Flour under, to hinder it from flicking to the
table, or roller, and finifh it as the former.
Pate a hi Graijje de Bxuf.
Pafte with Beef-fuet.
fomc Becf-fuet into fmall Dices and melt it
with a little Water ; fift it in a Sieve into fome
frefh Water ; when it is cold, take it out, and work it
with your Hands to prefs the Water out ; pound it in
a Mortar, putting now and then a little Oil to it, until
it is come to the confiftencc of Butter : ufe this Pre-
paration for any forts of Pafte, either raifed Cruft, or
as the former.
Pate a Demi-feitllletage.
Pafte not fo rich ; (dcml, half.)
Vf AKE a Puff Pafte with cold Water, according to
the firft Direction for Pafte ; put a quarter of a
pound of Butter to the fame quantity of Pafte, and
give it five or fix turns with the Rolling-pin, as all
others.
Pate a Bargnefs.
Friture-Pafte, or Batter.
pREPARE it with fine Flour, Salt, a little Oil, Beer
or white Wine, and a few Whites of Eggs, beat up ;
it muft not be very thick, nor very thin, but to drop
out of the Spoon, about the bignefs of a nutmeg at once.
Fry in Oil, or Hog's Lard.
Qdtt Croquantc.
Pafte for Crokants.
as much Flour as Sugar, with fome Orange-
flower Water, and Whites of Eggs ; do not put in
too many, as this Pafte muft be kept firm.
Pate
*Tbe PROFESSED COOK. 395
Pate a la Royale.
Royal Paftc.
gOIL half a pint of Water a moment, with a little
Sugar, a quarter of a pound of Butter, a little fine
rafped Lemon Peel, and a little Salt ; put Flour to it
by degrees, to mix it well, and pretty thick ; tutu
and ftir it continually on the fire, until it quits the
Pan ; then take it off, and while it is warm, mix Eggs
in it, one by one, until it is come to the confidence of
a Paflc Feuilletee, and flicks to the Fingers.
Pate a la Reine.
Queen Pafte.
TT is done after the fame manner as the laft, except
that you are to ufe Cream inftead of Water ; it will
have a richer tafle, but will not be fo light.
/
Pate a VEfpagnole.
Pafte, Spanilh fafhion.
A/TAKE a hole in the middle of the Flour; put
Salt to it, and half Butter and half frcfh Hog's
Lard ; mix it with warm Water, make it pretty firm,
and let it reft ; cut it in feveral pieces, roll each as thin
as poffible, and rub each leaf with melted Hog's
Lard ; put all the pieces one upon another, roll
them together, and let it cool ; cut it with a knife, to
put to what ufe you pleafe.
Pate a Canelkn.
A particular Pafte, to bake or fry any thing in.
MELT a little Butter in a glafs of Water, fome fine
11 rafped Lemon Peel, and an Egg; take halt us
.much Powder Sugar as Flour, mix them, and work
them with the above Liquid ; put Flour enough t
keep it firm.
Pott
396 *fbe PROFESSED COOK.
Pate au Ris.
Rice Pafle.
\X/"ORK fome Flour with a couple of Eggs, and a
little Water ; let it reft : Have fome Rice boiled
very tender in good rich Broth ;. when it is cold, pound
it in a Mortar, with the ready prepared Pafte, and a
little Butter, until it is properly mixed. — It will fervc
for any forts of Cakes, as all other Pafte.
Pate, au Beurre d'EcreviJ/es.
Pafte with Craw-fifli Butter.
TjPON a pound of Flour, put a quarter of a pound
of this Butter, one Egg, a little Water and Salt,
and work it as all other Pafte.
Pate au Sucre.
Sugar Pafte.
a pound of Flour, take a quarter of a pound
of Sugar, as much Butter, a little Salt, Water, and
one Egg. — This Pafte may ferve for any Second-courfe
Difh.
Pate au Fromage.
Cheefe Pafte.
A/fAKE a Pafte with a Cream Cheefe and Flour, a
little Butter, three or four Eggs, (both Yolks and
Whites) and fome good Cream ; you muft judge of
the quantity of Flour, according to the quantity of
Cheefe, and the confiftence you would have the Pafte.
This may be put to the fame ufe as the former. — The
Cheefe thus ufed muft be underftood as a ready-made
Cheefe, as hereafter directed,
Pate a la Duchejfc.
The Duchefs's Pafte.
T17ORK about half a pound of Flour, with three
Eggs, a quarter of a pound of Sugar, a little
Salt, and as much good Spanilh fweet Wine as is ne*
ceflary to keep the Pafte pretty firm— This Pafte may
ferve
PROFESSED COOK. 397
ferve for a number of Second-courfe Difhes, being ufed
with any forts of Cream, or Sweet-meats, or Sugar,
froughted, fried, or baked.
Pate d'Amande.
Almond Pafte.
ACCORDING to the quantity of Pafte wanted,
fcald and peel fweet Almonds, with a few bitter
ones amongfl them ; pound them in a Mortar, add a
little Whites of Eggs now and then, to hinder them
from oiling ; then put them on a middling fire,
with two thirds of Sugar to one of Almonds ; (putting
in the Sugar only as it mixes therewith, and fo on, till
the whole quantity is performed by degrees, and the
Pafle neither flicks to the Pan nor fingers). — You may
put it to what ufe you pleafe, or turn it to any forts of
lhape. Very little heat will dry it. Flatten it with
the Rolling-pin, as all other Pafte, and if too foft^add
a little Flour and Sugar ; if too hard, a few drops of
the fame Wine as above.
Pate a Ecbaudee.
Shoudy Pafte.
'"PHIS mufl be calculated according to the quantity of
Shoudies wanted. From one Pound and a half of
Flour, feparate one fixth, viz. one quarter of a Pound,
to make a Leaven with warm Water, and frefh Yeaft ;
knead this well together, and keep it in a warm Place,
or before the Fire, about an Hour, or rather lefs ; then
put the Flour on the Paftry-table, make a Hole in the
Middle, and add about half an Ounce of Salt, three
quarters of a Pound of Butter, and one dozen of Eggs;
work this well together, pat it a little with the Hands,
and put the Leaven in fmall quantities all over it ; mix
this Pafte very well together, roll it up, and wrap it
in a Linen-cloth, with a little Flour ftrewed all about
it ; keep it in a cool Place, till the next Day. When
you propofe making the Shoudies, cut the Pafte into
pieces ; throw them into hot Water for a few
Minutes,
398 The PROFESSED COOK.
Minutes, without boiling ; take them out as they rife
ro the furface, and put them into frelh Water a moment ;
then drain them very well, and put them into a mid-
dling Oven : They require but a very fhort time to be
done. This may be done (if in a hurry), as foon as
the Ferment is raifed, and the Pafte prepared, without
keeping it from one day to another, or ufing the hot
Water. Indeed they will be lighter according to the firft
direction, but if the dough is well raifed, and not too
: hard, they may be made very good in an hour's time.
Thofe called Ethaudfa an Sel, and thofe an Beurre, are
done after the fame manner, except to thofe au Set,
(viz. Salt,) you put no Butter ; and to thofe av. Bci>rre,
you put no Eggs.
Pate a Brioche.
A Cake twifted like a Turk's Cap.
Tj"ROM a quarter of a Pound of Flour, take one third
Part to make a Leaven, with half an Ounce, or a-
bout a ipoonful of Yeaft, and a little warm Water : keep
it in a warm Place about half an Hour, wrapped in a
Cloth ; then mix the remainder of the Flour, with a-
bout eight Eggs, half a Pound of Butter, and fome
Salt ; work it well together, then add the firft Pre-
paration, and knead them together very well ; roll it
up, and wrap it in a Cloth ; let it reft four or five
hours before ufing. This Pafte is alib proper for thin
Wafers.
Pate de Flan, Dariole, & tie ce que I* on vent.
Pafte proper for large and fmall Cuftards.
ATAKE the Pafte pretty hard, with a little Butter,
Flour, Salt, and warm Water ; this is commonly
baked in Moulds called Flans and Darioles ; rub the
Moulds with a little Butter, then the Pafte, and in it
the Cuftard-cream : The Flans are the largeft, and the
Cream is covered over with fome of the Pafte : the
Darkles are fmaller Moulds; thefe are prepared as the
iirft, only you do not cover the Cream, but let it rife
as
The PROFESSED COOK.
399
as it will. They require bu$ a very Ihort time to bake,
and a Dutch Oven is the bed for them.
. Pate d la Flamande.
Flemiih Pafte.
OOIL half a pint of Milk, with half a quarter of a
pound of Butter ; add Flour to it, and thicken it as
Pate Rojale ; put no Eggs to it, but work it with the
Rolling-pin as all other Pafte ; flatten it to the thickncfs
of half a crown, cut it to what form you pleafe with
a Pafte-cutter, fry it, and ftrew powdered Sugar over,
which you glaze with a Salamander, by holding it over
for a moment while very hot.
D E PATE.
OF PIES.
Pate de Eccuf.
Beef Pie.
r>EEF Pies are made of any Part, but the Rump is
the belt, and moft generally ufed : bone it thorough-
ly, and lard it through and through with large Lardons,
properly feafoned with all forts of Spices, and fvvecr
Herbs finely chopped ; braze it with flices of Lard, a
large faggot of fwcet Herbs, whole Onions, all forts
of Roots, a good quantity of Butter, and a glafs or
two of Brandy ; fimmer it about four or five hours,
until it is quite tender, then let it cool : Raife a good
Pafte, or make a Pie with Puff Paftc ; put the Beef
into it with theilices of Lard upon it, and a little of the
Braze-liquid without being fkimmed ; add a good bit
of Butter to nouriih it well ; cover the Pie, garnifh it
with bits of Pafte cut according to Fancy, bafte it with
Eggs beat up, and put it into a middling-heated Oven :
If it is to be ferved hot, take out the Lard, fkim oft"
the Fat very clean, and add fuch Sauce or Ragout as
you think proper : If it is to be fcrvcd cold, for the
fecon-ri
400 Ihe PROFESSED COOK.
fecond Courfe, let it cool as it comes out of the Oven,
or you may even add fome melted Butter and frefti
Hog's Lafd. — Obferve that all Pius defigaed to beferved
cold, ought to be more feaibncd than for eating hot,
as the Flavour of Spices and other Seafonings are
ftronger while warm.
Pate de Veau*
Veal Pie.
A CCORDING to the bignefs of the Pie intended,
cut a Fillet of Veal, and lard it after the fame man-
ner as directed for Beef; feafon it again over and under;
before you put it in a railed Pic, place a few thin flices
of Lard under and over the Meat with a good quantity
of Butter ; finifh the Pie in regard to form and garnilh-
ing, according to fancy, and bake it three or four
Hours ; when it is almoft done, put a glafs of Brandy
to k ; let it cool thoroughly before ufing.
Pate de Mouton mele.
Mutton Pie mixed.
part of a Leg of Mutton, and chop it with other
Sorts of Meat, fuch as Hare, an old Rabbit, Fillet
of Veal, bits of frelh Pork, old Partridges, or any kind
of Meat as is moft convenient ; add a quarter or half a
Pound of Beef Suet, chopped Ham, fcrapecl Lard,
chopped Truffles, Piflachio-nuts, four or five hard Yolks
of Eggs, all forts of Spices, fweet Herbs, and two glafles
of Brandy; put it in a raifed Crurt Pie, bake it in a foak-
ingOven about five or fix hours, and let it be cold before
ufing. — This is in much the fame nature as the Gateau
de Lievre, only that this is done in Pafte, and for that
reafon called a Pie.
Pate de Cocbon ds Lait.
A Sucking Pig Pie.
T>ONE a Sucking Pig thoroughly, and lard the Legs
and Shoulders in the fame manner as the Veal, with
all forts of Spices and f\veet Herbs finely chopped ; put
it
PROFESSED COOK. 401
it into raifcd Cruft Pie of its own length, and fome of
the fame Seafoning under and over as you ufed for the
larding, alfo fome pounded icraped Bacon, well mixed
with Butter, about half and half; cover it over with
flices of Bacon, garniih the Pie with cut Pafle as fancy
leads you, and bake it about three or four hours : When
it is almofl done, put a glafs of Brandy to it ; let it be
quite cold before ufing.
Pale de Jambon,
Ham Pie.
T>ONE the Ham thoroughly, and trim it properly; but
in trimming, take particular care to cut off all rufly
yellow, fat or lean, till you come quite to the whole-
fomc looking Fleih ; foak it according to judgment; if
an old Ham, at leaft from one day to another, if freih,
about feven or eight hours ; then braze it upon flices of
Beef, a pound of pounded Bacon, a pound of Hog's
Lard, a pound of Butter, whole Pepper, a large faggot
of all forts of fvveet Herbs, and Roots of every kind ;
< braze it to three parts done ; then let it cool, and put
it into a good thick raifed Pafte, with all the Braze,
except the flices of Beef, and the faggot ; put a good
large glafs of Brandy to it, and bake it about an hour ;
let it cool before ufmg : But if it is to be ferved hot,
fkim it very clean, and icrve with a good rclifliing Cul-
lis-iauce, without Salt.
Pate de Venatfon. •
Venifon Pie, or Pafly.
TJSE the Haunch, or the Neck of Bucks or Does, or
of wild Boars or Marcaffins, viz. young Boars or
Kids ; lard it as- directed for Beef. All thefe kind of
Meat muft be high of Spices for hot, and more fo for
cold ; but as moft of thefe Pies are kept cold, though
ufed hot, judgment and tafte muft regulate the Sea-
foning.
D d
402 The PROFESSED COOK.
Pate de Poulardes, Dindons, & autres Volallles.
Pies of all kinds of Poultry, and wild Fowls.
'TpHEY are ail done after the fame manner, obferv-
ing the age and bignefs of the different kinds. A
large Fowl or Turkey ; bone it, or only cut out the
Breaft-bone ; ftuff it with a good Saty'icon, or drefs it
without any Stuffing, but the fame Seasoning as all
other frefh Meat; put Slices of Veal, alfo feafoned in
the fame manner, into the bottom of the Pie, to feed
the principal Meat : lay it upon this, and cover it over
with dices of Lard, and fome Butter, and bake it as
all other Pies.
Pate d' Amiens, en Pate fine.
Amiens Pie, with fine Pafte.
, a Town in Picardy, famous for Pies.
TV/TAKE a Pafte with about half a pound of Flour, a
pound of Butter, Salt, and warm Water, and let
it reft for two hours before ufing : Trufs a couple of
fine Ducks as for boiling, finge them very well on a
charcoal fire, and lard them with larding Bacon rolled
in Pepper and Salt, Powder of Laurel, Thyme, Bafil,
a little Nutmeg, Cloves, Cinnamon, and Coriander :
Make a pretty thick railed Pic, and cover the Ducks
in it, with dices of Lard, and a good deal of good
Butter ; finifh the Pie, and bake it about three hours
in a middling Oven, not to take too much colour ;
then let it cool fome time : Mix three or four fpoon-
fuls of Reftaurant, (viz. rich Jelly-broth) with, a quar-
ter of a pound of Butter, and one fpoonful of good
Brandy ; boil thefe a Moment together, and when the
Pic is about half cold, pour it therein, lhaking it well,
to difperfe it properly in every part.
Patf
The PROFESSED COOK.
403
Pate d' Amiens en Pate blfe.
Amiens Pie, in common Pafle.
pKEPARE and feafon the Ducks in the fame man-
ner as the former ; make a common raifed Pie, and
put into it Hog's Lard and Butter ; cover the Ducks
therein with flices of Lard, and finifh the Pie : When
half baked, add a little Brandy, then finifh the baking,
and let it cool. It is very proper alfo, in both thefe
Pies, to braze the Ducks to about half, with proper
Seafoning, before they are put into the Pie : they will
always be tenderer. — In regard to the appellation of
this laft Pafle, bis means brown, as the French call
brown Bread Pain bis.
Pate de Perdrix.
Partridge Pie.
*T*RUSS the Partridges with the legs inwards ; make
a little Farce of their Livers, with fcraped Lard,
fweet Herbs, and proper Seafoning ; flatten the Breaft-
bone, and parboil them in Butter about half an hour,
then put them into the Pie, upon flices of Fillet of
Veal, well feafoned, and finifh as all others : When
done, if for hot, fkim it well, and ferve with a rich
relifhing Sauce ; if for cold, put fome good Jelly-
broth into it, before it is quite cold.
Pate a la Choifi. From the Title.
DONE as many Partridges as convenient, and flew
the Bones with a little Broth and Gravy ; takers
many fat Livers as Partridges, and lard them with
Truffles and foaked Anchovies ; pound the Bones, and
fift the Liquor, which mix with the Partridge-livers
chopped, Truffles, fcraped Lard, Pepper, and Salt
fluff the Partridges with this laft, and a few whole
Truffles, fome good Butter, and flices of Lard over aH ;
bake it as ufual, and add a little Brandy, when it is
almoft baked enough. This is meant for a cold Dilh.
Dd 2
404 *Tbe PROFESSED COOK.
Pate de Pluvlers, Recajjes^ & BecuJJines.
Pie of Plovers, Woodcocks, or Snipes.
{"^UT them, and throw away the Gizzards ; pound
the Guts, and make a Farce with them, with
fweet Herbs chopped, proper Seafoning, and chopped
Truffles ; mix it with fcraped Lard and Butter, or
Gutter alone ; lard the Birds, ftuff them with this
Farce, and finifh as all others.
.
Piite de Pigeons, Ortolans, Callles, Aloud tes, &V. &<;.
Pigeon Pie, Quails, and all forts qf fmall Birds, fit
for eating.
pOR Pigeons, make a Farce with' their Livers chop-
ped with fweet Herbs, mixed with Butter and pro-
per Seafoning. — Quails, gut them, and lard them. —
Larks, mix the Gut with Lard or Butter, and fweet
Herbs, and ftuff them with it ; put a few flices of Veal
and Ham into the Difh, and wrap each Bird in a flice.
of Lard, one Laurel-leaf, and a little Biittcr ; fmifh
in the fame manner as other Pies.—- The fame may be
done with any other fmall Birds.
Pate de (Perigueux). A town in Perigord, famous for
thofe Pies, commonly called Perigord Pies.
A/TAKE a Farce with Partridge Livers, and Livers
of Poultry, a good deal of chopped Truffles, fweet
Herbs, fcraped Lard, and Seafoning in moderation ;
trufs the Partridges, with the Legs inwards, ftuff them
with forne of this Farce, laying fome of it alfo in the
bottom of the .Pie ; finge them pretty much on a
charcoal fire, and lard them with Lardons, rolled in
mixed Spices ; then lay the Birds into the Pie, upon
the Farce, with whole Truffles betwixt, a little more
Seafoning over all, with Butter and fcraped Lard
pounded together ; cover it over with flices of Lard ;
finifh the Pie according to fancy, with cut Pafte, and
bake
The PROFESSED COOK. 405
bake it in the Oven about four or five hours : Obfervc
the directions already given, whether it is to be fervcd
hot or cold.
Tatt de Llevres £•? de Lapins.
Pic of Hares and Rabbits.
IN every kind of Game, if you bone it, pound and
flew the Bones with Broth and Cullis, for this makes a
better Sauce than any other ; if even for a Ragout for
a Pie, mix what Farce you put in it with this Cullis;
, lard them, and finifh as ufual.
Pate de Faifand*
Pheafant Pie.
T EAVE it whole, and make a Farce with the Liver
chopped, Truffles, fcraped Lard or Butter, a little
Pepper and Salt ; lard it as ufual, put fcraped Lard and
Butter mixed round the infide of the Pie, and llices of
Lard upon it ; finifh as all others.
Pate d'Ejlurgeon.
Sturgeon Pie.
pIES may be made of all forts of Sea and frefh Water
Fifh, following the fame method in all the different
kinds. I fhall only fpeak of fuch as are mofl in ufe :
Sturgeon for Pa e maigre ; Lard it with Eel, feafoned with
fine Spices, and chopped fweet Herbs ; for Gras, lard it
with Lard, and the fame Seafoning, and put a fufficient
quantity of Butter into the Pie, according to the quantity
of Fifh ; finifh as all other Pics.
Pate de Macreufe.
A wild Fowl Pie*
•yHE Macreufe is a Water Fowl, not common in
England ; it refembles a fmall kind of Ducks,
which moftly come to London out of Lincolnshire; the
market people call them Shuiiers. The Macreufe is a
larger Bird, and of cold Blood, for which it is reckoned^
of
The PROFESSED COOK;
of the Fifti-kind ; and the mofl rigid Paptift will cat it
in Lent, or any other Failing-day ; it is miffed like a
Duck for a Pie, (or for any thing elfe) larded with
Anchovies, feafonedwith Pepper, Salt, and fweet Herbs;
put a good quantity of Butter into the Pie, and finifli
as all others,
Patt de Trulte.
Trout Pie (a cold Difli).
/~*LEAN it properly; cut off the head and tail, and
lard it through and through with Anchovies and
Truffles, feafoned as ufual ; fluff it with chopped Truf-
fles and fweet Herbs, mixed with Butter ; put the Fifh
into a raifed Pie, with a good deal of Butter upon it,
and bake it about two hours. Note, that thofe Fifh Pies
are equally made with Meat, and are much better than
when Meagre.
Pat's de Soles.
Soal Pie.
Ty/f IX five or fix pounded Anchovies with a pound of
Butter, or more, half a pound of chopped Truffles,
and a little Powder of Bafil ; take up each Soal in four
large fillets, and marinate them about two hours in
Lemon Juice ; then drain' them, lay a good down of the
firft preparation into the Pie, and then fome of the Fifh;
fo continue, covering with Butter at the laft ; finilh the
fie, and bake it about two hours,
Pate de Saumon*-
Salmon Pie.
TARD it with Eel and Anchovies foaked and feafoned
with fine Spices and all forts of fweet Herbs finely
chopped ; put Butter under, and over, with fome of the
fame Seafoning. — Eels, Pikes, or any other kind of
Fifties, may be drefled in Pies after the fame manner,
either for Gras or Meagre. All Pies of this fort fhould
be pretty well reliihed with Lemon,
Dd 3
The PROFESSED COOK. 407
Des Tourtes, Pates Chauds & Petites Patt/eries.
Of Paftry for Firft-courfe, and fmall for Second,
hot or cold.
^Puff-pafte Cruft Pie, is called a Tourte, and a Raifed
Cruft Pie is called a Pa'e: The following Difhes are
moftly to be done in Puff-pafte, for the Firft-courfe,
and Petit* Path the fame,
£ Ailerons,
Tourte of Poultry Pinions,
CCALD them in boiling Water, and clean them very
well ; place a few flices of Lard over them, and ftcw
them till about three parts done with good Broth Cullis,
a flice of Ham, all forts of fweet Herbs, chopped or
whole Mufhrooms, a Faggot, and fome gooci Butter ;
prepare the Puff-pafte in the Baking-difh ; put all to-
gether into it, with the flices of Lard on the Top ;
cover it with Pafte, put a border round it as you lhall
think proper, and wet it round with Water, to make
the Pafte itick together ; bake it in a gentle Oven :
When it is done, cut the Top off properly, and take
out the Lard and Faggot ; fkim the Fat very clean, and
add what Sauce or Ragout you pleafe.
Tourtes de Becajfes,
Tourte of Woodcocks.
f UT each Woodcock into four, and pound the in-
fide, to mix with fcraped Lard, fweet Herbs chop-
ped, and proper Seafoning ; put this Farce into the bot-
tom of the Pie, and the Meat upon it, with fome Butter,
and flices of Lard ; when baked, take out the Lard, and
finifh it with a good relifhing Cullis Sauce.
Tourte aux Cailleteaux.
Tourte of young Quails.
q^RUSS the Quails as a Chicken for boiling, legs
inwards, make a Farce with the Livers, fcraped
Lard, chopped fweet Herbs, and proper Seafoning;
lay
408 *Tbe PROFESSED COOK.
lay this in the bottom of the Pie ; put the Birds into
a Stew-pan, with a good bit of Butter, and four or five
large Craw-fifh trimmed ; fry all together about a quar-
ter of an hour, then intermix them in the Pic ; feafon
it as the Pinion Pie, and bake flowly about an hour or
more ; Serve what Sauce you think proper in it.
'Tourte de Fikts de Levrauts.
Tourte of Leverets Fillets.
/"^UT the Flefh into pieces of what bignefs you think
proper, and rub each piece over with fcraped Lard,
Pepper and Salt *, put a little Butter upon the Pafle,
• the Meat upon it, and then more Butter, with a faggot
of fweet Herbs, one (lice of Ham, and flices of Lard
over all ; finiih the Pie as ufual : When properly baked,
take out theLard,Ham, and Faggot ; boil the Bones with
Broth and Cullis, (as before directed in Game-articles)
to make a good relifhing Sauce, and finifh it as ufual.
Tourte de Poles gras.
Tourte of fat Livers.
OARNISH the bottom of the Pie with pounded
Lard ; put the Livers, properly feafoned, upon it,
and Butter over, with a faggot of fweet Herbs, one flice
of Ham, and a few of larding Bacon; bake it as ufual :
When clone, take out the Lard, Ham, and Faggot, fkim
the" Fat off very clean, and ierve a good-tafted Cock's-
comb Ragout in it.
'Tourtes de Langues de Boeuf, Veau> & Movton.
Puff-pafte Pies of Beef, Veal, and Sheep's Tongues.
'"PHEY are all prepared after the fame manner, al-
lowing for tendernefs in the baking. Whatever
Tongues you ufe, fcald and peel them very clean, lard
them through and through, and braze to three parts,
with good Seafoning ; then let them cool, cut them into
what pieces or lhape you plcafc, or leave them whole;
make
'The PROFESSED COOK. 409
make a good feafoncd Farce for the bottom of the Pie, and
finifh as all the reft : Serve a good relifhing Sauce in it.
Tourte de Lapreavx.
Tourte of Rabbits.
OUT them in pieces, and fcald them a quarter of an
hour in boiling Water ; or if made without fcald-
ing, it will tafte more of Game : Make a Farce of the
Livers, with Lard, and good Seafoning, and place it
at the bottom of the Pie; make a Sauce with the Heads
and Trimmings of the Rabbits, by flewing with a little
"white Wine, Cullis, and good Seafoning ; fift it, to
pour into the Pie.
'Tourte de Pigeons.
Tourte of Pigeons.
CINGE the Pigeons a moment, and trufs them with,
the legs inward ; put fome Butter or pounded Lard
into the bottom of the Pie, and the Pigeons upon it,
and finifh the baking as ulual : When done, fkim the
Fat very clean, and pour a good relifhing Ragout into
it, made of Sweet-breads, fat Livers, Mulhrooms,
Cocks-combs, and hard Yolks of Eggs. If the Pigeons
are pretty old, give them a fry in Butter before you
put them into the Pie.
Tourte de Perdreaux.
Tourte of young Partridges.
HPRUSS them as the Pigeons, and fluff them with a
Farce made of their Livers, chopped Truffles^ or
Muihrooms, mixed with Lard or Butter, and pretty high
Seafoning; when finifhed as ufual, ferve a Ragout oi:
Truffles or Mufhrooms in it, or any other. It" the Par-
tridges are pretty old, they ought to be ftcwcd whole
for fome time.
N. B. As thefe Tourtes, or Puff-paite Pies, may appear at the firft
fight to be a mere Recapitulation of the Pates, only made in different
Crult ; pleafe to obferve, that, as the Tourtes are to be ferved hot,
the Seafoning is not fo high, and that the different kinds ufed ^
to be of young Meat ; except that old Game, or Poultry, arc i
for Pates, viz. raifed Cruft Pies.
PROFESSED COOK.
Tourte de Godiveaux.
A raw Forced-meat Tourte.
i Have already given an explanation of the word
Godiveaux. As it is now to be ufed by itfelf, I fhall
ftill give a further account of it, to imprefs the true
meaning the more ftrongly on the memory : It is made
of any forts of raw Meat, or feveral forts mixed to-
gether ; either to Huff any large Brazing-pieces, or to
ufe by itfelf : In the latter inflance make it of Fillet of
Veal chopped, with Calf s-udder fcalded, raw Breafts of
Poultry, Beef Suet, fweet Herbs, Pepper, Salt, Nutmeg,
and two or three raw Eggs ; when well pounded, and
feafoned, make it into Balls, or in the Form of Saufages;
put this into the Pie, and add (if you tdink proper)
Artichoke-bottoms, Mufhrooms, Truffles, Sweet-breads,
&c. with fome Butter ; finim as all the reft.
Tourte de Tendrons de Veau.
Tourte of Veal Griftles.
£[UT the Griftle of a Breait of Veal into middling
pieces, and fcald them in boiling Water fome time ;
put fome fcraped Lard and Butter into the bottom of
the Tourtt, and the Veal upon it, feafoned with Pepper,
Salt, whole Mufhrooms, a few flices of Ham, two dices
of peeled Lemon, a faggot of fweet Herbs, and flices of
Lard over all; bake it about an hour : When done, take
out the Lard, Ham, Faggot, and Mufhrooms, or leave
the laft ; ikim it very clean ; pour a Cullis a la Reine,
or Sauce a la Creme on it. If you would fcrve it with
brown Sauce, make a good relifhing Cullis,
Tourte de Saucijfe accompagnee.
Tourte of Saufages garnifhed with other things.
gC ALD large Saufages -in boiling Water, cut each into
two, and fkin them ; put a Farce of what you think
proper into the bottom of the Pie, and the Saufages
upqn it ; about a dozen of fmall Onions half-boiled, fat
Livers
*fhe PROFESSED COOK., 411
Livers, or others, a few Truffles or Muflirooms cut in
Dice, a little Seafoning, fome good Butter, and a fag-
got of fweet Herbs, all covered over with flices of Lard ;
finifh it in the ufual manner : When done, take out the
Lard and Faggot, fkim the Fat, and ferve with Spanifh
Sauce, or any other, in the Pie.
Tourte a la Conde.
Conde, the Title of one of the Princes of the Blood.
CCALD fome fmall Onions and Saufages as in the lafl
Receipt ; boil a piece of pickled Pork till about half
done, and cut it into thin flices ; put a Farce into the
bottom of the Pie, made of chopped Livers of Poultry,
fcraped Lard, and light Seafoning ; put upon this a
fmall Chicken, cut in Quarters, or the Pinions of any
Poultry fcalded properly ; upon this, the Saufages,
pickled Pork, and Onions, intermixed with a little more
Seafoning, fome good Butter, and flices of Lard at the
Top ; when well baked and the Fat fkimmed off, make
a Sauce with good rich Confommee, a bit of Butter
rolled in Flour, a little fcalded chopped Parfley, and a
good Lemon Squeeze : When ready to ferve, pour this
into the Pie.
Vourte de Lafaques.
A Dumpling Pafte Pie.
Vf AKE a Puff-pafle with Flour, Eggs, Butter, Salt,
and cold Water j when it is well worked, let it
reft fome time ; then roll half of it in very thin Sheets,
and cut it into fmall pieces ; put them into boiling
Water with a little Salt ; let them boil a few minutes,
and take care to feparate them in the boiling ; then put
them into frelh Water a moment, and drain it out; make
a Pie of the remainder of the Pafte, with Butter and
Parmefan Cheefe, at the bottom ; then a down of the
fcalded Pafte, and one of Truffles, or Muflirooms, mix-
ed with Butter or pounded Lard ; then more Pafle, and
fo on till all is laid one over the other; finifli with the
Butter
412 The PROFE ss ED COOK.
Butter and Cheefe ; cover it over with Pafte as all
others, bake it flowly about an hour and a half, and
ferve without any thing elfe.
Tourte de Viandes blanches.
Tourte of white Meats.
KE Chickens, Fowls, Turkey-poults, Ducklings,
or any other forts, finge them, and cut them in quar-
ters ; make a feafoned Forced-meat to put under and
over in the Pie : When j.lone as ufual, ferve what Sauce
or Ragout you think proper in it.
Tourte de Filets de Mouton a la Robert.
Tourte of Fillets of Mutton with Onions.
VJ AKE a Godlveaux Farce as for the Tourte under that
name ; cut the Fillet of a Neck of Mutton into
thin fiices, and a few Onions in the fame manner ; put
fome of the Godiveaux in the bottom of the Pic, then
fome of the Mutton, and flices of Onions upon it, with
a little Pepper and Salt ; continue in the fame manner
till all is laid, then place Butter and thin fiices of Lard
over it ; finifh the Pie, and bake it about an hour and
a half, or more, according to its bignefs. When clone,
take out the Lard, fkim it very well, add a Cullis-iauce,
with a little Muftard well mixed therein, and lhake the
Pie to difperfe it into every Part.
Tourte en Puifs.
Putt, a Well or Wells.
^JpAKE fix or eight large Onions, fcopeagood hollow
in the infide, without cutting through, and fcald
them in boiling Water a moment, then drain them;
make a Farce with fcalded Sweet-breads, Mnflirooms,
Truffles, fcraped Lard, Pepper, Salt, chopped Shallots,
Parfley, and two Yolks of Eggs : fill the Onions with
this Farce, and place fome of it in the bottom of the
Pie ; put the Onions upon it with fome good Butter,
and
The PROFESSED COOK. 413
and finifh the Pic as ufual ; bake it about two hours in
a middling Oven, and ferve with a good Sauce, or a
Sweet-bread Ragout in it,
fourte de Cmnetons au Vm de Champagne.
Tourte of Ducklings, with white Wine.
CCALD a couple of Ducklings, and clean them pro-
perly ; cut each into quarters, and put them into a
Pie upon a good Farce, with two dices of peeled Lemon
over them, to keep them white, and feafon as other
Poultry ; mix two glafles of white Wine with fomegood
Cullis, and boil it fome time together to reduce ifto a
good Sauce-confiftence ; Serve this Sauce in the Pie.
Tourte au Zcphir.
VfAKE a Pafte as directed in Pdte feuillete in Pafte Ar-
ticles ; roll a couple of Sheets with the Rolling-
pin, much the fame thicknefs; put thefe one upon ano-
ther in the Baking-pan, pinch them together as if the
Meat was within them ; bafte them with Eggs, and bake
them; when baked enough, cut them round; (and if the
Pafte is well made, the infide will be puffed up, and
taken off eafily;) take out all the Pudding Crnft or
Dough, and ferve a Ragout of any fort, or minced
Meat, or Fifh therein, with any Sauce.
N. B. This is called Zepkir by that doughy Pafte being taken out,
meaning gutted, as is the Caldron and Chitterlings ct a Calf, &c.
when gutted, it is called Zepbir, viz. Entrails. Sea the Explanation
under Veal Articles.
Tourte de Lapin au Zcpbir.
Tourte of Rabbit. See the following Explanation.
f UT a Rabbit into pieces as for a Fricaflee ; put them
into a Stew-pan with a good bit of Butter, Muih-
rooms, and d faggot of fweet Herbs ; when half doiu-r
add.
4 14 Tfo PROFESSED COOK.
add two glaffcs of white Wine, fome Cullis and a fcalded
Sweet-bread ; feafoii it of a good reliihing tafte : Serve
this Ragout in the fame forts of Pic as the laft.
Tourte de Macaroni au Zcpblr.
CCALD the Macaroni, and boil it in good Broth and
Hog's Lard ; when it is tender and thick, put fome
Parmefan Cheelc to it, and ferve it in the fame fort of
Tourte, with fome good Veal Cullis in it.
Tourte d'Oeufs.
Tourte of Eggs.
\/rIX fome chopped fwect Herbs, with a good bit of
Butter, Pepper, Salt, and Nutmeg ; put it into
the bottom of the Pafte made after the direction of
Demi-feuittetage9 with fome good Butter, what quantity
of hard Eggs you pleafe cut into quarters, and fome
raw ones beat up as for an Omelet ; finrfh the Pie as
ufual : You may add a Caper Sauce, when ready, or a
Cream Sauce.
Tourtes de Soles.
Tourte of Soals.
TJ SE the fame kind of Pafte as the former, and put a
good Farce into the bottom. If Meagre, make it
with Fifh and good Seafoning : If Gras, with Breafts of
roafted Poultry : Boil the Soals a Moment, then take
up four large fillets of each, lay them upon the Farce,
with a little Pepper, Salt, and Butter : When done,
add what Sauce you pleafe. Mackerels are done after
the fame manner.
Tourte de Moules & de Huitres.
Tourte of Oyfters and Muflels.
"DOIL the Oyfters in their own liquor, and beard
them ; then mix them with Butter, Pepper, Nut-'
meg, Shallots, and Parfley ; ferve with Sauce a la Be-
chamel.
PROFESSED COOK. 41*
chamel — Muffcls are done the fame, when well picked
one by one ; you may alfo ferve either with Sauce att,
Verjm. See the Sauce Articles.
Tourte de Cabilliot.
Tourte of Cod, &c. &c.
("JUT it into middling pieces, and fry it in Butter a
moment, with a faggot of fweet Herbs ; then put it
into a Bechamel-fauce, or Anchovies or Crawfilh Cullis,
and warm it without boiling : Serve it in Tourte aux Ze-
phlr. — Tourte de Moriie is done after the fame manner,
without Salt. — The remainder of plain boiled Cod or
any other Fiih will do for thofe Pies, only warming it in
what Sauce you pleafe, and ferve it in Pie-cruft, made
after the Zephir direction.
Tourte d'EJlurgeons, Tourte d'AnguiHes, de Brockets & dt
Carpet.
Tourte of Sturgeon, Eels, Pike, Carp, &c.
npURBOT, Whitings, Smelts, or all thefe kinds of Fifli,
and alfo Perches, are done after the fame man-
ner ; you may either prepare each in a Stew-pan as a
Ragout or Fricaflee, or bake it in a lefs rich Pafte, and
ferve any Sauce or Ragout you think proper in it.
Des petit s Pates de Godiveaux.
Forced Meat Petty Patties.
V/TAKE a Farce as directed for Pate de Godiveaux, only
chop it rather finer ; and a Pafte as the FeuiUetage,
viz. rich Puff-pafte ; cut it to the bignefs of the Patty
Moulds, fill them with this Farce, being firft rubbed
with butter, and cover them with the fame Pafte ; bake
thefe in a middling-heated Oven about three quarters of
an hour ; when ready to ferve, add a little warm Cullis
with a Lemon Squeeze.
Petit
4 1 6 ¥he PROFESSED COOK.
Petlts Pates en Sauciffes.
Petty Patties in the form of Saufages.
A/TAKE a Farce as the preceding, wrap it up in Puff-
pafte in the form of fliort thick Saufagcs, and cut
fome of the Pafte length-ways ; roll it in the form of
n fmall rope to twift round it according to fancy, and
finifli it as the former. Thefe differences are proper upon
a large Table, where two Dimes of the fame prepara-
tion are ferved ; and mow the ingenuity of the
workman.
Petlts Pates a la Reine.
Queen Patties, from the Sauce fo called.
T JSE the fort of Pafte as for the two former, and rub the
Moulds with Butter before you put the Pafte therein;
bake them in a pretty quick Oven to make the Pafte rife
the better : if you fear their taking too much Colour,
put a Sheet of Paper over. Take minced Breafts of roaft-
ed Chickens, Fowls or Turkey, Hare, Partridges, or
any thing elfe, and make them reliming with Cream
or Cullis, accordingly as you would have them white or
brown, and pour it in the Patties when you are juft ready
to ferve. When the Farce is prepared with Cullis, it is
commonly baked in the Cruft, and the Cullis poured in
after they are baked. This laft is called Petlts Pales an
Jus, viz. Gravy or Cullis : both are the eflence of Meat.
Pet'its Pates d la Becbamel are much the fame as d la Reine;
they are called after the name of the Sauces, which only
differ in fome very trifling alterations. See Sauce d /rf
Reine, and Bechamel.
Petits Pates an Pontife.
From the Sauce. (See the Sauce Articles).
Petty Patties, with Pontiff Sauce.
TV/fAKE a raifed Pafte, and prepare a little Farce with
Breafts of roafted Poultry, or the remainder of
Sweet-breads, chopped fweet Herbs, and proper Seafon-
ing;
The PROFESSED COOK. 417
ing ; put this into the bottom of the Patties, with fat
Livers, and fliced Truffles upon it', a little fcraped
Lard, and then the fame Farce over all ; bake thefe forts
of Patties a pretty good while : When done, make a
little hole at the top, to pour in a Sauce au Pontife*
You make make Petits Pates drejfe, viz. Raifed Cruft,
with any forts of Meat, either minced or cut into thin
flices ; ;it is the Sauce you add to it that gives the
Name, — In regard to Mufhrooms, Truffles, Morels,
. Afparagus, or any kind of Greens, you may make Patties
of them alfo ; but thefe are called by the Subftance, and
not the Sauce you add thereto ; for it is moflly either
with Cream or Cullis, with proper Seafoning, according
as the quality of the thing ufed may require.
I lhall give no further directions, but only add the
names by which Patties are ferved ; hoping the former
•explanation fufficient, without crowding more repeti-
tions; but as people unacquainted with the names,
are anxious to know whether any thing particular is
meant, more than has been given already ; and to make
all familiar with Bills of Fare, (as great merit is often put
upon their not being underftood) they are as follows.
Petits Pates de ce qiie Von veut. Patties of what you pleafe.
Petit Pates a hi Choijy. Patties with Sweet-bread, &c.
Petits Pates a la Perigord. Patties with a Farce mixed
with Truffles.
Petits Pates a la Neffe. With Udders, &c. minced.
Petits Pates a la Mincelle. With minced Meat of any kind.
Petits Pates de Gibier. With any forts of Game.
Petits Pates de Poijfon. With any kind of Filh.
Petits Pates de Poijbn aux Ecrevifes. With Crawfifh
Butter, or Cullis.
Petits Pates de Poi/on a la Crime. With Bechamel or
Cream Sauce.
E e
418 The PROFESSED COOK.
Petlts Pates d'Oei'.fs. Patties with Eggs.
Pctits Pates de Foies & Laitances* With Livers and Rocs*
Whoever has perufed this Book with care, will know
how to feafon each Article of which thole Petit 3 Pates
are compofed.
Des fatfrtes & autres Pattfferies cT Entremets.
Of TARTS and other SECOND-COURSE PASTRY.
Fruits in Paflry are equally called Tourtcs as thofe
before-mentioned with Meat.
lourte de Cerifes froides.
Cold Cherry Tarts.
TiTAKE a Compote, (viz. Stew) of ftoned Cherries,
with half as much Sugar as for preferving, (or they
may be prepared without floning) put this into a rich
Puif-pafte, and bits of Pafte upon it, cut and laid ac-
cording to fancy ; it requires no longer time to bake,
than is neceflary for the Pafte to be done of a good
Colour. — This and other forts are alfo done in Pa lie as
directed for Demi-feuilktage ; but then the Fruit is put in
raw, and Sugar added according to judgment. — Raile a
proper border according to the bignefs of the Baking-
diih, and bake it longer than the firft direction. — This
laft is ufed either hot or cold.
Tourte de Frambolfes.
Rafberry Tart.
ClMMER the Ralberries a moment in a Syrup ; then
let them cool, and finifh the Tart as the firft direc-
tion for Cherries.
PROFESSED COOK.
'Tonrte de Fraifes d la Glace.
Tart of Strawberries and Ice Cream.
VJ AKE an Almond Pafte as directed in Page 397, put
it into a Baking-difh, and raife a border as to any
other forts of Pafte ; it requires but a Ihort time to bake,
and very little heat : juft before you are ready to ferve,
put Ice Cream into it not very hard, and then the Straw-
berries. This Ice Cream is made with a pint of good
Cream, and Sugar fufficient to make it pretty fweet, a
little Orange-flower Water, and two Yolks of Eggs ;
put it on the Fire till it is ready to boil ; ftir it to mix
the Eggs very well, and when it is cold, put it into a
mould to ice, as mail be explained in Ice Cream Ar-
ticles : You may allb boil Piftachio-nuts in this Cream,
and fift it before icing.
Tourre d'Abricots.
Apricock Tart.
(^UT each in two, and break the ftones to get at the
kernels; if the Fruit is not ripe enough, boil them
a little while in Water ; then drain them very well, and
put them into the Pafte with Sugar according^ to judg-
ment, a few bits of preferved Lemon, and half a kernel
upon each Piece ; cover it with the fame fort of Pafte,
and ftrcw a little Powder Sugar over it to give it a glaze,
which it will take in baking.
Vourte de Francbipane.
Italian Tart, after Frangipani, a proper Name.
VI IX three Eggs with a pint of Cream, two or three
v '' fpoomuls of Flour, and a proper quantity of \
ear ; boil thcfe together about half an hour, ftirnng
continually ; then add fome Almond Bifcuits, called
Macaroni Drops, bruifed to powder, a little Lemon
Peel minced very fine, a bit of Butter, two Yolks o
Eggs, a little of the Orange Flower dried and pounc-
ed, or a few drops of Orange Flower \\ ater ;
E e z the
The PROFESSED COOK.
the bed fort of Pafte, viz. au Feuilletage, or Zepbir ;
put the Cream into it, and a few bars of Pafte over,
laid according to fancy, or cut in flowers; fugar it
over to give a glaze, and ferve cold.
I'ourte a la Mo'e'le.
Marrow Tart.
'T'AKE a Cream as the preceding, but inftead of
Butter ufe Beef Marrow melted and fifted in a
ficve, and four Whites of Eggs well frothed ; put
no cover of any fort upon it, only a good high border
round the edge ; when it is baked, ftrew fome Powder
Sugar over, and glaze it with the Salamander.
Tourte d'Amandes.
Almond Tart.
IT is done as the Italian Franchipane, putting a good
many pounded fweet Almonds into the Cream, and
a few bitter ones with them.
Tourte de Vcrjus.
Tart of Verjuice Grapes, or any others.
CTONE the -Grapes, and fcald them a moment in
boiling Water ; then drain them very well, and fim-
mer a little in a rich Syrup ; when this is cold, put it
into the Pafte without covering ; glaze the border of
the Tart with Sugar.
I'ourte de Mufcat.
Tart of Mufcado, or fweet Grapes.
|T is done much after the fame manner as the Ver-
juice, excepting that the fweet Grapes are not fcald-
ed, nor fo much Sugar or Syrup put to them.
The PR o FE SSE D COOK. 421
Tourte de Pijlacbe.
Tart of Piftachio Nuts.
Flour of Rice with three or four Yolks of
Eggs, Orange Flower dried and chopped, Cream,
and Sugar ; boil it about half an hour, ftirring con-
tinually ; then take it off, and add a quarter of a
pound of pounded Piftachio Nuts, and a bit of pre-
ferred Citron ; iiniih it as ufual : If you would have
it iced, make it as directed for Strawberries, putting
the Nuts upon the iced Cream.
N. B. Although the Flower of the Orange Tree is here recom-
mended, and in feveral other Direftions ; as it is not fo common in
England, a few drops of the Water will anfwer the fame end
equally well.
Tourte a la Cbantilli.
Ckantilliy a fmall town near Paris,
a little Orange Flower Water into three pints
of Cream, froth it like Whites of Eggs, and
take up the Froth as it is raifed ; when finilhed,
add a little rafped Lemon Peel, and Sugar Powder,
at difcretion : Ice it a little, and ferve in an Almond
Cruft.
Courts de Pemmes.
Apple Tart.
the Apples, clean out the kernels, and boil
them to a Marmalade, with a few drops of Wa-
ter, a fufficient quantity of Sugar, a little Cinnamon,
and a Lemon Squeeze ; you may alfo add a bit of
the Rind : When done, take out the Lemon Peel and
Cinnamon; ufe the Pate de Feuilletage, cover it with
the fame, and glaze it with Sugar.
Tourte de Poires.
Pear Tart.
pEEL the Pears, cut them into quarters, take out
the kernels, and if they are large, and pretty green,
E e 3 boil
pEEL
"422 The PROFESSED COOK.
boil them to half in Water, . fimmer them fomc time
in a good rich Syrup, and bake them in the Tart made
of Pate a Demi-feuittetage. See Pafle Articles.
Tourte de Prunes.
Plum Tarts.
*TpHE large kinds ufed for Tarts muft be fplit in two :
Put a good quantity of Sugar, both under and over
them, and ufe the fame Pafle as the lail, with the Top-
crufl the fame, and glaze it to give it a better look on
the Table. — In regard to glazing any fort of Tarts, it
is no further neceflary than agreeable, as many People
like the Cruft without its beinc; glazed.
o o
Tourtes d'Epinards.
Spinach Tarts.
cCALD the Spinach in boiling Water, and drain it
very well to chop ; then flew it in Butter and Cream,
with a little Salt, Sugar, a few fmall bits of dried
Comfit-citron, and a few drops of Orange Flower Wa-
ter; ufe either the fineft Puff Pafle, or the fecond.
dc Grofeilles vertes.
Green Goofberry Tarts.
may either ufe them whole, or make a Mar-
malade of them, with a good Syrup : This lafl is
recommended as the befl method ; for by this means
you can judge eaiily how fweet they are, and ought to
be, to pleafe ; for the Marmalade, (if large) they ought
to be Honed.
Tonne de Chocolat, &? Tourte de Cafe.
Chocolate and Coffee Tarts.
TV/flX a little Flour and Cream, with a proportionable
quantity of Chocolate, a bit of Sugar, and three
Eggs ; boil it about half an hour, flirring continually,
for fear it ihould catch at bottom ; put it into the
Pafle,
The P R O F E S S E D C O O K. 423
Pafte, and Whites of Eggs beat up and frothed
upon it ; glaze it with Sugar.
That of Coffee is done after the fame manner, boil-
ing one or two Diflies of good clear Coffee, with the
Cream, inftead of the Chocolate ; finifh it after the
uiual manner, without Top-cruft.
a la Payftmnc.
Tarts the common, or Country-fashion.
'"PAKE a frem Cream Cheefe, made the preceding
day, or only made five or fix hours before ; mix a
bit of Butter and a few Eggs with a little Salt ; make
the Pafte pretty thick, and the top the fame; bake it,
without glazing the Top-cruft, or border.
Tourte de Trufes, a la Glace.
Truffle Tart, iced.
CQAK a few Truffles in warm Water; then clean them
very well with a brufh, and boil them in a pint of
Cream, and a quarter of a pound of Sugar, till the Cream
is reduced to half; take out the Truffles, to pound
very fine, then mix them with the Cream ; ice it, and
ferve with Almond Pafte Cruft.
foute tf Entremets de ce que Yon vent.
Second-courfe Paftry of any kind of Fruits or Jelly.
*"pHESE Tourtes may be made with any kind of pre-
fcrved Fruit that have been before at Table, or fuch
as lofe their colour or goodnefs. Obierve to cover all
preferved Fruit with Pafte cut in flowers, or any other
ihape, as it hinders it from turning black in the Oven ;
yet for thofe made with frefh or raw Fruit it is not
neceflary, unlefs by choice.
fourtes made of 'jelly. Bake the Cruft firft, and let
it cool ; then put the Jelly upon it ; if of different forts
it will look the better, as is done in Croqwnte.
D d 4 Pelitts
424 ¥be PROFESSED COOK.
Petites Jaloufis.
(From a blind Window or Grate, where cloiflered Nuns,
or Spnnifh Wives are fpoken to, &c.)
T> OLL the Pafte pretty thick, and cut it in fmall
fquare pieces ; make three or four holes, or rather
finkings, and rub them over with Yolks of Eggs, or
glaze them with Sugar; when done, fill each hole with
different kinds of Sweet-meats or Jelly. — Obferve that
thofe little Patifleries are to be done with the bcft Puff
Pafte,
Tartelettes a Id Crime.
Cuftard in Pafte.
TV/fAKE a Cream as directed for the France/pane ; let
it cool, and prepare the Pafte in moulds, as for
Petit Pates ; put feme of this Cream into it, with a few
bits of Pafte crofs-ways at top ; bake about half an
hour, and glaze with Sugar.
Tartelette & la Bonne ; this is done in Petit Pate-pans.
as the former ; bake the Pafte, then fill it with Sweet-
meats, or preferred Fruits of any kind, or a cold Mar-
malade, well prepared.
Tartelettes de Majfcpa'ms.
Tartlets of Sugar Pafte,
^pURN fome Almond Pafte in different fliapes and
fizes ; bake it a moment in a very flow Oven, and
when it is cold, fill each with what forts of Jelly or
Sweet.meats you think proper. — You may alfo fill this
Pafte with the fame fort of Cream, as directed for the
Tourte a la Cbantitti', then they are called by that name.
—All Tartelettes^ viz. fmall Tarts, may be made with any
forts of Creams, as directed for Tarts ; the difference is
only for the fake of variety on the Table : Alfo all Creams,
as directed here, without Fruits, as Coffee, Chocolate,
&c, may be ferved upon a Difh fingly, or with only a
low Pafte border round, which gives them a better
look on the Table,
The PROFESSED COOK. 425
Rijjblles dy Entremets d<? ce que Von vent.
Fritures, for Second-courfe, of any kind.
ID OLL fome of the fecond-beft Pafte, Demi-feuittetage,
very thin; put into it what Cream, or Sweet-meat, or
Marmalade you think proper ; roll them up in what
form you pleafe, a,nd in different lhapes, and fry them
in very hot Friture ; glaze them with a little Sugar
Powder, and a Salamander.
Soufflets.
Raifed Puff Cakes.
TV/TAKE the rtcheft Puff Paftc ; roll it pretty thick
into four or five pieces, or more, all of the fame
bignefs ; lay one piece in a deep Baking-difh ; upon it
fome good prepared Cream, or Sweet-meat, then an-
other piece of Pafte, then fome more Cream, or Mar-
malade, and fo on, as many as you pleafe •, the Pafte
to be the lafl, in which make a little hole, which you
fill with Sweet-meat, or Jelly, when it is well baked :
This muft be done in a pretty hot Oven, to raife the
Pafte properly : It is done alfo, by baking the Pafte
firft upon a Baking-plate, and adding the Cream, Jelly,
or Sweet-meat, when it is cold, and fmifhing after the
fame form.
Croquantes a la d'EJlrks ; either from that Nobleman's
Name, or the Inventor's.
TJSE the,beft Puff Pafte ; roll it pretty thin, and cut
it into different fhapes, as fancy leads ; bake it, and
drefs each piece upon the Difh in a handfome manner;
rub them with a little Sugar Caramel, to make them
ftick as you place them ; then put fome Currant Jelly
all over the top, and make what flower or defign you
pleafe, with Nonpareil of different colours, round it.
N. B. The Nonpareil is a fmall Sugar-feed, which is fold at the
Confeftioner's j it ferves to garnifli frames for Deferts, and any
forts of Paflry, being firft rubbed over with Whites of Eggs to
make it ftick : Intermix the Colour according to ingenuity.
Croyuante
426 *The PROFESSED COOK.
Croquante en Caramel.
Burnt Sugar Crokant.
I F you have no mould for the purpofe, take a round
Stew-pan, acqording to the bignefs you defire the
Croquante to be ; rub the outfide with Butter or Oil ;
warm it a little in the inlide, then rub it very clean ;
when it is cold, rub it again all over with a little But-
ter or Oil^ and keep it in a cool place. Boil a pound
of Sugar, with two fpoonfuls of Water, on a fmart
fire ; fkim it well., but do not ftir it till it begins to
rope, which you will find by drawing it up with a
knife,, fork, or ikcwer : If it ropes as it cools, drop
it directly on the prepared Pan, according to your
fancy, taking care that it be not too heavy and thick ;
for it ought to be clear and tranfparent : When it is
cold, put the Pan for a minute over an afhes fire ;
watch the moment that the Oil or Butter is warm, to
take it off, with both hands, from the lower part. —
Qbferve that the Diih you intend to ferve it upon be
ready prepared, and put it upon, it directly, for it is a
great chance but you break it, if you handle it more
than once ; and the fame attention muft be paid to all
Croquantes, either of Sugar or Pafte. — Croquantes
made a day or two before ufing, muft be kept in a
warm place, other wife they will tumble to pieces.
Croquante de Pate £Amandes+.
Crokant of Almond Paftc.
pREPARE the Pan upon which you propofe to
make it as the former ; make the Pafte pretty fup-
ple, and eafy for handling ; roll it pretty thin, cut it
into flowers or birds, and fo on, as you pleafe, and
place it accordingly : You muft obferve, that the
pieces flick to one another by ropes and twifts, or
otherwife. put it a moment in a very moderate Oven,
or it will do at a good diftance from the Fire, turning
it round feveral times ; then take it off as the former,
and
*The PROFESSED COOK. 427
and if any part fticks to the Pan, or breaks, join it
with Sugar carameled. You may ferve it in its natural
colour, or glaze it with a white frothed Glaze.,
made of fine rifted Sugar, beat up with Whites of
Eggs, and a little Lemon Juice ; beat it up with a
wooden fpoon in an earthen or china veflcl, until it is
very white, and ufe a light brufh or feathers to fprcad
it about the Croquante ; then you may alfo garnifh it
with Nonpareils : Make the bottom of the fame Pafte,
or any other forts ; lay crofs-bar divisions, according
to fancy, to intermix Sweet-meats, Jelly, preferved
Fruits, &c. &c.
Nxuds d'Efas.
Sword-knots.
A K E a fecond-beft Pafte, viz. Demi-feuilletage,
and roll it very thin ; cut it into thongs like rib-
bons, fome with a knife, and fome with a dented
Pafte-cutter, to make the fcollop ; fold them like a
fword-knot, bafte the Pafte with Eggs, where it Ihould
join together, halve them on a Baking-plate, and when
ready to ferve, garpifli with Currant Jelly. Apricot
Marmalade, frothed Cream, or any thing elfe,
Maflepains de Pleats,
Sugar or Almond Pafte, cut in Flowers.
QUT Almond Pafte in flowers, or in any form,
according to tafte and invention ; bake them a mo-
ment in a flow Oven. This Pafte will keep good from
one week to another, if put in a warm or very dry
place : When you want to ufe it, place different forts
of Jelly or Marmalade upon it.
Paniers de Vendangc.
Small Baikets ; they are called de Vendange, after the
Baikets ufed to gather the Grapes. Vendanger, fig-
nifying to gather in the Vintage.
A/TAKE Bafkets upon proper moulds, prepared ns
1 direfted for Croquantes ; it is recommended to be
done
428 7/6<r PROFESSED COOK.
done with Almond Pafle, as being the moft delicate ;
but may be made with all forts of firm Pafle, for the
Almond Pafte is extremely fhort, and confequently apt
to break; cut the Pafte into long narrow tape, and
make it either flat or twifled : After the Baikets are
done, join the handles with Sugar Caramel ; give them
what colour you pleafe with a pencil, and the diffe-
rent Colours ufed in Cookery, and place what Fruits
or Sweet-meats you pleafe in them.
Petites Ro/ettes.
Small Knots.
H E S E are done after the fame manner as the
Sword-knots, only that they are fmaller, as a
Tartlet is to a Tart ; and are garniihed with different
forts of Jelly or Marmalade, &c. &c.
Petites Corbeilles de MaJJepains a la Glare.
Small Buckets of Sugar Pafte, with Ice Cream.
^JAKE fmall Buckets of this Pafte in fmall Moulds,
like Petit Patties ; and make Bafkets of common
Pafte, large enough to put the Buckets therein ; join
the ears and handles with Caramel Sugar after they are
baked; make Covers for the Buckets of the fame
Pafte ; fill them with iced Cream of any forts, cover
them, and ferve them in the Bafkets. You may form
this Pafte to what lhape you pleafe, and colour it ac-
cording to what you propofe to reprefent ; one's own
imagination in this is the beft rule ; it may be made
in the form of Fruits, Snuff-boxes, or any thing elfej
and may be ferved for Second-vourfe Difhes in its
natural colour, or for a Defert, if painted. Thefe
fmall Difhes, although of no confequence of them-
felves, ihew the ingenuity, and delight the workman
takes in his bufinefs, as thofe things require a good
deal of time and care.
Gateaux
The PROFESSED COOK.
t Gateaux a la Madeleine.
Common fmall Cakes.
*TPO a pound of Flour, put a pound of Butter, eight
A Eggs, Yolks and Whites, three quarters of a
pound of Sugar Powder, a glafs of Water, a little
Lemon-peel chopped very fine, and dried Orange-
flowers ; work the Pafte well together, then cut it
into pieces of what bignefs you pleafe; bake them,
and glaze them with Sugar.
Gateaux a la Neige.
Whipt Cream, like Snow.
TV/f AKE fmall Cakes in the form of Patties, with a
good Pafte ; when they are baked, take off the
top, and take out as much of the infide as you can,
without breaking ; fill them with good whipt Cream,
and then put the covers on again.
Gateaux de Niauffles.
The Place moft in repute for this Sort.
A/TAKE a good Puff Pafte, roll it pretty thick, and
cut it into lozenges, about the bignefs of the
palm of your hand ; .- brufh it over with Yolks of
Eggs beat up, and ftrew Macaroni Drops Powder over
them, with a little Powder of Orange-flowers, and
Lemon-peel chopped very fine ; ftick bits of fcalded
Sweet Almonds in the Pafte, pointed upwards ; cover
thgm with paper in the Oven, to keep them of a
palifli colour.
Gateaux de Bourneville.
The name of a place, for the fame reafon as before.
^fORK about half a pound of Flour, with five or
fix Eggs whole, fome fine chopped Lemon-peel,
a few drops of Orange-flower Water, a fpoonful of
plain Water, and a little Salt j then let it reft about an
hour :
7&' PROFESSED COOK,
hour : you will put about as much Butter as Pafte ;
and work it afterwards well together; bake it in a
mould or hoop, and garnifh as you think proper,
with Sugar,, or Nonpareils, or Colours.
Bifcuit de Turin, ou Gateau dc Savoy.
Savoy Cake.
KE an equal weight of Eggs and Sugar ; fepa-
rate the Yolks and Whites ; put the Sugar to the
Yolks, with fome Lemon-peel finely chopped, Powder
of Orange-flowers, or a fpoonful of the Water ; beat
up thefe very well together ; and alfo the Whites,
which you mix with the Yolks, flirring continually,
and half as much weight of Flour as you ufed of
Eggs ; pour it into the veflel you intend to bake it in,
being firft well rubbed with Butter, and bake it in a
foaking Oven about an hour and an half : If it is of a
good colour, you may ferve it without garnifhing ; and
if not, as it may be too brown, or too pale, glaze it
with a white Sugar Glaze, as directed in Almond
Vafte Croquante, or with any other colours, as di-
rected in the laft..
Bonnet de Turquie a la Glace*
Turk's Cap, with Ice Cream.
TV/TAKE a clear Pafle, or Batter as the former; and
butter the mould, fo called, in which it is to be
baked ; when it is cold, cut off the top gently, and a
good deal of the in fide ; which dry in the Oven, till
it can be reduced to Powder or Crumbs : Boil a pint
of Cream and Sugar according to judgment ; reduce
it to half, and add the Crumbs to it : mix it well, to
ice it to a certain degree, that you may put it in the
Cap, and cover it over with the top to hide the Cream :
You may mafqucrade the outfide as you think proper,
or ferve it plain, if of a good colour.
Bonnet
PROFESSED COOK. 4*1
Bonnet de Tin-quit en Surprife*
Sham Turk's Cap. ,
the Cap-mould with Butter as the former, and
bake a pretty thick Almond Fade in it; be care-
ful how you take it out : Garnifh the outfide between
the ribs with Jelly of different colours, and the lame
fort of Pafle at bottom, with different preferved Fruits.
'Gateaux €n Turbans.
'TpHIS is the fame compofition as the firft Turk's
Cap, only baked in final! moulds, ribbed or twifled
in the fame manner as the large ones, and ferved in
their natural colour.
Bonnet am: Pijlacbes ; the fame, only adding what
quantities of pounded Piflachio Nuts you think pro-
per, when you are mixing the other ingredients.
Bifcotins.
Small Bifcuits.
TV/TAKE a Pafle with a quarter of a pound of Flour,
three fpoonfuls of fine Sugar Powder, and as
much Sweet-meat Marmalade ; add Whites of Eggs,
to work it pretty foft ; and with this Pafle form frnali
Bifcuits, to what fize and lhape you pleafe,
Gateaux en Feulllage.
Feuillage, a rich Puff-paik, that fcales off in fmall
Leaves.
'T'HIS is the fined Pafle cut in lozenges, or any other
form, baked fingly, then ferved, five or fix pieces
one upon another, in the form of a Sugar-loaf, with a
Sugar Glaze.
Gateaux a la Polonotfe,
Polifh Cake.
ATIX a handful of Flour with a pint of good Cream,
half a pound of Beef Suet, melted and lifted, a
quarter of a pound of Sugar-powder, half a pound of
Raifii.;
43 2 The PROFESSED COOK.
Raifins Honed and chopped, dried Flowers of Orange,
a glafs of Brandy, a little Coriander and Salt ; bake
it as all other Cakes, about an hour, and glaze or
garnifh it.
Gateaux au Sultan.
Turkifh Cake.
HPHIS is the fame Preparation as the Pate a la Royak,
only mixing Lemon-peel finely chopped, and dried
Orange-flowers ; when the Cake is ready for the Oven,
ftrew the top with Piftachio Nuts, mixed with Sugar
and Whites of Eggs.
Gateaux d'Amandes.
Almond Cake.
'"PAKE half a pound of Flour, half a pound of
pounded fweet Almonds, and five or fix bitter
ones, half a pound of Sugar, and fix Eggs, work all
well together ; form it into a Cake, and bake it on a
fheet of paper, well buttered ; when cold, glaze it
with a white Sugar Glaze.
Another Method for the fame forts of Cakes. — Bake it
in a Mould or Baking-hoop ; bruife a pound of fweet
Almonds very fine, and one dozen of bitter ditto,
adding a little Whites of Eggs, to hinder them from
turning to oil ; then put to it half a pound of fine
Sugar Powder by degrees, two whole Eggs, and Le-
mon-peel, finely chopped or rafped ; when this is pro-
perly mixed, add eight Eggs, the Yolks and Whites
firft beat up feparately ; ftir it, and mix it all pro-
perly ; pour it into the Mould, to bake about an hour :
Serve it in its natural colour.
Gateaux a la Bechamel.
Bechamel Cake.
"DOIL a pint of Cream with a few pounded fweet
Almonds, and a little Coriander-feed ; then fift it ;
ufe it to about a pound of Flour, three Eggs, and
about
Tie PROFESSED COOK. 433
about as much Butter as will make' it into a Pafte ;
finilh it like all other Pafte, and make Cakes with it,
to what fhape and bignefs you pleafe*
Gateavx de Compiegne*
So called after the Place, as Banbury Cakes, &c.
INTAKE a mould with ftrong paper, in the form of a
Muff; butter the infide well, and fill it with a
Pafte, as directed for Pate a Brioche, wherein you mix
a little rafped Lemon-peel : When baked, take off the
paper, rub it all over with melted Sugar, or Whites of
Eggs, and garnilh it with Nonpareils.
Gateaux au Ris.
Rice Cake.
HpAKE what quantity of Rice you think proper ;
boil it in good Broth and fome Hog's Lard ; when
it is cold, mix it with as much Flour as Rice, a good
deal of Butter, fome Eggs, and Salt ; make a good
Puff-pafte of it, and form it into hot Cakes of what
lhape and bignefs you pleafe; rub them over with
Eggs, before baking, to give them a good colour.
Gateaux de Piftache.
Piftachio Cakes.
'"PHESE are done after the fame manner as the Al-
mond Cakes ; only ufmg Piftachio Nuts inftead of
Almonds.
Gateaux de Verjui.
Cakes of preferved Verjuice Grapes.
TTSEfuch moulds as you do for Petits Pates, with
U the fecond-beft Puff-pafte; fill them with pre-
ierved Verjuice Grapes, or any other, cover them with
the fame Pafte, and folder them, by wetting the bor-
ders with water, and pinching them all round. 10
-may make thcfe forts of Cakes with all kinds of pr<
p £ ferved
434 *Tbe PROFESSED COOK.
ferved Fruits ; glaze them with Sugar, or ferve in
their natural colour.
Gateaux a la Dauphinc.
Dolphin Cakes.
TTSE the fame fort of Pafte as directed by the name
of Pate Roy ale ; the form gives them the name,
being twilled in the fhape of the Fifh called a Dolphin.
Rameqitins.
Cheefe Cakes.
*~pAKE good Parmefan Cheefe, or Gruyere, viz. Swifs
Cheefe ; (you may alfo mix Chemirc with it ;) melt
it in a Stew-pan, with a bit of Butter, and one or two
fpoonfuls of Water ; then add as much Flour as will
make it pretty thick, and quit the fides of the Pan ;
put it into another Pan, and add Eggs to it, one by one,
mixing well with a wooden Spoon, until it becomes
pretty light and clear ; add one or two pounded An-
chovies, and a little Pepper ; bake the Cakes fingly,
upon a Baking-plate, or in Paper Cafes, of what ftiape
you pleafe ; they require but a fhort time, and a foft
Oven ; and mufl be ferved quite hot.
Sy (Vole-au-Vent.)
Light Cheefe Cakes, to fly with the Wind.
\/f AKE the Pafle as the former ; but only put in the
Yolks of Eggs, and beat up the Whites alone ;
which, when properly frothed, add to the Pafte, and
mix it all together very well : Ufe the fineft Puff-pafte
rolled very thin, wrap a little of the Ramequin Prepa-
ration therein, and pinch them round ; bake them
about a quarter of an hour, and ferve quite hot. .
Ramequins a la Touloufe.
Touloufe Cheefe Cakes, (a town in France.)
HpHIS is the fame Preparation as the former ; only
baked upon toafted Bread, or without toailing, cut
into what lhape you pleafe.
The PROFESSED COOK.
"Timbaks.
Moulds fp called, from being m the lhape of a
Kettle Drum.
JT is only the form which makes the difference be-
tween thefe and the Gateaux au Verjus, juft men-
tioned ; as they are filled with preferved Fruit or Sweet-
meat, after they are baked, covered over, and glazed
with Sugar Glaze.
Pe/its Cboux.
A fmall fort of Choudee.
JJSE the Pafte as directed in Pate Roy ale, with a little
rafped Lemon-peel, Orange-flowers, and a few
Macaroni-drops bruiied ; drop it with a Spoon upon
a Baking-plate, in fmall quantities ; ftrew a little Su-
gar-powder over them, and bake in a foft Oven.
Elfcult au Clinquant.
Beautified with Tinfel. Tinfel Cake.
TJSE the fame Preparations as directed for Blfcu.lt dt
Turin, Page 430 ; make three or four large Paper-
cafes, a iheet to each ; rub them well with Butter, pour
the above Competition therein, and bake in a foft Oven ;
take the Cakes out of the Papers, while hot, and cut
one to the largenefs of the bottom of the Difh you in-
tend for Table ; the reft mufl be cut leffer and lefler,
to finilh in the form of a Sugar-loaf, and hollow in the
middle ; folder each piece with Sugar Caramel ; and
when it is fmifhed, pour fome Caramel Sugar round
it, as if tied with Pack-thread : You will find how to
prepare the Sugar in page 426, under the dircdion of
Cryquante au Caramel.
lalmoufes.
Cheefe Cakes of a different kind from Ramequin.
BOIL a bit of Butter in a little Water and Salt;
thicken with as much Flour as it will take, ftirring
it on the Fire conftantly until it become quite a Pafte ;
F f % then
436 The PROFESSED COOK.
then mix the Eggs with it, one by one, to make it al-
mofl as liquid as a thick Batter ; and mix alfo fome
good Cream Cheefe therein ; bake it in good Puff-
paile, coloured with Yolks of Eggs, and ferve either
hot or cold.
7"abttot(fes de Saint Dems.
St. Denis is the name of a place famous for thefe Cakes.
JV/T I X a fpoonful of Flour with a frefh Cream
Cheefe well drained, commonly called Curds, a
little Salt, a proper quantity of Eggs, and finifh
as the former.
Planes.
A large Cuftard.
a bit of good Pafte pretty thick, to the fize of
the Dim you intend for Table, and a pretty border
round it about an inch high or more ; or if for fmall
Cuftard, in proportion ; fill it to about half with the fame
Compofition as the lail Cheefe Cakes ; you may alfo
fill it with Cream firft boiled with Sugar, Cinnamon,
and Coriander-feed, and then (trained; beat a few Yolks
of Eggs, add them thereto, and bake in the fame man-
ner as the Cheefe Cakes.
Darkles.
Moulds fo called.
Vf AKE the Pufte pretty thin ; rub the moulds with
Butter, and prepare them as Petits Pates ; when
the Pafte is half baked, drop a fpoonful of the before-
mentioned Preparation therein. Or prepare it after
this manner : Beat up a little Flour with three or fqur
Eggs, a little Salt, Milk, and Sugar ; it muft be about
the confidence of a thick Batter : The fame may be
done in raifed Pafte without moulds, and then they are
Fettillantine*
The PROFESSED COOK. 437
Feuillantlrie.
Cream Cakes.
are made to any fize. all after the fame man-
ner ;^ufe the Pate de Feuilletage for them, which
you put into a mould or pan of what bignefs is moft
convenient, or a good raifed Cruft without a mould ;
put into it whatever Cream you think proper ; cover
it like a Pie, and garnifh it according to fancy.
Ecbaudes au Sel.
Dumpling Paftc.
VTAKE a Pafte with Flour, Milk, Salt, and, Yeaft;
let it reft fome time in a warm place to ferment ;
then cut the Pafte into bits of what bignefs you think
proper, and boil them a good while ; let them cool ;
then cut each into two, and foak them in Milk, Sugar,
and Lemon-peel about an hour, and drain and flour
them to fry. Or you may dip them in Oil or melted
Butter to broil, bafting with the fame as they were
dipped in. — — Brioches made with. the Pafte under that
denomination, may be drefled after the fame manner.
Pults d' Amour.
From Moulds to cut Pafte fo called.
'"PHIS is a diminutive of the Tinfel Bifcuit, as thefe
moulds are commonly made five or fix, each lefs
than the other, to finifti by the fmalleft; they are made
with the beft Puff-pafte, and baked fmgly, ierved one
upon another, with or without Jelly betwixt. The
moulds are to be had by that name at all Braziers and
Tin Shops in London.
» Gobelets d la Moelle.
Marrow-tumblers .
A/fAKE a Cream as directed for fourte a la Mocllt,
page 420 ; rub the moulds with Butter, (they
ought to be plain, and about an inch and a half deep,
F f 3 kut
438 %be PROFESSED COOK.
but may be done with others) put about a good fpoon-
ful of the Cream in each, and bake in the Oven ; you
may terve them plain, or garnifhed with Nonpareils.
Different^ Entremets, dc Bifcuits*
Different Second or Laft Courfe Diihes of Bifcuit-pafte.
the competition of the Eifculi Je Tt'rin, (fee
page 430) you may make what kind of fmall
Pa (try you pleafe ; it is the form and moulds which
give the name ; fome are glazed with Sugar, fome
inafqueraded with Colours or Nonpareils, and baked
of a fine colour, and are moflly lervcd without any
alterations.
Genoifes.
Olive Fritures.
TV/TAKE a thin Puff-pafte, cut it into fmall bits, and
in each put a little prepared Cream, (as under the
direction of Franchipane boiled) and a few Piftachio-
nuts bruifed, and mixed therein ; wet the borders with
Water or Yolks of Eggs to pinch them clofe, and
fry of a good colour. You may alfo glaze them brown
or white. Thefe are alfo done with Apples, Marma-
lade, or any other, either baked or fried.
Canellons,
In the form of a Cane or fmall Gun.
TV/TAKE a pretty hard dried Pafte, with a little melted
Butter, a fpoonful or two of Water, fome rafped
Lemon-peel, one Egg, about a quarter of a pound of
Flour, and half as much Sugar ; roll it very thin ;
make a little Cane of Card-paper, butter it well on
the outride, and wrap it in lbm<3 of the Pafte cut for
that purpofe ; bake it a few minutes; then take the
Paper or Cane out, and fill the Pafte with Currant
Jelly, or any other.
The PROFESSED C o o K.
439
Des Entremets de Creme* Legumes^ et
aiitres^ en Gras et en Maigre.
Of Laft-courfe Diflies, of Creams, Gar-
denings, and others, Gras or Meagre.
Creme Lcgcre.
Light Cream.
T> O I L a pint of Cream until it is reduced to half,
with a quarter of a pound of Sugar ; then take it
off the fire, put a few bruifed Macaroni-drops into it,
Lemon-peel finely chopped, and fix Whites of Eggs
well beat up ; put the Table-difh on an Afh-fire, pour
the Cream into it, and cover it with a Brazing-pan
Cover, with a little fire upon it : If it does not
take colour enough in this manner, colour it with
a Salamander ; it ought to be a fine brown, not too
much done, but to ihake like a Jelly ; and muft be
ferved hot.
Crime au Cbapekt.
From the Border made in the form of Beads.
t> O I L a pint of Cream to reduce it to half, with
Lemon -peel, Cinnamon, Coriander- feed, Sugar,
and the Skin of a Fowl's Gizzard chopped ; ftrain it
in a Stamine : Prepare a border for the Dilh, with
fome pounded Chocolate, a fpoonful of Gum-dragon
melted thick, and lifted through a Cloth ; put fine
Sugar to it until it becomes a hard Pafte, roll bits of
it into beads, put them to dry, and garnifh the Difh
round with them. The Cream muft be finifhed as the
former, only left white ; the Beads are joined together
with caramelled Sugar in the form of croffcs, or any
other, and made to Hand up round the Cream.
F f 4
The PROFESSED COOK.
Creme en Quadrille.
Four Squares, or Partitions of four Colours.
TV/TAKE a bit of hard Pafte with Flour, one Yolk of
an Egg, and half of the White ; make a border
with part of it, and four partitions in the Difh of
what fhape you pleafe ; rub the bottom with Yolks of
Eggs to make the Pafte ftick, and bake it a moment :
Boil a pint of Cream, reduce it to three parts, and
add fine Sugar in it ; mix part of it with fomc ready-
boiled Chocolate, which you put in one partition ;
alfo one part mixed with Caramel Sugar, and put it in
the partition over-againft the firit : Add four Yolks of
Eggs to the remainder to fill the two others, and drew
Nonpareils upon one of them.
Cr$me a la Croix de Maltbe.
Malta Crofs.
a Malta Crofs with the fame fort of Pafte as
the former upon the Diih intended for table, and
bake it as the lail ; put a white Cream in the middle,
and fome mixed with Coffee round it ; bake it be-
tween two Afhes-fires, which is alfo called Bain-Marie,
for Creems.
Creme d la Sultane.
Turkiih Cream.
T) O I L and reduce a pint of Cream to three parts,
with Sugar and Lemon-peel : When it is half
cold, add a little Flour, and fix Yolks of Eggs ; fift
it in a Sieve, and pour it on the Table-difh to bake
like the laft, without colouring : When half done,
put fome preferved Orange-flower upon it, fo as to
appear when it is done. Thefe Orange-flowers are
dried and prepared like burnt Almonds : Almonds
after this manner may ferve to garnifh this Cream :
They are both called after the fame name, viz. Pralinfe,,
Creme
The PROFESSED COOK. 441
Creme a I'AbbeJfe.
The Lady Abbefs of a Convent. Nuns Cream.
"DOIL a pint of Cream, with Cinnamon, Coriander-
feed, Lemon-peel, and Sugar; reduce it to three
parts ; mix fix Yolks of Eggs with it, and fift it in
a Sieve ; then add burnt Orange-flowers, dried pre-
fervcd Citron, a few Macaroni-bifcuits bruifed, and a
bit of .Chocolate pounded ; and finiih it as the former,
between two ilow Fires.
Creme a la Marie:.
Bride Cream.
DEAT up fix Yolks of Eggs, and two of the Whites,
with a fpoonful of Flour, Lemon-peel chopped
very fine, a little Orange-flowers, Chocolate, and Ma-
| caroni as the laft, half a pint of Cream, and a good
i quantity of Sugar, according to tafte ; boil it on the
Fire about a quarter of an hour ; then pour it on the
Dim ; colour the top with a hot Shovel.
Creme frite.
Fried Cream.
T> O I L a pint of Cream with Sugar, Lemon-peel,
Coriander-feed, and Cinnamon ; reduce it to^half ;
{ then mix fix Yolks of Eggs beat up, and fift it in^a
i Sieve ; bake as all others, only rather more when it is
to be ufed cold ; cut it into fmall fquare pieces, or in
r any other ihape ; flour them to fry, and ferve with a
Sugar-glaze; which is done eafily, by ftrewing a little
Sugar-powder, and applying a hot Shovel.
Autre Creme frite.
Another fried Cream.
T>EAT up three fpoonfuls of Flour with fix whole
' Eggs, half a pint of Cream, Macaroni-bifcuits
bruifed, Citron-chips, Orange -flowers, and Sugar;
toil all together, ftirring continually : When it
boiled
442 ¥be PROFESSED COOK.
boiled quite thick, drop it upon a Difh floured at the
bottom, about a fpoonful feparately, and flour it again
over ; let it cool, and fry it as the lafl : You may
glaze fome, and. ferve fome without glazing.
Creme de Cbocolat.
Chocolate Cream.
T>OIL a quarter of a pound of Chocolate, with three
half-pints of Cream, and Sugar in proportion ; re-
duce it by boiling to about one pint ; add fix Yolks
of Eggs beat up, and mix it very well ; bake it be-
tween two Fires as other Creams, without Border.
Creme de Cajfe.
Coffee Cream.
I X three cups of good Coffee, with one pint of
Cream, and Sugar according to tafle ; boil them
together, and reduce them about one third : Obfcrve,
that the Coffee muft be done as if it was for drinking
alone, and fettled very clear, before you mix it with
the Cream. Finilh this as the laft.
Creme d* Herbages de ce que Pon veut.
Cream of any kind of Garden Herbs.
"DOIL three half-pints of Cream to one pint, with
Sugar fufEcient ; a few minutes before you take it
off the Fire, put what Herbs you think proper therein,
juft long enough to give it the tafte of whatever it is,
as Tea, Anife-feed, Charvil, Taragon, Celery, Parfley,
fee, &c. add a fpoonful of Flour, and fix Yolks of
£ggs ; mix it well together, fift it in a Sieve upon the
Table-dim, and finifh it as the laft. It is called by
the name of the Herbs or Seeds that are ufed.
Creme Velotttee.
Velontee, velveted, foft, rich, requiring no addition.
HP H I S is the fame Cream as directed in the fecond
Cream an Cbatelet ; it is only ferved in the Table-
difh
57^ PROFESSED COOK:.
difli alone, without any Border or garnifliing, and
kept very white in the baking between Alhcs-fire.
Creme Brules.
Burnt Cream.
T)EAT up a fpoonful of Flour with' fix Yolfcs of
Eggs and four of the Whites, Orange-flowers,
Citron, and Macaroni-drops, all finely chopped, three
•half-pints of Cream, and fome Sugar ; boil it about
half an hour on a ilow Fire, ftirring constantly ;
when it is reduced to about one third part, and is
pretty thick, pour it on the Table-difti : Make a Ca-
ramel with Sugar and Water ; when it is of a fine
Cinnamon colour, pour it gently round, and over
part of the Cream : You may alfo brown it with a
hot Salamander or Shovel, and keep it a while, like
the reit, on a very flow heat.
Cre.we de Vermlcel, ou de
Cream with Vermicelli, or Rice.
T>OIL fome Vermicelli or Rice in Milk until it is
a Marmalade; let it cool, and mix it very well
with a pint of Cream, Macaroni - drops, Orange-
flowers, and Lemon-peel, all chopped very fine, with
a little pounded Cinnamon, five whole Eggs well beat
up, and Sugar-powder according to tafle $ pour it on
the Table-difh ; bake it as ufual, or in a foft Oven.
Crtmc a la Strajboitrg.
A City in Alfatia, or the Inventor's Name.
"DOIL a pint of Cream and Sugar, and' reduce it to
about half; put the Skin of a Gizzard chopped
therein, a moment before you take it off the Fire ;
put the Difh on a very flow Fire a little while ; then
fift the Cream in it, when it has been a little \vhile
between two Fires as ufual ; ice it on the fame Difh
without ftirring it.
Crem
444- W* PROFESSED COOK*
Creme a la Dauphine.
Dauphin Cream.
T3EAT up fix Yolks of Eggs, and a fpoonful of
Flour, Sugar, Orange-flowers, Citron, Macaroni-
drops, and a pint of Cream ; boil it about half an
hour, flirring continually, and add a little Cream, if
it become too thick in the boiling : When it is almoft
cold, put the Whites of four Eggs beat up to it, and
pour part of the Cream into the Dim; then place
flices of Spunge-biicuits, or any other forts therein,
then Cream, and fo on, fmifhing with the Cream ;
bake it in the Oven, and glaze it, as already directed
for Cream-glazing.
Creme au Gratia...
Glazed Cream.
"DEAT up half a dozen of Eggs, and a fpoonful of
Flour, chopped preferred Citron, Macaroni, and
Orange-flowers, Pralinees, and a pint of Cream and
Sugar ; put the Dim on a pretty fmart Fire, and pour
the Cream into it by little and little, to catch at bot-
tom without burning; it only requires proper atten-
tion to make a very palatable Cream : When done,
glaze the top with a little Sugar, and a hot Shovel or
Salamander.
Crime au Caramel.
Caramel Cream.
I) OIL a pint of Cream, with Lemon-peel and Cori-
ander-feed ; ftrain it, and make a Caramel, as di-
rected for Craquante au Caramel ; when it is of a good
Colour, mix it with the Cream, and give it a boiling ;
then add five or fix Yolks of Eggs, beat up with a
fpoonful of Flour ; boil all together a moment, and
fmifh it as ufual between two flow Fires.
Creme
PROFESSED COOK;
445
.Creme Meringuee.
Whites of Eggs frothed, called Meringuee: Alfo a
Syringe, made on purpofe to fquirt a thick Cream
to fry.
JO EAT up fix Yolks of Eggs, with one fpoonful of
Flour, preferved Citron, Orange-flowers, and Ma-
caroni-drops, all finely chopped, a pint of Cream
and Sugar ; boil together {lowly about half an hour ;
then put it on the Table-difh, and fmooth it even with
a knife ; froth up the" Whites with a little Sugar,
put the Froth as it is whipped upon the Cream, and
riniih it Sugar-loaf famion : It will (land fo, if the
Eggs are well beat up : Strew a little fine Powder-
fugar over it, and bake it in a mild Oven, as for
^ifcuits.
Autre Creme Meringuie*
Another frothed Cream.
"D EAT up the fame quantity of Eggs with a fpoon-
ful of Flour or two ; boil half a pint of Cream,
with Cinnamon, Coriander-feeds, and one Bay-leaf;
put the Eggs to it, to boil and thicken a moment : It
muft be pretty thick, which you may do by adding
Flour and Sugar, according to difcretion ; warm fome
frying Hog's Lard, and when hot, fquirt the Cream
into it to fry of a fine colour.
Creme fonffiie.
Rajfed, or Puff Cream.
pREPARE a Cream as the firft Meringuee ; boil it in
the fame manner ; then add fix Yolks of Eggs
beat up, and mix all together with a little more
Cream ; put it upon the Table-dim, and bake it in a
middling Oven ; it will rite pretty high ; and to keep
it fo, leave it in the Oven till you are ready to fervc,
as, it will fink if it is fuffered to cool.
Creme
446 %%e PROFESSED COOK.
Cvbne ti la Reins.
Queen's Cream.
T5OIL a pint of Cream till half reduced, \vith fine
Sugar, and Orange-flower Water : When half
cold, mix it with fix Whites of Eggs well beat up ;
bake it between two very moderate Fires, and let it
remain in its natural colour.
Creme d'Oeufs d I'Eau.
Eggs and Water Cream."
TJOIL a pint of Water to about half flowly, with
Cinnamon, Coriander-Feeds, Lemon-peel, Orange-
flower Water, a fmall quantity ,of Sugar, and pre-
ferved Citron ; let it cool a while, then mix fix Yolks
of Eggs, and a fpoonful of Flour, well beat up toge-
ther ; fift it in a Sieve, and bake it between two flow
Fires ; colour it brown, with a little powdered Sugar
and a hot Salamander.
Crbne an Blanc-Mange.
Cream like Blanc Mange.
pOUND a quarter of a pound of fweet Almonds,
and the Breaft of a roafted Fowl ; add fix Yolks of
Eggs, a few fpoonfuls of good Cullis, a little Water
boiled with Coriander, and a little Sugar ; ftrain it in
a fifting Cloth feveral times, rubbing with a wooden
Spoon ; bake it as the former.
Crime tFEcrevijfcs.
Craw - fifli Cream.
"DOIL a pint of Cream and fine Sugar; reduce it to
about half; pound the Carcafes of eight or more
Craw-fiih, put them to this Cream, with the Skin of
a Fowl's Gizzard, and boil for about a quarter of an
hour; then fift it as the laft, and finiih it after the
fame manner : You may ferve it in its natural colour,
or ice it.
Cfemt
The PROFESSED COOK.
447
dime Bacbique ; or Bucchus, from Bacchanal's Feaft,
kept in honour of the God of Wine, as the Re-
ceipt mows.
13 OIL three half-pints of fweet Wine for about a
quarter of an hour with a little Sugar ; when half
cold, add to it one dozen Yolks of Eggs well beat
up ; bake it as ufual, and ice it afterwards,
Crt,\ie a la Eourgogm.
Burgundy Cream.
ID O I L a pint of Milk, with a bit of Lemon-peel,
Orange-flower Water, and a bit of Sugar; boil
alfo a quarter of a pound of Rice in a little Water
till it is tender and becomes thick ; then add the Milk
to it by little and little, until all is boiled quite thick ;
lift it in a Stamine as a Cullis, and mix it well with.
fix or eight Whites of Eggs well beat up ; put it into
the Table-dim, and bake it in a mild Oven, or with a
Brazing-pan Cover : When ready to ferve, glaze it
with a little Sugar flrewed over it, and the Salamander
or hot Shovel, to catch llightly upon the Sugar.
Ct'lme dc Ris au Bouillon.
Rice Cream boiled in Broth.
OOIL about a quarter of a pound of Rice in Broth,
until it is boiled very tender and pretty thick,
adding a couple of bitter Almonds pounded, when
half boiled, a little Coriander, and fome good Cullis ;
boil all together fome time, then ftrain it in a Sta-
mine, and finim it as ufual ; ferve hot. — A Rice
Cream is alfo made to ferve cold, with Rice Flour,
Cream, Lemon-peel, and Sugar; boil it fome time,
fift as the firfl, and finim it in the fame manner as all
cold Cream. Moft Creams ought to be ferved cold,
as they are commonly eaten at the latter part of the
Repaft : If it is ferved hot, then it is neither one nor
the other,
Creme
448 *The PROFESSED COOK.
Creme a la Ducbeffe. See Cream d la Sultane.
T T is prepared the fame on the firft part, only glazed
with whipped Whites of Eggs and Sugar when
ready to fcrve, and coloured with a hot Shovel, inftead
of being garnifhed with Orange-flowers preferved ; or
burnt, like what is called burnt Almonds.
Creme a la Nourrice.
Nurfe Fafhion, or Nurfe Cream.
1DEAT up fix Yolks of Eggs and two Whites, with
a fpoonful of Flour, a pint of Cream, Sugar, Ci-
tron, Orange-flowers, and Macaror)i-drops, as before
directed ; boil thefe together, flirring continually :
When it is grown pretty thick, pour it upon the Dilh
for Table ; fimmer it a good while on a flow Fire,
fufficient to make it catch a little, and colour the top
with a hot Shovel.
Ba'.gnets Italiens.
Fritures, Italian Fafhion.
T> O I L a quarter of a pound of Rice very tender in
Milk ; when it is pretty thick, put a little Salt,
fome fine Sugar, Orange-flowers preserved, green chop-
ped Lemon-peel, a handful of Flour, and three whole
Eggs ; mix it all very well, and add fome Currants, or
a couple of good Apples peeled and cut into fmall
bits ; butter a Iheet of Paper, and put this prepara-
tion upon it fingly with fpoon, each about the bignefs
of a large Nutmeg ; put this flieet of Paper into hot
Friture : When the Baignets quit the Paper, take them
out, and continue frying till they are of a good co-
lour ; drain them upon a Sieve, ftrew a little Sugar-
powder upon them, and ferve as hot as poflible.
Ba'ignets a I'Angloife.
Fritures, Englifli Fafhion.
I>EAT up fix whole Eggs, with a good handful of
Flour, Salt, fine Sugar, green Lemon-peel chop-
ped,
*Lle PROFESSED Coo*. 449
pcd, Orange-flower Water, Macaroni-drops bruifed,
land half a pint of good rich Cream ; rub the infide
(of a Stew-pan with Butter, and boil this preparation
flowly between two Fires without ftirring it : When it
is fimmered thick enough, turn it over upon a Difh,
and let it cool to harden it ; when you mean to ufe ir,
Cut it into fmall pieces, fry it of a good colour, and
finifli as the laft.
Baignets en Surtout*
Mafked Fritures*
V|AKE a good Cream as directed for Franckipane or
Marrow ; it muft be pretty thick : When it is
cold, roll it in fmall balls, and dip them in a good
thick Wine Batter to fry ; glaze them with Sugar and
a hot Shovel, and ferve quite hot.
Baignets d'Amandes.
Almond Fritures.
JpOUND half a pound of fweet Almonds, and fix or
eight bitter ones, Orange-flowers, chopped Lemon-
peel, Sugar in proportion, a handful of Flour, and
two or three Whites of Eggs ; pound all together
fome time, adding a few drops of Water, or more
Whites of Eggs, to make it of a proper fupplenefs to
roll into little balls ; roll them in Flour to fry as
Force - meat Balls : Strew a little fine Sugar-powder
upon them when ready to ferve.
Baignets foujfles de Pate.
Raifed Pafte Fritures.
A/TAKE a Pafte as directed in Pate Rcyak, page 394.
Mix preferved Citron, Orange-flowers^ chopped
fine, and Macaroni-drops as ufual ; fpread it upon a
Dim, with a little Flour under and over; cut it to
roll into bullets the bignefs of a Nutmeg, and fry in a
middling hot Friture on a flow Fire, as they require a
G g
450 ¥ke PROFESSED COOK.
longer time to raife than a lighter compofition ; fry
of a good brown colour, drain them as ufual, and
ferve quite hot with rafped Sugar over.
Ba'ignets de Pain a Chanter.
Wafer Fritures.
/"*UT two pretty large pieces of Wafer, and wet
them a little to hinder them from breaking : lav a
O
little Sweet-meat, or a good ready-boiled Cream be-
tween two bits, wet the Borders round to pinch them
together, dip each gently in a pretty thick frying Batter,
and fry as ufual of a good colour, about a dozen for
a Difh : Serve with Sugar as the lafl.
Ba'ignets de Blanc-mange.
Blanc - mange Fritures.
"VT I X a quarter of a pound of Rice-flour, with a
couple of Eggs, fome fine Sugar, a little Salt,
and a pint of Cream ; fimmer it on a flow fire about
an hour, flirring it often for fear it fhould burn at the
bottom : When it is quite thick, add pounded Breafl
of Fowl, Orange-flowers, Macaroni-drops, and fine
chopped Citron ; flatten it like a Pafle with Flour, let
it cool, and cut it in what fhape you plcafe to fry
Finilh with rafped Sugar as ufual, or glazed.
Ba'ignets de Pommes en Piedefteav.x*
Apple Fritures on Pedeftals.
/"^ U T ten or twelve good baking Apples in two, or
leave them whole if fmall ones ; peel them, and
take out the Pippins with a Gorer ; marinate them
three or four hours in Brandy, Sugar, Orange-flower
Water, and Lemon-peel ; drain and flour them to fry
in a very hot Friture, and glaze them with Sugar and
a hot Salamander or Shovel. The Pedeftals are made
with bits of Puff-pafte baked, cut with Putts-d'amour*
moulds ; raife them properly upon each , other, inter-
mixed as you think proper.
The PROFESSED too K. 45 1
BiUgnets de Pommes en Surpr'ife.
Apple Fritures mafked, &c. &c.
eight large Apples in two, hollow each piece in
the infide, and marinate them as the lafl : When
readv to fry, fill the hollow with Sweet-meet, or Jelly;
wrap each piece in a thin Pafle, and dip them in a
good Batter to fry of a fine brown Colour ; powder
ibme with Sugar, and glaze others for variety.
Baivnets d la Marifc.
O
Bride Fritures.
p E E L and gore the Apples, cut each into four or
five round flices, and marinate them as the former;
dip them in a good Batter made of Cream, Sugar,
Flour, Wine, and Yolks of Eggs : Powder with Su-
gar, or glaze them according to all others.
Baignets de Pecbes & d'Abricots.
Fritures of Peaches and Apricots.
HEY are peeled and marinated like the Apples :
You may either wrap them in a very thin Pafte,
and dip in Batter, or only flour them to fry : Serve
very hot with rafped Sugar.
Baignets a, la Crfrne.
Cream Fritures.
J>OIL half a pint of Cream, with a little Salt, Su-
gar, and the bignefs of an Egg of Butter ; put as
much Flour to it as the Cream can foak ; make it
pretty dry by keeping it on the Fire, then work it
with a couple of Eggs ; roll it pretty thick, cut it
into lozenges to fry, and glaze them with Sugar.
Baignets de Fraifes.
Strawberry Fritures.
TV/TAKE a Pafte with Flour, a fpoonful of fine O5J>
chopped Lemon-peel, Whites of Eggs beat up,
G g z and
452 *fbe PR'OFESSED COOK.
and white Wine in equal quantities, fufficient to make
it pretty foft, and juft fit to drop with a fpoon ; mix
fomc large Strawberries with it, and drop the bigncfs
of a Nutmeg in the hot Friture for as many as you
propofe to make : Be careful to take them out in
the order they were put in, drain them, and glaze
them with Sugar.
Ba'tgnets de Sureau, &? de Vlgne.
Elder Flower and Vine Leaf Friturcs.
*TpHOSE of Elder Flowers are made while they are
in bloom; and thofe of Vine Leaves, by breaking
off the tops of the fmall tender fhoots in little bunches :
Both are to be mariniated as the Apples on Pedeftals :
When drained, dip them in good thick Batter to fry,
and ferve with rafped Sugar as moft ufual.
Ba'igncts d FEfpagnok*
Spanifti Faftiion, or Orange Fritures.
*TpAKE one or two preferved Oranges, which cut into
as many pieces as you think proper ; make a good
thick Batter with fweet Wine, and finilh thefe as all
others. The fame may be done with Lemon, Berga-
motte, or any other Fruit.
Ba'tgnets de Ramequ'ms.
TV/TAKE a Pafle as directed for Rameqnins, page 434,
•*••*• flatten it pretty much, and put it to cool upon a
pewter Diih, with a little Flour under and over: When
you are ready to fry, cut it into fmall pieces, roll it
about the bignefs of a Nutmeg, and fry of a good
colour : Serve very hot, with raiped Sugar over.
Ba'ignels a la Daupkine.
Dauphin Fritures.
A/TAKE a Pafle rather fupple, with an equal quan-
tity of Flour and Sugar, Macaroni-drops bruifcd,
preferved Orange-flowers, and Lemon-peel, all chop-
ped
The PROFESSED COOK. 453
ped very fine ; mi^c it with Whites of Eggs until it is
of the confidence required, which is to be juft hard
enough to bear working with a Rolling-pin ; roll it in
flieets about the thicknefs of a half crown, and let it
cool to harden ; then cut it into what fhape and form
you plcafe, with moulds of any forts of flowers : Fry
this as ufual, and glaze with Sugar.
Baignets a la Fermiere.
Fritures, the Farmer, or Houfe-wife Falhion.
I X fome well-drained frelh Cream-cheefe with
Salt, two fpoonfuls of Flour, a few Eggs, and
a fmall quantity of Sugar ; when thefe are all pro-
perly worked together, butter a fheet of paper, and
drop it thereon fcparately ; put the paper with the
Cream into hot Friture, and when they loofen from
the paper, take them out, and continue frying brifkly
of a good colour : Serve with rafped Sugar over.
Baignets d la Nonnette*
Nuns Fritures,
H E S E are done with Pate Royale, fee page 394 ;
flour it to make it of a proper confiftence, cut it
in what lhape you pleafe to fry, and finilh as vifual.
Baignets en Caijjcs.
Fritures in Paper Cafes,
TV/TAKE the fame preparation as for thofe au Blanc-
mange, all to the Meat part^ which is not to be ;
prepare one dozen or more of fmall paper cafes in dif-
ferent fhapes, rub the infide with Butter, and fry in a
very hot Friture : When done, take them out of the
paper, and glaze that part that was in the paper with
Sugar and a Salamander, or dip them in Carameled-
Sugar.
Gjg 3 Baigneis
454 tte PROFESSED COOK.
Ba'igtiets de plufieurs Fapns.
Different forts of Friturcs.
A/I IX a frefh Cream Cheefe with five or fix Eggs,
fome Salt and Sugar, a pint of Cream, and Flour
fuff.cient to make it pretty fubitantial ; boil it, flirring
continually; when it is become quite thick, flour your
Difli, fpread it therein, and then fhake fome Flour over
it ; let it cool, and cut it to what ihape you like. You
may alfo mix Almonds, Citrons, Orange-flowers, Pi-
ftachio-nuts, or any thing elfe therein, and whatever
of thefe you mix with it, gives the name.
Baignets Mignons are made of a Crime Vekv.tee, baked
pretty hard, cut in pieces, rolled in Flour, and fried \
glaze them with Sugar, and a hot Shovel.
Roties d la M',nitne.
Toafts, after an order of Friars fo called.
pretty large pieces of Bread Crumb, and fry
them in Oil ; put them into the Table Difh, when
properly drained ; mix chopped Parfley, Shallots, Ca-
pers, Pepper, and a pounded Anchovy, with fome
good Oil ; pour this over riie Toaft, and garnim round
with Fillets of Anchovies foaked.
Roties a la Genoife.
Genoefe Toafts.
LARD a French Roll with half Ham and half An-
chovies ; cut it into Toafts, and add a thin ftice of
Bacon to each ; dip them in a good thick Batter, made
moftly with Eggs, fry flowly, and drain them very
well with a linen cloth ; ferve a Ravigotte Sauce under.
Rotle d rinfante.
Spanifh Toaft ; from Infanta, Spanifh Princefs.
A /TAKE the fame Preparation as diredted for Crime d
la Moelle, Page 420 ; make an Almond-pafte,
which you prepare as a Toaft ; raife a little Border ;
bake
The PROFESSED COOK. 455
bake them ; and when cold, pour fome of this Cream
therein, as high as the Borders ; brufh it over with
Whites of Eggs, beat up with Sugar ; and colour them
with a hot Shovel.
Roties au Mortier.
Pounded Toafts.
TLJAVE a bit of rich Pafte, which put into a Mortar,
with a Veal Kidney roafted, a little of the Fat,
Salt and Sugar, two or three bitter Almond Bifcuks,
or the Almonds alone, Orange-flowers, Lemon-peel,
and a little preferved Citron ; pound all thefe together,
and add four Whites of Eggs, beat up, to bind them ;
put this upon Bread Crumb, cut as Toails, and bake
in the Oven.
Rotie de Bretagne.
Britanny Toaft.
all forts of Sallading Herbs, and mix them
with Salt, Pepper, Butter, and a Lemon Squeeze;
ferve this upon toafted Bread.
Roties de Foies gras.
Fat Liver Toafts.
TV/TAKE a Farce, finely chopped, with Bread foaked
in Cream, Truffles, one or two fat Livers, Mar-
row, Parfley, Shallots, Pepper and Salt, all well mixed
with Eggs ; fpread it upon pieces of Bread cut into
Toafts, Bread, and Farce, much of an equal thicknefs;
fmooth them over with a Knife dipped in Yolks of
Eggs ; ftrew Bread Crumbs over, and fry them : Serve
a clear Sauce under.
Reties de Rognons de Veau*
\7 MT- 1 T- A
Veal Kidney Toafts.
*
a roaded Kidney, with half of its Fat; fea-
fon it with Pepper and Salt, chopped Shallots,
Parfley, and a little green Sweet Bafil ; mix it together
G g 4 with
456 17x PROFESSED COOK.
with Yolks of Eggs, and lay it upon pieces of Bread,
as the former, or cut the Bread in what fliape you
think proper ; finilh them with Bread Crumbs ; put
them into a Baking-diih, upon thin Dices of Lard, to
bake in the Oven ; when done, drain the Fat off", and
wipe the Bread with a Linen Cloth ; ferve with a little
Gravy under.
Roties au Jamb on*
Ham Toafts.
/"*»UT as many thin flices of Ham as you propofe
r making Toafts ; (it muft be foaked fome time, ex-
cept it fhould be quite frelh;) foak the flices of Ham,
in a Stewpan, over a How Fire ; turn them once or
twice, (they require but a fhort time to do ;) take the
Ham out, and fry the Bread in the Fat ; you may add
a little Butter ; put them on the Tabk'difh, and the
flices of Ham upon them ; keep them warm : add to a
little Cullis, in the fame Pan, a little Vinegar, and Pep-
per ; boil it a moment, flirring with a Spoon : Serve
this Sauce upon the Toafts. — You may make the fame
with frelh Bacon, alfo pickled Pork, which is to be
dipped in Batter, and fried : Serve upon fried Bread,
with a little Sauce under.
Roties de Foies de Rales, & autres.
Toafts of Scate Livers, and others.
"V/TINCE the Livers of any forts of Fifh, alfo Par-
fley, Shallots, Capers, Pepper and Salt ; fimmer
it on the Fire fome time, with a good bit of Butter,
then let it cool ; fry fome Bread in Butter, cut into dif-
ferent fhapes, and lay this Preparation upon it, and
crofs-bar it over with fillets of Anchovies ; bafte with
melted Butter, and Bread Crumbs, bake in a mild Oven
about half an hour on a Baking-plate, and ferve with
6 little melted Butter, and a good Lemon Squeeze.
Rfakt
The PROFESSED Cooic* 45?
Roties a VAllemande.
German Toafts.
'T'HE remainder of a Ragout of Salpicon will do for
this as well as to make a frefh one ; chop it finer
than for a Ragout, and mix a little chopped Parley
?nd Shallots with it, and two Yolks of Eggs ; reduce
it very thick on the Fire ; when it is cold, put it upon
toafted Bread cut to what form you pleafe ; ftick bits
of hard Yolks in it, and rub it over with raw ones beat
up i garnifh with Bread Crumbs ; fry in a very hot Fri-
ture, or bake in the Oven : Serve a little Cullis Sauce
under, with a good Lemon Squeeze, Sec Salpicon Sauce.
Roties de Legumes.
Toafts of Garden Greens, Sec.
A/TAKE a Ragout of Spinach, or any other ; feafon
it as if for the Table, without Toaft ; when it is
cold, mix it with a few Yolks of Eggs, finifh after
the fame manner, with Eggs and Bread Crumbs, and
fry or bake it.
Roties en Rocbers.
Rock, to look like Bifcuits fo called.
ATAKE a Cream as directed for Franchipane, Page
419. When it is cold, mix it with four "Volks of
Eggs, and beat the Whites to a froth ; fprcad the
Cream upon pieces of fried Bread, cut in different
lhapes ; mix fome Sugar with the Whites, put the
froth upon it indifferently, and a little ralped Sugar
over ; bake in a foft Oven j ferve dry, hot or cold.
Roties foi'fflees,
Puffed or railed Toafts.
pOUND the Breaft of a roaftcd Fowl, with fome
Beef Marrow, Parmefan Checfe, five Yolks of Eggs,
a&d the Whites whipped to a froth ; prepare it upon
pieces of Bread cut like Toafts, and fry them in Butter ;
rub
^f PROFESSED COOK.
nib them over with Whites of Eggs ; and garnifh with
Bread Crumbs and Parmclan Cheefe mixed ; bake in
the Oven, and ferve a good relifhing Cullis Sauce un-
rfer, — You may make a Toafl with Truffles. Mufti-
i • • r
rooms or any thing clle in the fame manner.
Pommes en Farbalat-
Apples feflooned.
T)EEL fome Golden Pippins, or any other good {lew-
ing Apples, gore them whole, and flew them to
three parts with Sugar, and a little Water ; make the
Syrup pretty rich, to clog to the Apples, and wrap them
round with a thin Pafle, cut with a Pafle-cutter, (which
are moilly fcol loped) and make Knots or Flowers with
the fame Pafte, to put on the top of the Apples ; rafp
Ibme Sugar over, and bake a moment in the Oven.
Pommes en Colt ma f on.
Apples in the fhape of Snails.
A/TAKE a Marmalade of Apples, as dire&ed for Tarts
of the fame ; make a thin Pafle, in which put
fome of this Marmalade, and form it in the fhape of
Snails, or any thing elfe ; brufh them over with Whites
of Eggs frothed with Sugar, and give them a good
colour in the Oven. — Although thefe are direclly
Apple Puffs, yet as variety of fhapes for the fame
thing are agreeable, according to the form you give
them, fo they muft be named.
Pommes en Surprife.
Mafked Apples.
pREPARE the Apples as directed for Farbalaf, only
make a larger gore in the middle ; let them cool,
to fill with what fort of Sweet-meats you pleafe ; wrap
them in thin Pafle, and garnifh with fmall Flowers, or
any thing elfe cut according to fancy ; rafp fame Sugar
over, and bake them in a foft Oven.
Pommes
PROFESSED COOK, 459
Pommes Farcies.
Stuffed Apples.
/7JOR.E them as the laft, and fill them with a good
Franchipane Cream ; bruih the outfide with Whites
of Eggs, to make as much Sugar Powder flick thereto
as poffible, and bake them in a mild Oven, upon the
Piih you intend for Table : Serve either hot or cold,
Pommes Glacees.
Apples in Jelly, or glazed.
pEEL them, and leave the Tails ; gore at the oppo-
fite fide, not quite through, and boil them with half
a pint of red Wine, fome Sugar, and a fpoonful of
Brandy, ; (obferve that this is calculated for about a
dozen, and fo in proportion,) fimmer them {lowly, that
they may not break; when almoft done enough, take
them out, reduce the Syrup to a Caramel, and put in
the Apples rubbing them all over with it ; or you may
wrap them in a thin Pafte, and iinifh as directed for Far-
balat, glazed with a white Glaze, as directed in
Pommes au Cbocolat, Pommes a la Creme of any Sorts, are
finifhcd after the fame Manner, either glazed or not.
Pommes au Gratin d la Creme ; when boiled as the laft,
put fomc prepared Cream into the Table-difh, on a
How Fire, to catch a little at Bottom ; the Apples
upon it, and more Cream over ; keep the Dim fome
tim,e between two Fires.
Pain de Jambon a la Mayence.
Ham Roll, or cold Loaf.
£UT thin flices of ready-boiled or roaftcd Weflpha-
lia Ham ; make a little Farce with fome of the
Fat and chopped fweet Herbs ; have fuch kind of
Pafte as is made for French Rolls, beat a bit of it
fiat with the hand, according to the bignefs required,
put
460 <T/je PROFESSED COOK.
put fome of the Farce upon a few flices of Ham, then
the Paft, and continue this two or three times over,finiih-
ing with the Pafte, whigh you form as a fmall Loaf that
nothing elfe may appear ; bake it upon a Baking-plate
in a middling Oven : Serve cold. — Thefe kinds of
Loaves are moftly ufed on a journey, as being very
convenient to carry about.
Pain en Surprlfe.
Mafked Loaf.
'TTAKE a French Roll well crufted, and take out all
the Crumbs ; dry the Cruft in the Oven, glaze it
all over with white Glaze, and put it again a moment
into the Oven to dry ; when it is cold, fill it with
Blanc-mange ; and' when pretty thick, put it on the
Table-difh in a cool place, or upon Salt, or Ice, till
the Blanc-mange is quite firm : This is done either with
one large Roll, or three or four fmall ones,
Pain de Morilles £f? de Champignons.
Morel, or Muftiroom Loaf.
a flice of Bread round the Loaf about an inch
thick ; fink it about half, leaving a pretty thick
border ; pare it properly in fcollop, or in any other
fhape, to give it a handfome look; fry it in Butter,
and ferve a good Ragout of Mufhrooms or Morels in
it ; you may likewife ferve Afparagus, Peafe, or ftewed
Spinach in the fame manner : The two firft are alio
ferved upon a flat Toaft, or fried Bread, or half a
Roll dried in the Oven, and put into the middle of
the Difh. — Some Bakers in London make little hollow
Rolls fit for the purpofe, .which they call Oyfter Rolls,
as being often ufed to ferve Oyfter Ragout in.
Pain a I'EJpagnole.
Spanifh Loaf, from being dipped in Spanilh Wine,
'"TAKE out' all the Crumbs of five or fix fmall Rolls,
fill them with a ready-prepared Cream, and cover
the
PROFESSED COOK. 461
*
the holes with the bits cut off to make them appear
as if whole ; foak them in fweet Spanifh Wine a little
i while, then flour them to fry and glaze.
Pain a la Crime*
Cream Loaf.
KE the Crumb out of a good large round Roll
rafped, and foak the Cruft a little while in Milk,
Sugar, and Lemon ; then drain and fill it with Fran-
chipane Cream, and flop it up as the laft ; put a little
Cream into the bottom of the Table-difh, the Roll
upon it, and pretty thick of Cream all over, with
Sugar Powder ; bake it in a pretty hot Oven to give
it a fine brown Colour.
Pain a la Ducbejfe.
Duchefs Loaf.
T> O U N D half a pound of fweet Almonds fcalded,
half a quarter of a pound of Pillachio-nuts, as much
dried preserved Citron Chips, and half a pound of
Sugar : When all is finely pounded together, mix it
with fix Eggs, or more -if required; beat up the
Whites ; butter the Diih you intend for Table, and
put this compofition upon it in the form of a fmall
Loaf; bake it in a mild Oven, glaze it white, or rub
it over with Whites of Eggs, and garnilh it with
Colours, or Nonpareils.
Macaroni.
An Italian Pafle.
'T* H E French Author names in what ftreet the belt
is fold in Paris ; but I fhall not take upon me
to be fo affirmative for London ; it is however necef-
fary to obferve, that it is very apt to be mufty, which
is very eafily found out by fmelling, and fo of all
Italian Pafte in general : It is to be boiled in good
Broth ; when it is very tender and thick, mix fome
Panne fan
462 The PROFESSED Cook.
Parmefan Cheefe with it, or Gruyere, put it upon the
Tabie-difh, and colour it in the Oven, or with a
Salamander,
Fondues en Caifles.
Melted Cheefe in Paper Cafes.
"P"OR one dozen of little Paper-cafes of about an inch
fquare, melt or toaft a quarter of a pound of Swifs
Cheefe, half as much Parmefan, fome good Cream
Cheefe in proportion, to anfwer to the French Fronnige
de Erie ; then mix it in a Mortar with four or five
Eggs one after another, fill the Cafes with it, and
bake a element in a foft Oven that is hot enough to
give them a good gold colour.
Here, in the original, follows a Pov.d'mg a YAngkife ;
but as I find that a kitchen-maid of fix weeks prac-
tice can make a better, I fhall take no further notice
of it.
Gaufres a la Flanmndc.
Flemifh Wafers.
UANTITY for one dozen, according to the Fle-
mifli Wafer-irons : Mix a pound of Flour with
a pint of Cream, a little Yeaft, a little Salt, and a
pound of melted Butter ; keep it in a warm place
about half an hour or more ; if it is not liquid
enough to pour eafy with a large Spoon, add more
Cream ; warm the Iron, rub it with Butter tied in a
Cloth, or a bit of frem Bacon, and pour a fpoonful
of this Batter on it ; bake them of a good brown co-
lour, turning the Iron once or twice : Serve hot. They
are alib ferved in hot Cream.
Laltances de Carpes a la Hollandoife.
Carps Roes Dutch Fafhion.
"D OIL a dozen of fmall white Onions fcalded in half
a pint of white Wine, a faggot of fweet Herbs, a
good bit of Butter, Pepper and Salt : When three
parts done, put fcalded Carps Roes into it, and finilh
the
ffbe PROFESSED COOK. 463
the boiling ; (they require no longer than time enough
to fmifti the Onions very tender) reduce the Sauce
pretty thick; put the Roes into the middle of the
Difh, and the Onions round : Mix a little Spinach-
juice with the Sauce, to give it a pale green colour, or
a flrong green if you think proper : Serve the Sauce
upon the Onions only, or in the bottom of the Dilh,
and the reft upon it; garnifh it round with fried Bread.
— Carps Roes are alfo drefled as 3 Chicken Fricaflee,
with Mufhrooms, a little chopped Parfley, and white
Liaifon Sauce.
Laitances de Carpes a. la Belkvue*
Carp Roes, agreeable, well-looking,
CCALD the Roes in warm Water, and prepare a
Stew-pan with thin flices of Lard, and one like of
Ham ; upon this a fcalded Sweet-bread, a faggot of
fweet Herbs, Onions cut into hoops pretty thick, a
glafs of white Wine, whole Pepper, and a little Salt ;
(or none if the Ham is not very frefh) when the
Sweet-bread is almoft brazed enough, put the Roes to
it, a little Broth, and about two dozen of Craw-fifli
Tails picked ; limmer together about a quarter of an
hour ; then put the Sweet-bread into the middle of the
Dilh, with two or three of the Onion-rings upon it,
which you bafle with Whites of Eggs to make them
ftick the better ; fill them with Craw-filh fpawn boiled
a moment in a good Cullis, and the Roes and Crew-
fifh Tails round feparately ; add fome good rich Cullis
to the Sauce, make it pretty thick, lift it in a Sieve,
and pour it upon the Roes only.
Laitances de Carpes a FAnvkifei
f & J
Carp Roes Englifh Falhion.
"D OIL fcalded Roes about a quarter of an hour in
fome good Jelly Broth, feafoned with Pepper and
Salt : When ready to ferve, add a bit of Butter rolled
in Flour, limmer it a moment without boiling, eidd a
Lemon
464 tffc PROCESSED COOK.
Lemon Squeeze, and let the Sauce be of a middling
confiftence, neither very thick, nor clear and thin.
A la Bechamel, done with Bechamel Sauce; fcald them
firil, and fimmer them a while in it.
Laltances de Carpes f rites.
Carps Roes fried.
CjCALD them as ufual ; and when they are well
drained, marinate about an hour with Lemorr
Juice and a little Salt ; drain and flour them to fry in
a very hot Friture to give them a good brown colour i
Drain upon a Sieve, or with a Cloth ; fqueeze an
Orange over, and garnifh with fried Parfley.
Timbals d'Anchols.
Anchovies in Moulds.
"HUB the infide of the moulds with a little Butter,
and garnifh them all over with fillets of Anchovies
foaked, intermix them handfomely with fillets of Breafl
of Fowl roafted, fill them with light well-feafoned
Farce, and bake in the Oven ; turn them over in the
Diih, and ferve a little Cullis Sauce under.
Anchois au Bafilic.
Anchovies with Bafil.
TXf ASH them very clean, and fplit each in two ;
take the bone out, and foak them about an hour
in a little white Wine, with a few Leaves of fweet
Bafil ; then drain, and dip them in Batter made of
Eggs and Wine ; ftrew Bread Crumbs over, and fry a
moment : Serve with fried Parfley. — When foaked in
this manner, they are alfo wrapped in thin Pafte,
giving what form you pleafe when fried.
Anckois au Parmefan.
Anchovies with Parmefan Cheefe.
COAK the Anchovies very well, each being fplit into
four fillets ; fry fome Bread cut in the fame man--
ner,
The PROFESSED COOK. 465
Her, and put a little Cullis in the Table-diili, with
chopped Parfley, Shallots, and rafped Parmefan ;
place the bits of fried Bread thereon with tafte, then
the Anchovies upon the Bread ; pour a few drops of
Cullis over, and add a Lemon Squeeze ; cover it over
with Bread Crumbs and Parmefan, and give it a good
colour in the Oven.
Orcllles de Lievres &* de Lapins de plujieurs faf ons.
Hares and Rabbits Ears, to different Sp.uces.
CCALD them well as thofe of Lambs, and braze
them tender in a light Braze, with a glafs of Wine
and one or two flices of Lemon : When they arc very
tender, put them to what Sauce you pleafe ; or fry,
dipped in a good thick Batter. The Sauce ought to
be pretty reliming.
Gelee de Viands.
Meat Jelly.
A CCORDING to the quantity wanted, life Knuckle
of Veal, a Cock Fowl, or half a one, and Water
fufficient ; fkim it very well, and boil it until the Meat
is quite done ; fift it in a Sieve, and fkim the Fat clean
off; let it reft to fettle ; then pour the clear into a
Stew-pan, and boil it with Lemon-peel and Juice ac-
cording to difcrction, a little Salt and Sugar, three or
four Eggs, the Whites beat up and the Shells pounded;
Itir it continually until it grows, clear, and is reduced
enough to turn to Jelly ; dip a Napkin in warm Wa-
ter to take out any fmell it might have ; {train it, and
tie it on a Jelly-ftand ; flrain the Jelly feveral times
through, keeping it in a warm place while it is {train-
ing, and pour it into the moulds or glafles before
it is cold.
Pled de Veau, Calves-feet Jelly, is made after the
fame manner, mixing what quality and quantity of
Wine you pleafe therewith.
H h Gtlee
466 The PROFESSED COOK.
Gelee de Blanc-man<?L
o
TV/TAKE a Meat Jelly as the former, as far as mixing
the Eggs, which muft here be omitted ; when
you think it is reduced enough for a Jelly, add fome
pounded fweet Almonds mixed with Cream, and ftrain
through a Napkin feveral times like a Cullis, while it
is warm, rubbing it hard with a fpoon in fifting to make
it tafte of the Almonds ; pour it into what mould you
pleafe to cool upon Salt or Ice : It mould not be too
fubftantial, yet it ought to be very white. — Bkuic-
mange is alfo made with Almond-milk, Cream, and
Ifinglafs, to make it form to a Jelly : The Ifinglafs
fhould be ufed with moderation, as it is apt to give
a bad tafte to whatever it is ufed with.
Continuation de Petit s Plats d' Entremets.
Small Laft-courfe Difhes continued.
Hultres grilles.
Broiled Oyfters.
TV/TELT a little Butter with chopped Parfley, Shal-
lots, a little Powder of Baiil, and coarfe Pepper;
put a little of this into each Oyftcr, roll it in Bread
Crumbs, and broil quickly ; (they may be broiled
fingly, or in their mells with this Seafoning) colour
the top with a hot Salamander. — They are alfo broiled
with Bread Crumbs mixed with Yolks of Eggs, a
little Pepper and Butter, and done in the Shells.
Huitres frites.
Fried Oyfters.
J^JARINATE fome large Oyfters with Vinegar,
chopped fweet Herbs, and Pepper; drain them
to dip in a thick Batter to fry: Serve with fried
Parfley.
ff ultra
The PROFESSED COOK. 467
Huitres en Ragout.
Ragout of Oyflers.
CCALD them in their own liquor without boiling;
then drain them, and prepare a Sauce with fome
good Broth or Cullis, a piece of Butter, fome Pepper,
chopped Parfley, and a fpoonful of good Oil ; iimmer
the Oyfters a little while therein ; make the Sauce
pretty thick, and add a Lemon Squeeze when ready
to ferve. — They are alfo drefled like a Chicken Fri-
caffee, or in Rolls, with Bechamel Sauce.
Huitres fautees.
Oyfters jumped, or done in a hurry.
^p O do them quickly, and to eat them hot, without
any other preparation, put them on a Gridiron
upon a fmart Fire, and hold a hot Salamander over
them, which will make them open very foon : Serve
quite hot ; or if you have a hot Oven, put them in it,
which will anfwer the fame end with lefs trouble.
Huitres d I'EJpagnole.
Oyfters, Spanifli Fafhion, or with Spanim Sauce.
A/TAKE a little Farce to form a Gratin in the bottom
of the Table-dim, with a few chopped Oyfters,
Parfley, one clove of Garlick, a bit of Butter and
Pepper ; put fcalded Oyfters upon this ; pour a little
Sauce over, made of a little Cullis, chopped Mufh-
rooms, a bit of Butter, chopped Capers, afld one
pounded Anchovy ; cover it over with Bread Crumbs,
keep the Dim on a flow Fire, and a Brazing-pan
Cover over it, with Fire thereon : When ready, ferve
a little Spanilh Sauce upon it.
Huitres a I'Etuvee.
Stewed Oyfters.
CCALD three or four dozen of Oyfters in their liquor
a moment ; then ftrain the Water in a Napkin for
H h 2, fear
468 Tve PROFESSED COOK.
fear it fhonld be fandy ; put it into a Stew-pan, with
two or three fpoonfnls or good Cullis, coarfe Pepper,
chopped Parfley, green Shallots, and a glafs of white
Wine ; boil it, and reduce it pretty thick ; put the
Oyfters into it to warm xvithout boiling, and garnilh
the Dim round with fried Bread.
Hultres en Coquilles.
Scolloped Oyfters.
'TpHIS has been obferved already. — Hatelet d'Huifres;
fcald the Oyfters as ufual, without boiling ; drain
them well, and give them a few turns in a Stew-pan
on the Fire, with a good bit of Butter, chopped Par-
fley, Shallots, Pepper, and a few Yolks of Eggs ;
then fkewer them with as much of the Sauce as pof-
fible, ftrew them with Bread Crumbs, and broil a
little while : Serve without Sauce.
Huitres en Surtout.
''T'HIS is done in the fame manner as the Coqullles,
only with a Farce made of Fifh and good Seafon-
ing : You may alfo make a Farce by chopping the
Oyfters, and mixing them with Bread Crumbs foaked
in Cream, Shallots, Parfley, Muftirooms, a few Yolks
of Eggs, Pepper, and a little Salt ; fill the Scollops
with it; put Bread Crumbs and Parmefan Cheefe
over, and bake in the Oven about a quarter of an
hour. — Moules, MufTels, are drefled in all the different
ways of Oyfters.
Ecreviffes au Court-bouillon.
Craw-fifh, plain boiled.
TDOIL them with half Wine and Water, or Vinegar
inftead of Wine, Salt, fome fweet Herbs, half
an Onion, or a whole one, according to the quantity j
and if you would give them a particular tafte, keep
them in Milk and Parfley about ten hours alive ; then
as ufual.— You .may alfo put a fpoonful of Ani-
'The PROFESSED COOK. 469
feed in the liquor while they are boiling. — This laft is
the Dutch fallfiion, and it gives them a very agreeable
tafte when ufed with judgment and moderation ; trim
the fmall. Claws or Fins, and lay them neatly on the
Table-difh.
s a la Pouleftc, on d la Bechamel.
Craw-fifh Fricafl'ee, or Bechamel Sauce.
boiled as the former, pick the Tails with-
out feparating them from the Bodies ; trim the
Fins off, and cut half of the large Claws off alfo ;
clrefs them as a Chicken Fricaflee, with Muihrooms,
&c. being prepared in the fame manner. — They are
alfo warmed in Bechamel Sauce without boiling ; add-
ing a little chopped Parfley.
Ecre-viJJcs farcies.
Stuffed Craw - fifh.
T> O I L fome large Craw-fifh as ufual ; ftrip off the
Body-fhells and the Fins under the Tails ; make a
little Farce with the remainder of a well-tailed Ra-
gout ; (the Salpicon is the belt) fill them as large as if
the Shells were on ; rub this Farce over with Yolks of
Eggs, fprinkle with Bread Crumbs, and fry them. —
You may alfo bake them in the Oven ; then ufe the
Whites of Eggs to brufh them over with ; (a very
mild Oven will do, or a Brazing-pan Cover as ufual)
and add a good Lemon Squeeze under when you are
ready to ferve.
Ecrevtffes a la Flamande.
Craw-filh, Flemifh Fafhion,
T)OIL them in Beer, with a good quantity of Butter,
a faggot of fweet Herbs, coarfe Pepper and Salt ;
boil on a fmart Fire, and ferve in the liquor with f^rigs
pf Parfley taken out of the Faggot.
H h 3 Ecrevijes
PROFESSED COOK.
Ecrevijfts d Vltalienm.
Craw-fifh, Italian Falhion.
rPHESE are boiled with all forts of Seafoning, two
fpoonfuls of Oil, two glaffes of white Wine, the
Juice of a Lemon, half a clove of Garlick, Mufh-
rooms, and juft Water fufficient to make liquor
enough. This is calculated for a quarter of a hun-
dred : Serve in their own Sauce.
EcrevlJJ'es a Vlntendante.
Craw-fifti Intendant.
p U T fome large Craw-fHh into a Stew-pan, with a
good bit of Butter, the Juice of a Lemon, chop-
ped Truffles, Mufhrooms, Parfley, Shallots, Pepper
and Salt ; fimmer them on a flow Fire till they are
done ; let them cool, and thicken the Sauce with
Flour and Yolks of Eggs fufficiently to be like a
Farce : When it is cold, wrap the Craw-fifh in it each
feparately, lay them on the Table-difh, ftrew them
with Bread Crumbs, and give them a good colour in
the Oven : When you ferve them, add a good Lemon
Squeeze,
Ecrevijjes aux 'Trufcs*
Craw-fifli with Truffles.
"D O I L the Craw-fifh limply, with Water, Salt, and
Vinegar ; when they are cold, pick the Tails, and
pound the Bodies to make a Cullis, as directed for
Craw-fifh Cullis ; put a few Truffles into a Stew-pan
cut into large flices, a quantity of Butter accordingly,
a faggot of fweet Herbs, and a few fpoonfuls of Con-
fommee : When the Truffles are almofl done, put in
the Tails to fimmer fome time, till the Sauce is much
reduced, with a little Pepper and Salt ; take out the
Faggot, and add the Cullis juft long enough to warm
together before you ferve,
PROFESSED COOK. 471
Ecrevijfcs a la Sa'mte Menebottlt.
Craw-fifh St. Manehoult.
are ftewed like thofe a VIntendante, and dip-
ped in Batter ; garnilh with a good deal of Bread
Crumbs, by baiting with melted Butter while broiling,
and throwing more Bread Crumbs over : Serve a little
Gravy and Lemon Sauce under them.
Ecrevijjes au Pontife.
Craw-fifh, with Pontiff' Sauce.
g O I L them in Water, half a Lemon fliced, and
fweet Herbs : When they are done, trim the fmall.
Claws off, cut off the tips of the largeft, and pick
the Tails without feparating from the Bodies ; put
them to warm in Pontiff" Sauce, and drefs them pro-
perly on the Dilh.
Ecrevijjes en Surtottf.
Craw-fHh mafked,
"DOIL them as the preceding, and make a Farce with
roafted Breafts of Poultry or Livers, a little fcraped
Lard, Bread Crumbs, three or four Yolks of Eggs,
Pepper and Salt, chopped Mufhrooms, Shallots, and
Parfiey ; pound thefe very well all together ; put fomc
of the Farce in the bottom of the Tabie-difh, the
Craw-fiih upon it, and more Farce over them ; bafte
lightly with Yolks of Eggs, and ftrew them with
Bread Crumbs ; give a good colour in the Oven, and
lerve with a clear Sauce and a Lemon Squeeze.
Ecrevijjes aux fines Herbes*
Craw-fifh flewed with fweet Herbs.
pUT a couple of fmall dices of Fillet of Veal into a
Stew-pan to foak on the Fire, with one ilice of
Ham, a good bit of Butter, chopped fweet Herbs of
all forts, and a glafs or two of white Wine; boil
flowly like a Cullis ; when the Meat is half done, put
H h 4 in
472 Tbe PROFESSED COOK.
in live Craw-fim enough for a middling Difh, having
firft trimmed off the Fins ; add Pepper and Salt :
When they are done, take out the Veal and Ham,
add a little Cullis, ikim the Sauce, and add a Lemon
Squeeze : Serve upon the Craw-fifh.
EcreviJJes a la Brocbe.
Roaflcd Craw-fim.
'"PRIM them as the laft, and put them into a Stew-
pan, with a bit of Butter, a glafs of Wine, fwcet
Herbs chopped, and two or three Dices of Lemon ;
fimmer on a flow Fire till they are dead ; then drain
them, fluff a little Farce in the Bodies, and tie them
to a fmall ikewer or fpit to roaft ; bafte with the liquid
of the boiling, with a Dim underneath to fave it ;
Afterwards fift this liquor to ferve under the Craw-fifli,
Ecreviffes a la Hate.
Craw-fim in a Hurry.
1>UT three or four fpoonfuls of good Cullis into a
pretty large Stew-pan, with a glafs of white Wine,
and all forts of Seafoning; cut feven or eight large
Craw-fifh in two, put them into the Stew-pan over a
fmart Fire, and flir them well to catch the tafle of the
Seafoning ; (a few minutes will do) add a good Le-
mon Squeeze when ready to ferve.
EcreviJJes an Monarque.
Craw-fim the Royal Faihion,
"DOIL the Craw-fim in the moft fimple manner ; take
out the infide of the Bodies, which fill with a
Farce made of Carp-roe, mixed with chopped Sweet-
breads, Butter, Pepper and Salt ; cover them with
Fim Farce properly feafoned, rub them over with
melted Butter, mixed with Yolks of Eggs, ftrew
Bread Crumbs over, and bake about half an hour in
$he Oven ; make a Sauce with two fpoonfuls of Veal
Gravy,
ffje PROFESSED COOK; 473
Gravy, as much Jelly Broth, the Tails cut into dice,
i a bit of Butter, Pepper, Salt, and Ravigotte Herbs
chopped very fine ; boil it a moment, and ferve under
the firft preparation. — They are alfo done without the
Shells, by flicking the Claws in the Carp-roe and
Farce, and finifhing after the fame manner.
Fromage d'Ecreviffis.
Craw-fifh Chcefe.
pOUND about three dozen of fmall Craw-fifh alive;
when pounded thoroughly, add one dozen of Eggs,
the Juice of a good Lemon, Salt in moderation, and
a pint of Cream ; flrain it feveral times through a fift-
ing Cloth, rubbing hard with a Spoon as for Peafe
Porridge, or any other ; then put it on the Fire, turn-
ing continually until the Curd is formed, and drain it
like a Cheefe : When done, put it on a Difh, flour it
under and over, and cut it into pieces to fry : Serve
with Salpicon Sauce, or Craw-fifli Cullis.
EcreviJJes a la Conde.
"DOIL a fpoonful of Oil, two glafles of Wine, and
two fpoonfuls of Cullis together, with a Laurel^
leaf, two or three flices of Onions, and the fame of
peeled Lemon, two Cloves, a little Bafil, Parfley,
Shallots, Pepper and Salt ; reduce it to a Sauce con-
fiftence, and fift it in a Sieve ; cut the Craw-fifh in
two alive, being properly trimmed ; boil them a mo^
ment, and ferve with a little Sauce under,
Beurre d'EcreviJfts,
Craw-fifh Butter.
1DOIL about half a hundred of middling Craw-fifh in
plain Water ; trim off the Tails, put the Carcafes
to dry in the Oven, or in any other manner, then
pound them very fine ; put this into a Stew-pan with
$ pound of good Butter, and ftir them continually for
about
474 2fo PROFESSED COOK.
about half an hour on the Fire to give it a good
colour : When the Butter is melted, lift it in a Sta-
mine like a Cullis, and pour it upon frefh cold Water
to cool; keep it in a pot for ufe. The Tails will ferve
for a Ragout, or to mix with any other thing ; alfo to
make a Sallad with fillets of Anchovies, fried Bread,
and fmall Saliading-herbs chopped.
Ecrevijjes d? Mer, Sea Craw-fifh ; Houmars, Lobfters;
Crabes, Crabs ; are all drefled after the different man-
ners of Craw-ftfli, allowing time and quantities of
Seafoning.
D'O M E L ET T E S.
Of OMELETS.
15 EAT up what quantity of Eggs you think proper
with a little Salt and Water ; melt fome good But-
ter in proportion to the quantity of Eggs, viz. about
a quarter of a pound for eight Eggs ; pour them into
the Frying-pan, ftirring continually over a clear Fire,
till the Omelet is formed and of a fine gold colour ;
put the Difh upon it to turn it over, and ferve hot.—
This is the mofl common and moft natural way : But
they are alfo made with any forts of chopped Sweet
Herbs, as Burnet, Taragon, Chervil, green Shallots,
£c. &c. and are called by the name of what is put to
them ; alfo with ftewed Greens, or- Minced-meat Ra-
gout, (as Livers, Kidnies, and others) provided it is
minced very fine, and properly feafoned.
Omelette a la Gendarme.
Military Omelet.
"\/[AKE a little Ragout of ftewed Sorrel, with a lit-
tle Parmefan Cheefe rafped, and mixed with
Bread Crumbs ; make two Omelets as the firft, put
this
The PROFESSED COOK. 475
this Ragout between, and garnifh the Difti round with
fried Bread, Handing up like a Pafte border ; which
you may do, by dipping the edge of each bit in
Whites of Eggs to make them flick ; pour a little
melted Butter over it, and ftrew Bread Crumbs and
Parmefan Cheefe as before ; give colour in the Oven,
or with a hot Shovel.
Omelette au Bajilk en Baignets.
Omelet with Sweet Bafil.
A/f AKE two or three thin Omelets with a little fweet
Bafil chopped ; cut them to roll like Olives, or
to what bignels you think proper : When they are
cold, dip them in good Batter, or wrap them in Pafte,
to fry : Serve with fried Pariley.
Omelette fouff.ec.
Raifed Omelet.
pUT eight or ten Yolks of Eggs in a good Bechamel
Sauce, well mixed ; beat up the Whites to a froth
to put to it in a deep Pan, and fome good Butter;
make it raife by keeping it over a fmart Fire, and
ferve as foon as poffible, as it will fall by keeping any
time after it is done enough.
Omelette a la Farce, Omelet with a Ragout of Stewed
Greens. — This is explained already,
Omelettes de Rognons de Feau, Veal Kidney.
Omelette au Jambon, with bits of ready-boiled Ham
in, or upon it; or a Sauce made with (lice of Ham,
and another flice minced therein, and poured over.
Omelette d la Crgme de Ris.
Omelet with Cream and Rice-flour.
lyj I X two fpoonfuls of Rice-^our, with three Eggs,
a little Salt, a quarter of a pound of fine Sugar,
a quarter
476 ffie PROFESSED COOK.
a quarter of a pound of good Butter, and a pint of
very good Cream ; boil thefe together until they grow
as thick as the Franchipane Cream : When almoft cold,
add a little chopped Lemon-peel, preferved Citron,
Orange-flowers, Macaroni-drops in powder, eight or
ten Eggs, the Whites well beat up ; garniih the infide
of a deep round Pan with a ftieet of Paper, well but-
tered on both fides, and bake it in the Oven ; turn it
over upon the Drill, and glaze it with a Sugar glaze.
Omelette aux Amandes.
Omelet with Almonds.
*TpHIS is done after the fame manner as the lad, by
mixing therein pounded fweet Almonds and a lit-
tle Beef-marrow melted and lifted. Make it either as
the laft, or in Petty Patee-pans, or any other forts of
moulds.
Omelette a la Servante, Omelet 'the Country Fafhion,
is done with chopped Parfley, Shallots, Sorrel, Pep-
per and Salt ; place Bread upon it, and roll it round.
A la Salnte Meneboult, done after the fame manner
as that a la Gendarme, except that you put a ready-
made Fifti-farce between, and finifh as the lad-men-*
tioned : You may alfo ferve an Omelet with any forts
of Cullis upon it : That of Craw-fifh is rather pre-
ferable ; then it is called Mafquee9 mafkcd, Sec. &c.
Omelettes d'Anckols, ou de Harengs Soreis.
Omelets with Anchovies, or Red Herrings.
THITHER of thcfc mud be well foaked, {tripped of
the Bones, and cut into fmall Fillets; mix with
the Eggs a couple of fpoonfuls of Cream, a little
fweet Bafil-powder, coarfe Pepper, Nutmeg, and bits
•of Butter : Bake it as ufual, not too ftiff, but of the,
confidence of Marrow.
Omelette
*The PROFESSED COOK. 477
Omelettes aux Onions.
Onion Omelets.
two or three fliced Onions in Butter till they
are quite done, add two Yolks of Eggs, and a
little chopped Pariley ; make two fmall Omelets with-
out Salt, put the Onions and a few fillets of Ancho-
vies upon them, and roll them length-ways ; have
fome pieces of Bread cut like toaft, and fried in But-
ter ; cut the Omelets according to the largenefs ^nd
length of the Bread, and place them thereon ; pour a
little melted Butter over, and ilrew them with Bread
Crumbs and rafped Parmefan Cheefe ; give them a
good colour in the Oven, or with a Salamander :
Serve what Sauce you pleafe under.
Omelettes a la Dauphine.
Omelets the Dauphin Faihion.
TV/TAKE a couple of thin Omelets, fpread them upon
a Difh, and garnifh with Piftachio Cream, Cher-
ries, and Apricot Marmalade ; roll them up to cut to
the bignefs of a little Almond Pafte, formed in
moulds, or any other Paftry ; glaze them with a
little Sugar and a hot Shovel.
Omelettes a la Creme.
Omelets with Cream.
T3 O I L a pint of Cream, with the Crumbs of a
•*~^ French Roll, chopped Parfley, green Shallots, a
little Pepper and Salt ; boil it till it is quite thick,
then add five or fix Eggs, or more, to make the
Omelet as ufual ; only obferve, that it requires a
longer time to do.
Omelette en Hatereaux. This is done thin, with chop-
ped fweet Herbs, Oil inftead of Butter, Pepper and
Salt : Serve with bits of fried Bread, garnifhed with
fillets of Anchovies, between two bits of Omelets,
cut to what bignefs you think proper.
Qmzletta
478 The PROFESSED COOK.
Omelettes d la Fermiere. See ditto, a la Servant e.
Omelettes au Pole, with minced Livers of Poultry or
Game : They are firft feafoned, and prepared as for
Ragout ; then either mixed with the Eggs, or ferved
between two, or folded in one Omelet.
Omelettes au Sang, with Blood : Mix with the Eggs,
cither Poultry or Lamb's -Blood, a bit of Butter,
and Seafoning.
Omelette au Parmefan.
Omelet with Parmefan Cheefe.
"D EAT up about a dozen of Eggs, and mix therein
a couple of fpoonfuls of rafped Parmefan Cheefe,
fome Pepper, but no Salt, as the Cheefe will make it
fait enough ; make four Omelets of this quantity pretty
thin ; fpread fome Parmefan Cheefe over each ; roll
them up, and lay them on the Table-difh; pour a
little melted Butter over, and a little more Cheefe ;
put the Difh in the Oven about a quarter of an hour
to take colour.
Oeufs brouilles, viz. mafked : Inftead of being in
Omelets, they are done with the fame Seafoning, or
Minced-meats, as Omelets.
Oeufs en Neige.
Snow-balls of Eggs.
T>OIL about three half-pints of Cream, with a little
•*-* Lemon-peel rafped, a few drops of Orange-flower
Water, a little Salt, and a quarter of a pound of
Sugar ; reduce it to half in boiling ; break about
eight Eggs, feparate the Yolks from the Whites,
which lafl beat up to a froth ; put this into the Cream
by fpoonfuls while it is boiling, keep them feparated
like poached Eggs, and turn them about the fame ;
take them out to drain, according as they are done ;
tey them upon the Table-difli, one over another, and
mix
The PROFESSED COOK.
479
i mix the Yolks with the Cream, keeping it upon the
I Fire without boiling, only long enough to give it con-
fiftence, as is done to a Liaifon for a Fricaflee ; fift it
.-,' in a Sieve and lerve upon the Whites.
Oeufs d la Daupbine.
Eggs the Dauphin's Fafhion.
"DOIL a pint of Cream,, with a quarter of a pound
of Sugar, a little rafped Lemon-peel, and a bit of
Cinnamon ; fift it when you find that the Cinnamon
prevails enough, and put it to boil again ; boil five or
fix fpoonfuls of Whites of Eggs as the laft, and drain
1 them the fame : When the Cream is half cold, beat
1 up fix or eight Yolks with it, pour it on the Table-
dim, and bake it between two flow Fires ; froth up
the remainder of the Whites, which you put upon
1 the Cream, raifed in the middle ; powder it with Su-
1 gar, and keep it a little while under a Brazing-pan
Cover, or in a mild Oven : When ready to ferve, put
the Snow-balls round it, and garnifh with Nonpareils
as you mall think proper.
Oeufs au Cafe.
Coffee Eggs, or with Coffee.
A/TAKE fome good ftrong Coffee, let it reft to clear
as ufual, and fweeten it with Sugar according to
difcretion; beat up fix Yolks of Eggs, with about
four cups of Coffee, and fift it; pour this into little
moulds in the form of Eggs, or of any other, (do not
fill them quite) and bake in a mild Oven, or a Dutch
one, or with a Brazing-pan Cover between two Fires.
They are made after this manner, in the fliape of any
Fruits or Birds, if you have proper moulds, either
of copper or china, &.c. &c.
480 ^he PROFESSED CooK*
Oeufs a FEau ate Caramel.
Eggs with Water Caramel.
TDOtL a quarter of a pound of Sugar with a glafs of*
Water, until it is come to a pretty brown colour ;
then add a pint of Water, and boil about half an
hour, adding fome Cinnamon, Coriander, and Lemon-
peel : When this is half cold, beat up fix Yolks of
Eggs therein, fift it in a Sieve, and pour it on the
Difh you intend for table, or in Moulds or Cups as
the laft, and bake in the fame manner as au Bain*
Mane.
Oeufs bromlles a la Proven pie..
Maiked Eggs, Provencel Fa/hion.
T\ ONE with pounded Anchovies, mixed with a
fpoonful of Cullis, and half as much of the
Whites as Yolks of Eggs ; mam on the Fire to three
parts ; then put them on the Dim, and a little rafped
Parmcfan over ; bake a moment in the Oven.
Oeufs a Id Eagnolet. This is the common poached
Eggs, ferved with a yimagtette, viz. Iharpim Sauce,
and minced ready-boiled Ham flrewed upon the Eggs.
Oeufs a la Robert, done with Onions fried in Butter,
and ferved with Muftard, as a Sauce Robert.
Oeufs a la -Mouillette, boiled in the Shells, or pre-
pared after this manner to ferve in the Shells : Break
them at one End, and only ufe the Yolks, which
beat up a fmall time, with a little Cream, Salt and
Pepper, if agreeable ; put it back into the Shells to
ferve hot, either in Stands, or a Pafte with holes,
prepared for that purpofe : Serve with bits of Bread
fried in Butter. They are called the Mouillette, viz.
to wet, or dip in.
Oeuf
PROFESSED COOK, 481
Oeufs an Grat'm au Parmefan.
Eggs with Parmefan Cheefe, &c.
J^/JAKE a little Farce of what you think proper,
with Cullis and Butter ; put it into the bottom of
the Difh on a flow Fire ; break the Eggs upon it as
for poaching, ftrew rafped Parmefan Cheefe over, and
give them colour with a hot Shovel ; the Yolks muft
remain as tender as poached Eggs. — -They are alfo
done au Gratin, (viz. catching) upon a filver Difh,
without any Farce under, only a little Butter, Pepper
and Salt, and coloured after the fame manner. — It is
cuftomary enough to pour a little burnt Butter and
Vinegar upon them when done without Cheefe, either
Whole or beat up.
Oeufs au Prevot, as Sheriff, or Judge-advocate, &c.
TJTAVE a little Salpicon Farce or Ragout ready pre-
pared, made with pickled Pork, Mufhrooms,
Onions, and proper Seasoning ; rub the Table-difh
with fome frefh Hog's Lard, and break the Eggs upon
it whole as the laft, adding Pepper and Salt ; bake on
a flow Fire, and pour a little melted Lard over, as
they are doing : When done pretty hard, pour the
Fat out of the Dilh, add a good Lemon Squeeze upon
the Eggs, and then the Ragout, to hide them.
Oeufs a VEtuvee.
Stewed Eggs.
"DREAK the Eggs in hot Friture, as is done in hot
Water for poaching, turn them about with a Skim-
mer to make them round, and fry of a fine brown
colour ; have fome Carp-roes and Onions flewed to-
gether, and properly feafoned ; put the Eggs into the
middle of the Difb, and the Ragout round, pouring
the Sauce equally upon the Eggs ; garnifh the Difh
round with fried Bread.
Ji The
482 The PROFESSED COOK,
The Eggs being fried fo, are alfo ferved with fried
Bacon, fried Parfley, and a fliarp Sauce under ; and
are then called Oeufs au Lard, viz. Bacon and Eggs :
The fame, if done in a Frying-pan, with a bit of
Butter under each Egg, as is common every where.
Oeufs a la Coquc, in the Shells. See Oeufs a la Mouil-
leffe. You alfo make fham Eggs, by filling the Shells
with any forts of Cream ready prepared.
Des Oeufs frit 's, & des Oeufs pocbes, a ce que
I'on <oeut.
•
Of fried and poached Eggs, to any Sauce
or Ragout.
l^GGS for poaching ought to be very frelh, or they
will never look well ; put fome Vinegar and a lit-
tle Salt into the Water, and break the Eggs into it
•while it boils hard ; boil the Eggs but a moment,
turn them about with a Skimmer, and leave them a
little while in the Water after it is taken off the Fire,
and cover the Pan ; pare them properly as you take
them out ; dip them again in the hot Water, and
drain upon a Cloth : Serve upon any fort of dewed
Greens ; (Sorrel or Spinach are the moft in ufe, but
may be done with Endive, or any kind of Lettuces) ;
they are alfo ferved upon a Ragout of Minced-meat
of any fort, or with a little Cullis Sauce and a little
Vinegar, or a Lemon Squee/e. — Fried Eggs are ufed
to the fame purpofe, either fried round in Hog's Lard
Friture, or with Butter in a Frying-pan.
Oeufs a la Tripe a la Creme*
Fricaflee of Eggs.
pUT a good bit of Butter into a Stew-pan, with
chopped Parfley, Shallots, Mufhrooms, Pepper
and Salt : When the Seafoning is done enough, put
Cream
PROFESSED COOK. 483
Cream to it according to the quantity of Eggs intend-
ed, which are firft hard boiled, and each cut into fix
or eight fillets ; put the Eggs to it, with a little Flour
to thicken the Sauce, which ought to be very Ihort.
Oeufs en Fillets, a la Moutarde.
Eggs in Fillets, with Muftard.
HpHE firft preparation is done with Onions inftead of
fweet Herbs, and Onion Gravy inftead of Cream,
with a glafs of white Wine, Pepper and Salt, and
then finiihed as the laft ; add Muftard fufficiently
when ready to ferve. — This is alfo done by cutting an
Omelet into fillets, as is commonly done with Pigs
Ears, and putting it into the Sauce juft long enough to
warm without boiling.
Oeufs a la Tripe aux petits Pots* Eggs with ftewed
Peafe.
Oeufs d la Tripe aux Concombres. Eggs with ftewed
Cucumbers.
Oeufs far els aux Concombres.
Eggs fluffed with a Cucumber Ragout.
/"^ U T the hard Eggs in two, without breaking the
Whites ; pound the Yolks with Bread Crumbs
foaked in Cream, a little Butter, chopped Parfley,
Shallots, Mufhrooms, Pepper and Salt; mix it well
with raw Yolk, fill the Whites with it, fmooth them
with a knife dipped in Yolks, and ftrew Bread Crumbs
over, with a few drops of melted Butter ; bake in the
Oven juft long enough to give them a good colour,
and ferve upon ftewed Cucumbers.
Hard Eggs are mixed with any kind of Pickles or
Preferves, as Girkins, fmall Melons, Peaches, Nec-
tarines, &c. Cut the Fruit in the fame manner as the
Eggs, and fcald them a little while in hot Water to
take out the ftrength of the Vinegar and Salt.
I i 2 Oeufs
484 The PROFESSED COOK.
Oeufs d la Farce.
Hard boiled Eggs.
H E Eggs are each cut into four to garnifh flcwcd
Greens, as is done with poached Eggs. This is
commonly called a Farce, from being done with as little
Sauce as poffible.
Oeufs an Miroir. Eggs as clear as a Looking-glafs.
—This has been explained in Oeufs an Gratin, in the
lafl direction of that Article.
Oeufs au Reurre noir. Eggs fried in burnt Butter.—
The Butter muft be prepared before the Eggs are
broken into it, and the tops coloured with a hot
Shovel ; a little Vinegar fhould be added to the Butter
for Sauce.
Oeufs a la DucbeJ/e. Eggs the Duchefs's Fafhion. —
Ictoil fome Cream and Sugar, with a few drops of
Orange -flower Water, and a bit of Lemon-peel;
poach the Eggs in it, and reduce the Cream for Sauce
to ferve upon them.
Oeufs au Lait.
Eggs with Milk.
ID EAT up a fpoonful of Flour, with three whole
Eggs (both Yolks and Whites), a little Salt and
Sugar, rafped Lemon-peel, Orange-flower Water, and
a little Milk ; put the Table-diih upon a moderate
Stove, rub the bottom with Butter, and pour the pre-
paration thereon when it is pretty hot ; leave it on the
Fire a few minutes, and colour the top with a hot
Shovel.
Oeufs a la Flamande*
Eggs the Flemifh Faftiion.
T>RAZE fome Cabbage-lettuces, being tied, and well
feafoned : When done, drain, and put them whole
pn the Diih feparately; cut Eggs into two, and put a
half
The PROFESSED COOK. 48 5
half upon each Lettuce; the Yolks mould not be
boiled very hard, but juft like Marrow : Serve a little
Cnllis and Butter Sauce upon them.
Oeufs a la Payfanne.
Eggs the Country Faihion.
*TP H E Eggs mufl be boiled neither hard nor foft,
and then fpread upon Bread. — It is as common
for the poor people in Flanders to give this to their
children, as it is to give them Bread and Butter in
England,
Oeufs a la Mode.
•A-la-Mode Eggs.
OIMMER a handful of Bread Crumbs in good fat
Broth, and when it is quite thick, and no liquid
remains, take it off the Fire ; chop a good flice of
Bacon, ready-boiled, to mix with it, and add a fpoon-
ful of a la Mode Beef Sauce not too high feafoned,
one dozen and a half of Yolks of Eggs beat up, and
fix of the Whites ; alfo a little pounded Coriander,
Pepper and Salt, if the Sauce does not give it tafte
enough ; mix all together very well, garnifh a deep
Stew-pan with flices of Lard all round, put the prepa-.
ration into it, and bake it in the Oven : When done,
turn it over gently, take off the Bacon, wipe the Fat
with a Cloth, pour a brown Glaze over, and let it
cool before ufing.
Oeufs glaces.
Glazed Eggs,
T)OIL a little Broth in the Difti you intend for Table,
break the Eggs into it as for poaching, and fprinkle
a little Pepper and Salt over them ; keep them only a
moment over the Fire, for the Yolks fhould not be
hard ; boil alfo a few raw Yolks and Cream beat up
together till pretty thick, pour this upon the Eggs,
and rafp Parmefan Cheefe over all; lay on a few
iiiiall bit of Butter, and glaze with a hot Salamander.
J t 3 0**ft
486 7fo PROFESSED COOK,
Oeufs au Pere Simon*
Father Simon, or Gaffar any thing.
jyTAKE a Sauce with chopped Parfley, Shallots, Pep-
per, Salt, a little Ginger-powder, a good bit of
Butter rolled in Flour, a fpoonful of white Wine, and
as much good Cullis ; boil thefe a moment, then add
a good Squeeze of Seville Orange : Serve this Sauce
upon poached Eggs.
Oeufs au Coulis de Legumes.
Eggs with Cullis, or Garden-fluff Porridge.
"VJfAKE a Porridge of Green Peafe, or of Lentils,
properly feafoned ; leaving a few whole ones in it,
to fhew what it is : Serve poached Eggs upon it.
Oeufs en Caiffes.
Eggs in Paper-cafes.
7L/JIX fome chopped fweet Herbs, with a bit of But-
ter, Pepper and Salt ; put a little of this Farce
into the bottom of each Paper-cafe, break an Egg
thereon, lay fome more of the Farce upon the Eggs,
and flrew Bread Crumbs over ; broil over a gentle
Fire, and colour the top with a hot Shovel : They
muft be as foft as if boiled in the Shells.
Oeufs a la Feftale.
Virgin Eggs, from being white, unfoiled, &c. &c.
"DOIL half a pint of Cream, and as much Milk, with
a bit of Lemon-peel, Sugar, and a pinch of Co-
riander-feed, and reduce it to half: When it is al-
moft cold, mix fome fweet pounded Almonds with it,
two or three bitter ones, and five or fix Yolks of
Eggs ; fift it in the Table-diih, and bake it between
two flow Fires as a Cream,
Oeufs
The PROFESSED COOK. 487
Oeufs au Salmi.
A Salmi of Eggs.
15 OIL half a dozen of bruifed Shallots in a glafs of
white Wine for about five or fix minutes ; mix
this liquid with pounded roafted Livers of Hares,
Rabbits, or any other kind of Game, to give it the
tafte ; (from which this Dim is called Salmi) add fix
Yolks of Eggs beat up with a little Gravy, and one or
two fpoonfuls of well-leafoned Cullis ; ilrain it through
a Stamine, and bake it au Bain-Marie,
Oeufs a la Crime.
Eggs with Cream.
CTEEP the Crumb of a French Roll in good
Cream till it is quite foaked ; add Sugar, Maca-
roni-drops, preferved Orange-flowers, rafped Lemon-
peel, a little Salt, and eight Eggs, whipped together ;
butter a iheet of white Paper on both fides, which you
put into a Pan, and pour the compofition thereon ;
bake it in the Oven : When done, take off the Paper,
and garnilh it with Nonpareils like a Cake.
Oeufs aux Epinars.
Eggs with Spinach.
OCALD a handful of Spinach in boiling Water, and
drain it to pound in a mortar ; pour in a pint of
Cream when well pounded, to make the Cream of a
fine pea-green ; add a little Salt, fix or eight Yolks of
Eggs, preferved Orange-flowers, Macaroni-drops, and
rafped Lemon-peel ; fift it in a Stamine with expref-
fion, and pour it upon the Table dim ; keep it a good
while on a middling Fire to catch a little at the bot-
tom without burning; glaze it with Sugar Powder,
and colour it with a hot Shovel. — All thefe Diflies ought
to be done on Silver Plates.
I i 4 Oeufs
'The PROFESSED COOK,
Oeufs meringues.
Frothed Eggs.
|)EAT up the Whites of four Eggs, and eight Yolks,
with two fpoonfuls of Water, fome Salt, Sugar,
and the Juice of one Lemon ; fry this as maiked Eggs,
and put it upon the Tabte-difh ; whip up the remain-
ing four Whites to a Froth with Sugar, and place it
upon the other ; bake it in a Dutch Oven, or with a
high Cover fitted for thefe purpofes.— I ihall again re-
peat, that it is the Whites of Eggs frothed, that gives,
the name of Meringue,
Oeufs & la Bonne Amie.
Eggs in a friendly eafy Way.
"DEAT up fix Yolks of Eggs, and four Whites, with
a fpoonful of Rice-flour, half a pint of Cream, a
little Salt, rafped Lemon-peel, Orange-flowers, and
Macaroni-drops ; boil it in a Stew-pan flowly about
half an hour, flirring continually, and glaze it with
Sugar as ufual of a brown colour.
Oeufs au NatureL
Eggs in a plain Way.
JLJ I X a fpoonful of Flour, with eight or ten Eggs,
Pepper, Salt, Nutmeg, and a quarter of a poun^i
of melted Butter ; fift it in a Stamine, rub the Table-
difh with Butter, bake on a flow Fire, and colour
with the Salamander or hot Shovel.
Oeufs a I'Eati,
Eggs with Water.
J3OIL five or fix fpoonfuls of Water, with Lemon-
peel, Coriander-feed, and Sugar; when it tailcs
enough of the Seafoning, let it cool, beat up fix or
eight Yolks of Eggs with it, flrain it through a Star
«iine, and finifti as the laft.
PROFESSED COOK. 489
Oeufs en furprife au Bafilk.
Sham Eggs, with Bafil.
f^ U T hard-boiled Eggs in two, take out the Yolks,
and inftead thereof, fill the Whites with a good
ready-prepared Salpicon Farce, or Ragout (the Farce
is the moft proper by its being minced finer) ; join the
two halves together, and folder them with Yolks, as
if whole ; dip them in Yolks beat up with Salt, Pep-
per, and chopped green Bafil, fry them in Hog's Lard
friture, or Oil, and fervc with fried Parfley.
Oeufs au Point- du-jovr,
Eggs of a fine Colour,
(Point- du-jour, fignifying the Dawn of Day.)
U T a quarter of a pound of Ham into dice, and
fimmer it with a little bit of Butter till it is done ;
roll well-poached Eggs in pretty thick Batter, made
of Flour, Wine, Salt, and a little Oil ; then flrew
the bits of Ham thereon, and fry them in Hog's
Lard : Serve with fried Parfley.
Oeufs en Crepin:, a ce que Vont vent.
Eggs in Cowl to what you pleafe.
f^ U T bits of Cowl large enough to wrap a poached
Egg therein, with a little ready-prepared Farce of
(any kind, Minced-meat, ftewed "Greens, or . Onions
fried in Butter, as for Sauce Robert ; roll them up,
dip them in Yolks of Eggs, and bake in the Oven
about a quarter of an hour in a Baking-difh : Serve
with what Sauce you pleafe ; that moft ufed is Cullis
Sauce, made pretty relilhing or fharp with Lemon-
juice,
Oeufs au Zephir.
Puffed, or raifed Eggs.
gE PAR ATE the Whites and Yolks of eight Eggs
carefully, without breaking the Yolks ; froth up
the
49° tte PROFESSED COOK.
the Whites ; cover one of the Yolks carefully in a
fpoonful of it, and fo proceed till all the Yolks arc
covered ; then flide them gently off into a hot Friture,
one after another : Serve with much the fame Sauce as
the laft.
Oeufs au Prejtdent.
I P well-drained poached Eggs in Yolks beat up,
ftrew Parmefan Cheefe rafped, and Bread Crumbs
over them, and fry a moment in very hot Friture :
Serve with fried Parfley.
Having already dwelt as long upon Egg Articles as
can be either pleafing or inftrudtive, I lhall only take
fuch notice of the remainder of Receipts as will give
a general idea of them. Thefe varieties are more pro-
perly calculated for Popifh countries, where a great
number of Meagre Dilhes are neceflary : At the fame
time I fhall give the names of them, that none may
be deceived by pompous titles upon a Bill of Fare,
Vvhich, after all, are frivolous in themfelves, and eafy
in the execution.
Oeufs au Celadon. Sea-green Eggs. Poached in
Water, and made green with pounded Spinach.
Oeufs au Verd-pre. Pale or Meadow-green Sauce.
Oeufs d la Cbarmante. Malhed with a little Sugar-ca-
ramel and Cream, called Charmante, viz. handfome,
from the different colour given by the Caramel and
Cream.
Oeufs a la Nanette, from Nuns. See Oeufs au Lait.
Oeufs au Vln de Champagne. Beat up with a glafs^of
white Wine, or done with Onion Ragout, with Wine
in it ; the Eggs are boiled hard, cut into quarters, and
warmed in it.
Oeufs
The PROFESSED" COOK. 49 1
Oeufs en Poupeton a la Creme. Poupeton from Poupe-
•toniere; a Stew-pan fo called, for being made round
and deeper than ufual. — See Oeufs a la Crtme ; done as
u Cake ; the difference is only the addition of Onions
firft prepared in Butter.
Oeufs en Capote. A Great-coat ; hid or mafqueraded
vith the Whites frothed, and chopped fweet Herbs,
.nuch as thoie au Mirolr.
Oeufs accompagnes, viz. garnifhed with fomething elfe;
ione upon the Table-diih, with bits of fried Bread
mcl Bacon between each Egg.
Oeufs a la PrinceJJe. Beat up with Orange-flower,
Macaroni-drops, a few chopped Piflachio-nuts, and
Cinnamon, and finished like a Cream.
Oeufs a la Coquette. The Yolks of poached Eggs,
beat up with Cream, Orange-flowers, &c. &c. finifli-
jd like a Cream, and put into the Whites again.
Oeufs au 'Trufes. The Yolks taken out, and mixed
with Truffles as a Rogout, and ferved in the Shells, or
in the Whites, being hard boiled.
Oeufs a la Suije. Beat up with rafped or melted
Swifs Cheefe, fweet Herbs, and other Seafoning ;
inifhed like an Omelet or Brouilles.
Oeufs en Puits. Scooped as a well : Make a Gratin
\'ith a well-feafoned Farce, pretty thick ; fink as many
loles as you propofe ferving poached Eggs therein.
Oeufs a la Celeftine, an Order of Nuns fo called^: A
Fricaflee of hard Eggs, with all forts of Seafoning ;
C^^5 ' 1 1 *
garnifhed round as the Cream au Chapelet, and a trim
Omelet upon the Fricaflee as a cover.
PROFESSED COOK.
Oeufs en Canelons. Hard-boiled, cut long-ways ; wrap-
ped in Pafte, dipped in Batter, and fried of a brown
colour.
Oeufs a la Motile. Hard Eggs pounded with Marrow
and Seafoning, made into fmall bullets, and wrapped
in thin Pafte to fry.
Oeufs au Fromage. With Cheefe ; done upon the Ta
ble-difh, as thofe au Miroir, with rafped Cheefe under
and over ; coloured with a hot Shovel.
Oeufs d YAil. With Garlick ; a Cullis Sauce, with
fweet Herbs, and a pretty ftrong tafle of Garlick, to
ierve upon poached Eggs.
Oeufi a la Foktte. Fantaftic, Sec. &c. Sec Oeufs me-
ringues ; the Yolks put upon a thick Ragout of Sorrel,
done with Cream, and fmifhed as above.
Oeufs en Ragout. Hard boiled, cut into quarters, and
juft warmed in a Ragout of Mufhrooms, Cocks Combs,
Sweet-breads, or any other.
Oeufs a I'Eftragon. The Yolks boiled ; taken out to
mix as a Farce, with chopped Taragon, and other
Seafoning, and put into the Whites to fry.
Oeufs a la Ravigotte. Poached Eggs, with Ravigotte
Sauce, See Sauces,
Oeufs aux fines Herbes. A Farce made with Butter and
all forts of feafoning Herbs ; the Eggs done upon it
between two Fires, or in the Oven.
Oeufs a la BecJoameL FricafTeed, or boiled hard, and
then warmed in the Sauce.
Oeufs a la Sauce de Merhtche. Hard boiled, and warm*
ed in this Sauce.
Oeufs
*The PROFESSED COOK.
493
Oeufs a la Piemontoife, from Piedmont, a Province
in France. Done upon a Gratin, made of Cheeie,
Butter, and bits of Bread ; the Yolks and Whites
beat up together, with proper Seafoning, and finilhed
as ufual.
Oeufs a la Po'e'le ; a Frying-pan. Boiled hart!, cut
into quarters, and tofled up with a little Butter, Lard,
and chopped fweet Herbs ; ferved with Cullis Sauce.
Oeufs farcls. Boiled hard ; the Yolks taken out to
make a Farce, with Butter, Seafoning, and a little
Cream ; then put in the Whites, and folder with
i Yolks to fry.
Oeufs an Macarons. Done like a Cream, with Maca-
, roni-drops bruifed, Orange-flowers preferved, Sugar
i and Cream.
Oeufs au Jus. Poached, and ferved, with Gravy Sauce.
Oeufs a I'Ecarlate. Reddened with the Spawn of Craw-
fifh or Lobfters, lifted like a Cream, and fmifhed in
; the fame manner ; garniih the Difh with the Tails.
Oeufs a la Grand-mere'-, Grand-mother. Beat up with
.a little Gravy and Cullis, fifted in a Stamine, finifhed
i like a Cream, and ferved with a little Gravy upon
\ them.
Oeufs a I'Efpagnole. Done as the laft, all to a bit of
Partridge, and one Shallot pounded; fifted as the
I former, and finifhed in the fame manner.
Oeufs de plufieurs Fapn au Gobelet. In Cups, as Cuf-
• tard, to different odours and taltes.
Oeufs au Plat en Ragout. Done in the Table-difh,with
, a .Ragout of Afparagus, Peafe, or any other forts of
Garden-Huff.
Oeufs
494 ffi>e PROFESSED COOK*
Oeufs en petit Timbale diverjifes. Prepared as for the
Poupeton, only done in fmaller moulds : Serve with
what Sauce you pleafe.
Oeufs au Verjus. With Verjuice Sauce ; the Difh gar-
niflied round with Verjuice, or other Grapes, being
firft fcalded a moment.
Oeufs en Pitdeftcaux. Pedcflal. See Oeufs d la Coyne,
Page 482.
Oeufs en Saladc. Mixed with any forts of Sallading
when hard boiled ; or by themfelves, with only chop-
ped fweet Herbs, drefled as a Sallad.
Oeufs au Grat'in de Piftacbe. Poached in Sugar-fyrup,-
and ferved upon a Gratin made of Cream, Bread
Crumbs, and chopped Piftachio-nuts, with a few hard
Yolks.
Oeufs d la Sauce d'OJeille. One or two fpoonfuls of
Sorrel Juice, to make a Sauce with Butter, two raw
Yolks, Pepper, and Salt ; to ferve upon poached
Eggs.
Oeufs en FricaJJee de Pmilets. The fame Sauce and Sea-
foning as is done for Chicken Fricaflee, made pretty
thick, to ferve upon poached Eggs.
Fafon de falre les petit s Oeufs pour garnir.
How to make finall Eggs or little Bullets for
garnifhing.
pOUND fix hard Yolks of Eggs with two raw ones;
when well mixed, add a little Pepper and Salt,
according to what ufe they are intended for ; roll this
into little bullets like marbles, fome larger, fome lefs,
to imitate the groups found in Pullets, and then roll
them in Flour to make them more or lefs hard. — •
They ferve to garnifh Pies or Ragouts of any forts.
Bouillie.
*£be PROFESSED COOK. 49 1
' Boulllle.
Pap or thick Mick.
I X a little Flour by degrees in Milk, (and half
Cream, if agreeable) a little Salt and Sugar;
fimmer a long while on a flow Fire, ftirring con-
tinually : When it is almoft done, put the Dilh you
intend to ferve it in upon the Fire, and a few fpoon-
fuls of Bouillie into it, to catch a little at bottom as
a Gratin ; pour the remainder upon it : Serve it in its
natural colour, or colour it with a hot Shovel like a
Cream.
Du Ris, &? Greuau au Lalt.
Rice Milk, and Gruel,
the Rice feveral times in warm Water,
then boil it in a little Water till it burfts, pour
(boiled Milk upon it, by little and little, as it thickens ;
keep it on a flow Fire about two hours or more, add-
ing a little Salt and Sugar : You may alfo boil a bit of
Cinnamon in the Milk, or a bit of Lemon-peel, or
'both. — The Gruel is only Rice boiled in Milk or
Water fome time ; let it fettle, and clear it off, to
drink as a cooling Liquor, like Barley Water, &c.
Ris au Caramel.
Rice glazed with Sugar-caramel.
"DOIL fome Rice in Milk very tender, and pretty
thick ; mix it with preferved Orange-flowers, rafped
Lemon-peel, and a little Salt ; make a brown Caramel
with Sugar, and a little Water; pour a little of it
into the bottom of the Table-difli, place the Rice
'upon it, and then pour fome Caramel handfomely
over the Rice, and all round.
Ris fouffle ; when the Rice is prepared as the laft,
all to the Caramel, put it into the Difli, and five or
fix frothed Whites of Eggs upon it, railed as high as
pomble ; put it into a pretty {mart Oven, and keep it
there,
496 ffle PROFESSED COOK.
there, or in any warm place, till you arc ready to
ferve. It is alfo called Meringue*
DCS petit s P o i s.
Of green or young PEASE..
Pet its Pois dans leur Sue.
Green Pcafe in their own Juice.
'TVHEY ought to be ufed as foon as fhelled, as they
are very apt to decay, both in colour and moif-
turc, by being expofed to the air ; put them into a
Stew-pan, with a few Hearts of Cabbage-lettuces, a
a faggot of Parfley and Chibol, a fprig of Winter-
favory, one Clove, a little Salt, and a good bit of
Butter -, cover them, and ftew on a flow Fire, ftirring
how and then for fear of burning at the bottom : When
done, add a bit of Butter rolled in Flour, and make a
Liaifon fhort Sauce; take out the Faggot, but ferve
the Lettuces with the Peafe.
Petit s Pols au Lard.
Green Peafe, with Bacon, or Pickled Pork.
/^UT about a quarter of a pound of frefh Bacon, or
Pickled Pork into thin flices ; foak it on the Fire
in a Stew-pan until it is aim-oft done, then put about a
quart of Peafe to it, a good bit of Butter, a faggot
of Parfley, as in the firft, and a fpoonful or two of
hot £ Water ; fimmer on a flow Fire, and reduce the
Sauce ; take out the Faggot, and ferve the reft
together.
Pet'its Pols a I'Angloife.
Green Peafe, Englifh Fafhion.
p U T the Peafe into a Stew-pan, well flopped, on a
flow Fire, without any Liquid or Seafoning; fim-
mer them in this manner until they are quite done ;
then
The PROFESSED COOK. 497
then add a good bit of Butter rolled in Flour, a little
Salt and Sugar; ilir them- about to make the Liaiforu
Petlts Pois a la Creme.
Stewed Peafe, or Fricaffee.
pUT the Peafc into a Stew-pan, with a bit of Batter,
a faggot of Parflcy, a little Winter-favory, and
one or two fpoonfuls of warm Water ; fimmer them
on a flow Fire a long while : When they are almoft
done, add a few fpoonfuls of good Cream ; take out
the Faggot, and finifh them very tender ; add a little
Salt, and a bit of Butter rolled in Flour, fufficient to
iriake the Sauce thick : Serve quite hot.
Pois funs Pafchem'm, on. Pols goukus.
Peafe fcalded, or boiled in the Kids.
^p H E S E are a kind of Peafe which are eaten in the
Shells, or Kids, as they have not that kind of
tough Skin common to other Peafe : Boil them in
Water, about a quarter of an hour; then drain them
upon a Sieve, and tofs them up about as long in a
Stew-pan, with Butter, a faggot of Parfley, a little
Salt and Water ; take out the Faggot, add a Liaifon
of Yolks of Eggs and Cream, and a little Sugar :
Serve in the Shells.
Pols fees.
Dried Peafe.
t>OIL them to a mafh in Water ; they ferve for Por-
ridge, Soups, thick Cullis, or for any ufe, either
with Meat or Poultry, Game or Filh, in Meagre-
difhes.
Feves de Marais & la Creme.
Garden Beans, with Cream Sauce.
CCALD the large ones to peel the Hufks; (the young
ones are drefled without peeling) boil them in Wa-
ter about a quarter of an hour ; then drain, and put
K k theiu
498 The PROFESSED COOK.
them into a Stew-pan, with a faggot of Pariley, Chi-
bol, a little Savor)', a good bit of Butter, Salt, chop-
ped Parfley, a good pinch of Flour, and a little Broth,
either Gras or Meagre ; take out the Faggot, and add
a Liaifon of Yolks of Eggs and Cream, when juft
ready to ferve.
Haricots nerds.
Green Kidney-beans.
\XT HEN they are properly picked, if pretty large,
cut them' into fillets ; if quite young, only break
them in two ; boil in plain Water, with a bit of But-
ter, and a little Salt ; when done tender, and drained,
flew them with a bit of Butter, chopped Parfley, green
tops of Rocambole, or Chives, Pepper, Salt, and a
few fpoonfuls of good Broth ; reduce the Sauce, and
add a Liaifon as the former, with the addition of a
few drops of Verjuice.
Haricots verds en Salade.
Green Kidney-beans in Sallade.
T> O I L them as the preceding : When they are well
drained, mix all forts of fmall Sallading with them,
and alfo one or two chopped Shallots ; feafon them as
any other kind of Sallad.
Haricots verds au Coulis.
Kidney-beans, with Cullis Sauce, or as a Ragout.
T>OIL and drain the Beans as the former ; put them
into a Stew-pan, with a good bit of Butter, a flice
of Ham, a faggot of Parfley, Chibol, one or two
green Shallots, Broth and Cullis ; fimmer about half
an hour, then take out the Ham and Faggot, and re-
duce the Sauce : When ready to ferve, add Pepper
and Salt if neceflary, (as the Ham may be fafr
enough) and a Lemon Squeeze.
Haricot*
*Ihe PROFESSED COOK.
Haricots verds frits.
Fried Kidney -beans.
'"THESE ought to be pretty large, and picked with-
out breaking or cutting ; boil them a moment in
Water, then braze them with thin flices of Lard, a
faggot of fweet Herbs, Broth, and whole Pepper :
When done, wipe them dry with a Cloth, dip them,
in pretty thick Batter, and fry of a fine gold colour.
Haricots verds a la Flamande.
Kidney-beans, Flemilh Falhion.
Tl^HEN they are boiled tender in plain Water, put
them to foak fome time in good Broth, to take
the taile, with Pepper and Salt ; drain them, and
ferve with a thick Sauce, made of Butter rolled in
Flour, one or two Shallots chopped very fine, a little
Cream, and a few drops of Vinegar.
Haricots verds aux Capres.
Kidney-beans, with Capers.
'"p H E beginning is done as the former ; they are
then tofled up with Cullis Gravy, a bit of Butter
rolled in Flour, fweet Herbs, and chopped Capers :
The Sauce muft be reduced very thick ; which may
be done by adding Flour at difcretion.
Haricots verds, pour confire &f ftcher*
To keep dried or preferved Kidney-beans.
'T'HEY ought to be gathered in good growing wea-
1 ther, and to be very tender ; pick them as ufual,
boil them a moment in Water, and drain them well :
Tie thofe you propofe to dry with thread, and place
them in the Sun, or upon Sieves, or any thing el
the Oven, after the Bread is taken out, and keep them
afterwards in a dry place : When you want to uie
them, foak them in warm Water till they become
K k 2. fwelled.
500 'T/je PROFESSED COOK.
fvvelled. — Thofe that you would pickle or preferve,
muft be put into a Brine made of three parts Water,
to one of Vinegar, a good deal of Salt, and feveral
Cloves ; make Brine enough to cover them over, and
pour a good quantity of Oil upon them, which will
always keep out the air, and tie a Bladder of Leather
over them : By this means, any body may have green
Kidney-beans at all ieafons of the year. — Ufe the fame
method as with the dried, when you want to drcls
them.
Haricots blanc a la Poulette.
White Kidney, or Roman Beans FricarTec.
T Believe they do not grow in England to that perfec-
tion, as do thofe brought over from Holland or
Flanders, being much larger, tenderer, and better tailed,
though they are fold at feveral places in London :
Freih ones are boiled in Water, and drained ; then
limmered, with a good bit of Butter, Pepper, Salt,
chopped Parfley, and Chibol : When ready to ferve,
add a Liaifon of Yolks of Eggs, Cream, a little Nut-
meg, and a few drops of Verjuice or Vinegar. — Dried
ones fhould be foaked in warm Water fevfral hours
before they are boiled for ufe, and boiled flowly,
otherwife they are apt to crack and malh ; drain them,
to fmifh as firft directed : A little Muftard added be-
comes the tafte very well ; or they may be finifhed
with Gravy, Cullis, and proper Seafoning : In this
cafe they are called Haricots en Ragout.
Haricots blancs en Salade.
White Kidney-beans as a Sallad.
"OUT ready-boiled Beans into a Stew-pan, with a pro-
per quantity of Oil, Vinegar, Pepper, Salt, chop-
ped Parfley, and Shallots; tofs thefe up together warm,
and garnifh the Dim with fried Bread. They are alfo
ferved cold, as a Sallad, with a pounded Anchovy in
the Seafoning.
Uaricott
The PROFESSED COOK. 501
Haricots blancs a la Maitre a" Hotel.
White Kidney-beans the Steward's Fafhion.
ready-boiled and drained Beans ; give them a
few boilings, with a good bit of Butter, chopped
Parflcy, Shallots, Salt and Pepper : When ready, add
a fpoonful of Verjuice, or Vinegar They are alfo
done with burnt Butter, Muftard, Salt, and Vinegar,
poured upon them, or tolled in it, while warm.
Haricots blancs d I'Oignons,
White Kidney-beans with Onions,
TyjAKE a Roitx with Butter and Flour ; flew a quan-
tity of fliced Onions in it, adding a proper quan-
tity of Butter : When they are done, put the ready-
boiled Beans thereto, with Salt, Pepper, and a little
Vinegar ; reduce the Sauce quite thick, and add Muf-
tard if you like,
Lent Hies Fricaffies.
FricafTee of Lentils.
'TpHIS Dim is meant to be prepared with frefh Len-
tils, which cannot be eafily obtained in England
(the frefh ones are brought from abroad,) although
cultivated in feveral parts of this ifland.
I hope I mall not be thought partial, by the notice
already taken ; but, without prejudice to feveral Shop-
keepers, and Corn-chandlers, who, for the fake of a
little more gain, will impofe feme of Englifh growth
for foreign, which are moftly fold at the Italian fhops,
much larger, and of better colour and tafte, the hint
becomes necetiary. — Prepare fliced Onions, as in the
laft for Beans, and put the Lentils ready-boiled and
drained thereto, with Broth, Butter, Pepper, Salt,
and a fprig of Savory, which you take out before you
ferve ; reduce the Sauce of a good confidence, and
add a little Vinegar when juft ready. — They are done
in Ragout the fame as the white Beans, with Cullis,
K k 3 Gravy;,
502 The PROFESSED COOK.
Gravy, and proper Seafoning. — It is moftly the colour
that diftinguimes between the name of Ragout and Fri-
caflee'; the firft being made brown with Cullis, the
laft white, with Cream, &c. &c.
Choux Brocolis.
Brocoli, white or green.
^pHE flvingy Rind ought to be well picked, and the
Stem or Heart, and Head-tops only ufcd ; boil
them in plain Water, and a little Salt ; drain,, and
lay them properly on the Table-difh, and fcrve what
Sauce you pleafe upon them, as Cullis, or Verjuice, or
white Sauce.
Ckoux Rave.
It is of the Italian Growth, called in common
Turnip Cabbage.
J)EEL them as Turnips, braze them tender ; and cut
them into pieces of what bignefs you think proper;
Serve with a white Sauce, or a good Cullis Sauce as
the common Cabbages. Being of a flat tafte of themr
felves., either of the Sauces muft be pretty relifhing.
Choux Rouge.
Red Cabbages.
'"THEY are moftly ftewed to eat with Ham, Bacon,
or fmoaked Saufages; though fometimes without
any Meat : They are very flrong eating, and fhould
be firfl fcalded, then ftewed with Butter, Pepper, Salt,
and Cloves ; and Vinegar added to it jufl before fer-
ving : They are reckoned wholefome in Veal Broth
for confumptions ; but are moil proper for pickling, as
Girkins, &cf &c.
Choux far cis<
Cabbage fluffed,
HP H E Savoy kind is the beft : Cut off the outfide
Leaves to the Heart, and fcald them in boiling
Water,
"The PROFESSED COOK. 503
Water about half an hour; fqueeze the Water out,
take up the Leaves one by one, and wrap fome good
ready-made Farce therein, three or four Leaves dou-
ble, and tie them round ; braze them in a light Braze
properly feafoned, with Pepper, Salt, Cloves, and a
little Nutmeg, (except there is fome in the Farce) :
When thoroughly done, drain them with a linen Cloth,
and ferve a good relifhing rich Sauce thereon : You
may alfo cut each half in two, and garnilh any kind
of brazed Meat with them.
i
Cboux a la Flamande.
Cabbages, Flemiih Fafhion.
(~}UT a good large Cabbage into quarters ; fcald it in
boiling Water fome time, and drain it very well,
by fqueezing ; cut the Stem quite out of each quarter,
and chop it pretty fine ; put it into a Stew-pan, with
one or two ilices of Ham, fome Butter, and a little
frefh Hog's Lard melted ; fimmer it till it is quite
mamed, ftirring it often ; add fome good Confommee,
with Pepper and Salt, if neceflary : The Sauce muft
be very thick, like a very flrong Liaifon : Toait a bit
of Bread as for a buttered Toaft, put it in the Table-
difh, pour the Ragout upon it, and garnilh round
with fried or ftewed Saufages.
Gboux a la Saint Cloud.
Either the Name of the Place, or the Inventor.
TV/f I N C E half a pound of Fillet of Veal, and as
much of Ham; feafon this with Pepper and Salt,
chopped Parfley, Shallots, and a little melted Lard ;
take a fcalded whole Cabbage as before, fluff this
Farce between every two or three Leaves, with all the
Seafoning, and tie it up round, like the Cabbage, be-
fore boiling ; braze it with flices of Lard, fome good
Broth, and a glafs of white Wine : When done, wipe
the Fat off, and ferve a Spaniih Sauce upon it. See
page 40.
K k 4
504 tte PROFESSED COOK.
Ckoux a la
Cabbage in the Field General's Fafhion.
about a pound of Pickled Pork into middling
pieces, and a large hard Savoy into Quarters ;
fcald both together about a quarter of an hour, then
fqueeze the Cabbage, cut out the ftem, and tie it up
in quarters ; braze it in good Broth, with a faggot of
fweet Herbs, a fprig of Fennel, two or three Cloves,
as many whole Shallots, a fpoonful of Oil, whole
Pepper, and a little Salt : When done, lift it ; ikim
part of the liquid, add a few fpoonful s of Cullis to it,
and reduce it to a good confidence ; put the Cabbage
well wiped upon the Table-difh, the Pork upon it,
and the Sauce over all. — Cabbages brazed after this
manner are ufed either for a Dilh alone, with a good
Jelly Broth Sauce, or to garnifh any kind of Meat.
either Butchery, Poultry, or Game.
Choux a la Lyonnoife.
From Lyons, a City in France.
*TTHE Cabbage is prepared as the laft, either whole,
or cut into quarters ; it is then fluffed with bits of
Saufages, and ftevved Chefnuts, brazed, and ferved
with a good Cullis Sauce, or Chefnut Cullis. — This
being a country abounding with good Chefnuts, they
are often ufed with many other things.
Des Oignons, Ail, Perfil, Cibouks, Ecbahttes,
& Rocamboles.
Of Onions, Garlick, Parfley, Chibol, Shallots,
and Rocambole.
'•pHEIR utility in Cookery is well known. Onions
are in full ufe. Garlick is much difcouraged,
either by its too predominant flavour, or the impru-
dence and careleflhefs of the workman, as has already
been
The PROFESSED COOK.' 50$
fccen obferved. Shallots are well known, and much
ufed. Chibol, or Chive, may be called a diminutive
of Shallots, whether green or dried, the flavour being
much lefs. And Rocambole is much the fame as
Chibol : It is moftly ufcd green, either in Sallad, or
made Dimes, the green tops being cut as Parfley or
Garden-crefles, which fpring out again ; and its affi-
nity to the two laft-mentioned has been my only rea-
fon for not taking notice of it in every Receipt where
it is dirc.dted as part of the compofition : I am uncerr
tain whether this may be the reafon why it is not more
cultivated in England. Parfley, for its great and ge-
neral ufe, is known to the meaneft capacity ; it ought
to be ufed frefli gathered, as it is apt to foment in
keeping: The Root is as ufeful in Broth, as the Green,
is in the Sauces.
0/gnons a I'ltalienne.
Onions, Italian Fafliion.
'""PAKE fome good large Onions when properly pio
ked, fcoop out the iniide as much as poffible, fill
them with a good raw Farce, and braze them with a
few flices of Lard and Ham, a little Broth, Pepper
and Salt ; when done, drain them very well : Serve
Italian Sauce upon them. — Onions are alfo ufed as
Sallad, being either brazed, or baked in the Oven ;
the fmall ones are moflly brazed, the large baked,
and then drefled like any other Sallad, with red Beet-
Toots : The common Englilh Onions are rather too
ftrong for this ufe, therefore the Spanifli or Dutch are
better.
0/gnons aux Oeufs de Carpes.
Onions ftewed with Carp-roes.
J^JAKE a Rifibllet with Butter and Flour; when of
a fine brown, add fome Onion 'Gravy, and put
large fcalded Onions therein, with fome Mufhrooms,
a faggot of Parfley, Chibol, Thyme, Laurel, Bafil,
and
506 The PROFESSED COOK.
and a few Cloves ; when they are almoft done, put in
the Carp-roes, and braze a little while longer; then
take out the Faggot; reduce the Sauce confiderably, and
when ready to ferve, add fome chopped Capers, and
one or two Anchovies; garnifh the Difh with fried
Bread.
Des Navets, Ravioles, Raves, Poireaux, Carotes,
& Panel's.
Of Turnips, Turnip-radifhes, common Radifhes,
Leeks, Carrots, and Parfneps.
T ARGE Turnips, Carrots, Parfneps, and Leeks, are
boiled in Broth, to give it a proper flavour ; and
are alfo ufed to garnifh many forts of Ditties. Ra-
violes are fmall round Radifhes ; they are commonly
eaten raw, as Sallad, as well as the common long
Radifhes.
Navets en Car dons.
Turnips as Cardoons.
KE fome long Turnips, (commonly called French
Turnips) and cut each into quarters length-ways,
in the fhape of Cardoons : You may give them the
true refemblance, by cutting ribs as in Cardoons :
Braze them in the fame manner, and ferve with the
fame kind of relifhing Sauce. — This fort of Turnips
is alfo very good to flew in their own Juice, with a bit
of Butter, Pepper and Salt. — The Turnips are either
cut into fillets, or boiled whole, and ferved with any
Sauce,, either white or brown.
Ravioles & Raves de plufieurs Faxons*
Turnip-radifhes, and common Radifhes, different ways.
T^1 H E firft may be ufed hot, as a Lafl-courfe Difh ;
peel them as Turnips, or only fcrape them as Car-
rots ; boil them in plain Water to three parts, then
drain, and finifli the boiling in good Confommee ;
keep
The PROFESSED COOK. 507
keep them on a flow Fire a good while, that they may
take the tafte thoroughly, and feafon with Pepper and
Salt : When ready to ferve, add a bit of Butter rolled
in Flour, and make a Liaifon pretty thick ; or inftead
of Butter, add fome good Cullis.
Another Method. When three parts boiled in Water,
finifli them in Sugar-fyrup, and dip them in Wine
Batter to fry. The feconcl fort is dreffed after the
fame manner.
Des Carotes, Panais, Racbies de Pertil, de plufaurs
Faxons.
Of Carrots, Parfheps, and Parfley-roots, of different
Faihions.
Jf O R Ragout of Roots, fee Ragout Articles. They
are alfo ufed as a Difh : When boiled tender in the
Broth-pot, cut them into what ihape you pleafe ; have
a good Sauce ready, either white or brown ; put the
Roots to foak in it fome time, and fimmer a moment
before you are ready to ferve. — Parfley-roots muft be
very well fcalded firft, and thoroughly boiled, on ac-
count of their ftrong flavour.
Des Palreaux & Celeris.
Of Leeks and Celery.
C E E Ragout of Celery in Ragout Articles. They
are alfo ufed as Sallad, when fine, white, and ten-
der, or to put in Broth ; it ought to be ufed in mode-
ration, on account of its flrong perfume : It is alfo
ufed as a Laft-courfe Diih ; when boiled in the com-
mon Broth-pot to about three parts, take it out to
drain, and marinate it with a little Vinegar, Pepper,
Salt, and Cloves ; then drain it again upon a Linen-
cloth, and dip in white Batter to fry : It ought to be
tied in a bunch, when put into the Pot for this ufe. —
J^eeks are alfo good to put into Broth; and when
three
508 'The PROFESSED COOK.
three parts done, fluff the Hearts with a good ready-
prepared Farce, and fry as the Celery.
Epinars a la Creme.
Spinach with Cream.
CCALD the Spinach in boiling Water a few minutes ;
drain and give it a few chops with a Knife ; put it
into a Stew-pan, with a good bit of Butter, Salt, and
a little Nutmeg ; fimmer a good while on a flow Fire,
and add Cream only fufficient to keep a good ftrong
Liaifon ; garntfh with fried Bread.
Epinars en Tabatieres.
Spinach in Snuff-Boxes.
bits of ftale Bread, pretty thick, and give them
the Form of Snuff-boxes of any Shape ; fcoop the
jnflde without breaking through, leave a border of a
proper thicknefs, and fry them of a good brown co-
lour, in Butter, Oil, or Hog's Lard ; drain them as all
Fritures, and fill them with a well-feafoned Spinach
Ragout : Serve with or without a cover j the trimmings
will ferve to make Bread Crumbs.
i
Epinars a VAnglo'ife.
Spinach the Englifh fafhion.
^lf HEN properly wafhed and drained, put it into a
Stew-pan on a flow Fire, until it is quite done ;
drain its own Water out, and add a good bit of Butter
rolled in Flour, Salt, and a little ralped Nutmeg ; tofs
it up, to make a Liaifon of the Flour and Butter, and
garnim with fried Bread.
Epinars a la bonne Femme.
Spinach the good Houfewife's fafhion.
VyHEN well picked and wafhed, put it into a Stew-
pan, with a good bit of Butter, a faggot of
Parfley, a few Shallots, one Clove, Salt, and coarfe
Pepper ;
PROFESSED COOK. 509
Pepper ; fimmer on a flow Fire, ftirring now and then,
and let the Sauce be much reduced : When ready, add
a bit of Sugar, a bit of Butter rolled in Flour, and fi-
nifh as the laft.
Epinars d la Provenfale,
Spinach the Provence falhion*
T T is done the fame way, only ufing Garlick inftead
of Shallots, and Oil inftead of Butter. — I have al-
ready obferved, in Part, that all Difhes under this De-
nomination, are very abundant in Oil and Garlick ; the
People of the country being very fond of both.
Epinars au Bouillon. The Spinach is ftewed in good
Cullis, when fcalded and drained.
Epinars a la St. Cloud. The Spinach is fcalded and
drained as ufual, then ftewed with a little Butter, a flice
of Ham, a faggot of Parfley, Chibol, and one Shallot;
limmer a while, then take out the Faggot and Ham ;
add a little Cullis, Cream, and proper Seafoning, and
reduce the Sauce to a good ftrong Liaifon.
Du Pourpier.
Of Purnain.
T T is tied in bunches, and boiled in the Broth Pot, to
garnilh Herb Soups : It is allb ftewed like Spinach,
or preferved as Pickles ; you may alfo cut it to what
length you pleafe, and dip it in Omelet Batter to fry,
fugaring it over like Baignet Fritures : Or it may be
marinated in Brandy, dipped in Wine Batter, and fried
in the fame manner.
Des Gardes de plufieurs Faxons.
Cardoons in different Manners.
£UT them to what length you think proper, and
pick the ftringy part very clean from the Heart :
You may do them whole, but it is moft common and
proper
510 'The PROFESSED COOK.
proper to cut them into quarters, or halves at leafl ;
boil them in Water, with a little Butter rolled in Flour,
and a flice of peeled Lemon to keep them white ; put
them into a good white or brown Sauce to foak, being
firfl drained from the boiling; ufe a bit of Butter,
or Cullis Sauce, and proper Seafoning, and add a
Lemon Squeeze when ready. If you would finifh them
with Parmefan Cheefe, as is often done, boil them in
the fame manner ; put a little Cullis into the Table-
difh, as many bits of fried Bread as Cardoons, the
latter being properly laid upon the Bread, a little
Sauce over, and fie wed with rafped Parmeian Cheefe ;
give them a good colour in the Oven : The Sauce
muft be much reduced ; and if you do not add too
much of it, the Bread and Cheefe will foak it.
De rOfeille, Laifues, &? Chicories.
Of Sorrel, Lettuces of different forts, and Endive.
*T~*HEY are ftewed like a Ragout, as fet forth in Ra-
gout Articles. Lettuces and Endive are ufed
moftly as Sallad ; or being boiled in the Broth-pot,
and tied, are ufed to garnifh Soups : The Stock of
Roman or Cofs Lettuces rnay be drefled after the
Manner of Cardoons, being well fcalded in boiling
"Water, and bra/.ed.
Laitues de phfuv.rs Facons.
Different ways of dreffing Lettuces.
CCALD them whole in boiling Water for a few mi-
nutes ; drain the Water out, cut out a little of the
Hearts, and inftead thereof put in a well-feafoned
Farce ; wrap them up in the Leaves, and tie them with
Pack-thread ; braze them in a light-feafoned Braze, and
when done, and well drained, place them upon the Ta-
ble-dim, and pour a good Veal Cullis or Chicken Fri-
caflee Sauce upon them. You may alfo let them cool,
when boiled tender, dip them in Egg Batter, and
fprinkle them over with Bread Crumbs to fry.
Choux-fleurs
The PROFESSED COOK.
Ckoux-fleurs.
Cauliflowers.
pUT the Cauliflowers into frefli Water as they are
picked, and boil them in Water or Broth, with a bit
of Butter and Salt ; (Spring Water is beft to keep them
white ;) take them off the Fire before they are quite
done, and leave them in the Water a while, to
finilh ; then drain them very well, and place them pro-
perly on the Table-difh : Serve a Meager Sauce upon
them, made of Butter, Cream, Pepper, Salt, and a little
Nutmeg, if agreeable. If you iimmer them a while
in the Sauce, they will have more Tafte, but will not
look fo well ; follow the fame method with Brown or
Cullis Sauce.
Cboux-faurs a la Reine.
Cauliflower, with Queen's Sauce.
A/TAKE this Sauce with a bit of Ham, and bits of
Fillet of Veal, cut into fmall dice, a little Butter,
chopped Parfley, Shallots, and one clove of Garlick ;
foak this a while on the Fire, then add a few fpoonfuls
of good Jelly Broth, and half a pint of Cream ; reduce
it to a good Liaifon, lift it in a Sieve, and pour part of
it into the Table-difh ; place the Cauliflower therein,
boiled as the preceding, and the remainder of the
Sauce over it ; garnifh with Bread Crumbs, with a few
drops or bits of Butter thereon, and colour it in the
Oven. They are done with Cullis and Parmefan
Cheefe, after the fame manner, and are then called
au Parmefan.
Choux-feurs en Baignets, Cauliflowers as Fritures, are
boiled in the fame manner, dipped in good Wine Bat-
ter, and fried of a fine Gold colour.
Choux-fleurs au Jus.
Cauliflowers with Gravy.
t>OIL a Cauliflower as the former, and lay it clofe in
a Stew-pan much of its own bignefs, with the Stalks
upwards ;
512 I'be PROFESSED Cootf.
upwards ; pour fomc good Gravy upon it, and let it
infufe Ibme time on an Ames-fire ; then clofe it pro-
perly oh the Table-dim, the Bloom upwards ; and do
not put the Gravy to it, but lerve it with a good Cullis
Sauce, thickened with Butter and Flour, Pepper and
Salt, according as Cullis requires.
En Ragout-, boil a Cauliflower in good Broth, and
a good bit of Butter and Salt ; when done, drain it, lay
it properly on the Dim, and ferve a fmall well-tafted
Ragout of Sweet-breads, fat Livers, Mulhrooms, or
any other upon it.
Concombres a la Poulette.
Cucumbers Fricaffee, or with White Sauce.
/"^UT them into large dice, fcald them in boiling Wa-
ter a few minutes, drain, and put them into a Stew-
pan, with Butter, chopped Parfley, Shallots, Pepper
and Salt ; add a little Broth, and fimmer fome time ;
reduce the Liquid, and add a Liaifon of two or three
Yolks of Eggs, beat up with a little Verjuice or Vi-
negar, rafped Nutmeg, and bits of Butter rolled in
Flour put in at different times : The Sauce ought to
be pretty iharp.
Concombres farcis.
Stuffed Cucumbers.
pEEL, and take out the middle with an Apple-gorery
or any thing elfe ; fcald them as the laft, and fill
them with a well-feafoned Farce, made of ready-dreffed
Meat, and proper Seafoning ; (for Meagre with Fifh
Farce) ; tie them up with Pack-thread, and braze in a
light Braze : They are ferved alone, or to garnilli
made Dimes, with a good-coloured Sauce upon them.
Concombres au Bafllic ; with green Bafil chopped with
the Farce ; braze them in the fame manner, and when
cold, dip them in Egg Batter to fry; or finifti them in
the Table-difli, with Bread Crumbs and Parmefan
Cheefe, as the Cauliflowers are done.
Concombres
The PROFESSED COOK,
Concombres a la £*/»*.— See Cauliflowers ditto ; and
purlue the fame method with Cucumbers.
Melons, comment les confire.
How to preferve Melons for Cookery.
JgOIL the quantity of two parts of Water to one
of Vinegar, with Salt, and Cloves proportionable ;
(the fmalleft Melons are the belt;) wipe them all
over with a Cloth, and put them into a Pot; pour
the Brine boiling upon them, keep them on an Afhes-
fire till the next day, and do the fame over again fe-
veral times, till they arc of a fine green ; then let them
cool, flop the Pot very clofe, and keep it in a cool
place, to ufe for Ragout or Sallad : Soak them fome
time in warm Water before ufing.
O
Melons en Baignets.
Melon Friture.
jV/fELONS are ferved raw, when ripe ; the French
ufe Melons as little Difhes, in the firft Courfe ;
alfo Radifhes, Oyfters, &c. which are removed with the
Soup by made Dimes. If you would make a Laft-
courfe Dim, called Entrement, (the firft being called
Hors dOeuvre,) cut a Melon into large dice, marinate it
with a little Brandy and Sugar about half an hour, drain
it well, dip it in good thick Batter, and fry as all other
Fritures : Serve it with rafped Sugar over, as ufual.
De s Ckervis, Salfifix, &* Tauplnambours.
Of Skirret, Salfifix or white Beet Root, and Potatoes.
OKIRRETS are fcraped as Carrots, and boiled in
Water, with a little Butter and Salt ; they require
only about a quarter of an hour's boiling ; drain them
to fry, being firft dipped in pretty thick Wine Batter.
— The Salfifix is much harder, and requires a longer
time ; boil it in the fame manner, and ferve with rdifti-
iug Sauce like Cardoons. — Potatoes are boiled in Wa-
L 1 ter.
514 ¥be PROFESSED COOK.
ter, then peeled, cut into (lices, and jufl warmed in
Liaifon Sauce, or pounded, and baked to a Gratln upon
the Table-difh, being feafoned with Pepper and Salt,
Butter and Cream.
Des Fines Her&es.
Of Sweet Herbs.
go under the Denomination of fweet Herbs
in Cookery, are Parfley, Chibol, Garlick, Rocam-
bole, Shallots, Winter-favory, Fennel, Thyme, Laurel,
or Bay-leaf, and fweet Bafil: Under the name of Ra-
vigotte, or relifhing Herbs, are Taragon, Chervil, Bur-
net, Garden-crefTes, Civet, and green Muflard ; there
are other fweet Herbs, which are not called Ravigotte,
although they are often ufed together, as Mint, Borage,
Water-crefs, Rofemary, Marigold, Marjoram, &c.
Du Houblon.
Of Hops.
'TpHE fpring is the only feafon to eat them ; they arc
firft to be boiled in Water, then ferved in the fame
manner as Afparagus.
Des Articbauts.
Of Artichokes, dried, or preferred.
"pOLLOW the fame method as is done for dried or
preferved Kidney-beans, fee Page 499, only obferve,
that they muft be boiled fufficiently to take out the
Hearts, or Hay. — Thofe that you preferve in Brine
muft be trimmed of the Leaves, as is commonly done
when ferved freih ; and in thofe to dry, the Leaves
muft be ftripped off; fcald them in hot Water when
you propofe to ufe them, as is directed for Beans.
Articbauts a la Sauce blanche.
Artichokes with white Sauce.
'"PRIM the points of the Leaves with a pair of fcif-
fars, or a iharp Knife, and boil them in Water,
"Salt, and a bit of Butter ; drain and take the Choaks
out,
The PROFESSED COOK.
out, and ferve a white Sauce in them, made of Butter,
a little Flour, Pepper, Salt, and a few drops of Ver-
juice, Vinegar, or Lemon-juice.
Artkbauts en Feuillage*
Artichokes with the Leaves.
CCALD them firft in boiling Water a few minutes ;
then boil them in Broth, , with a faggot of fweet
Herbs, a few flices of Lard under them, and two or
three Cloves ; drain, and take the Choaks out as the
"firft ; pour a Cullis therein, mixed with Butter, Pep-
per, Salt, and a Lemon Squeeze.
Artkbauts frits.
Fried Artichokes.
HpAKE young Artichokes, and cut them into quar-
ters, or lefs pieces, according to the bignefs ; trim
the Bottoms, both infide and outfide^ leaving only
three or four of the tendereft Leaves ; put them into
frefh Water fome time, after they are picked ; drain
them, and marinate about half an hour in Batter, made
of Yolks of Eggs, Flour, and Salt ; fry crifp in a very
hot Friture, and lerve fried Parfley for garniihing.—
Another method is to braze them, after being trimmed
according to this method, and dipped in good thick
Wine Batter to fry.
Artkbauts a la Glace, vu en Cryfteaux.
Tranfparent Artichokes.
BRAZE the Bottoms of Artichokes very tender, in a
well-feafoned Braze ; lay them on the Table-diih,
pour a good clear Jelly over, fufHcient to cover them,
and let it cool ; this firft is called a la Glace, ou au Mi-
roir : Otherwife let it cool firft, and cut it into little
focky pieces, to put upon and round the Artichoke-
bottoms ; this laft is called en Cryjieaux, from its tranf-
parent Clearnefs.
L 1 2 Artkhauts
516 ¥ke PROFESSED COOK.
Artickav.ts a la Barigoult.
Barigoult Artichokes, (from the inventor's name.)
'TTRIM the Artichokes properly, boil them in plain
Water till you can take the Choaks out, and drain
them very well ; have a Sauce prepared, with two Yolks
of Eggs beat up with a fpoonful of Oil, chopped
Parflcy, Shallots, Bafil, Mufhrooms, Chibol, Pepper
and Salt ; put the Artichokes into a Stew-pan, with a
few thin flices of Lard under them, and a little Broth ;
and pour this Sauce to them, and braze on a flow Fire,
both under and upon the Pan Cover : When done,
pour a little Sauce into the Difh, made of Cullis, But-
ter, and a Lemon Squeeze, and pour alfo fome of it
upon the Artichokes.
A la Creme, white Liaiibn Sauce : Make a Sauce with
bits of Fillet of Veal and Ham, Parfley, Shallots,
two Cloves, a little Butter, and a few whole Mufh-
rooms ; foak it fome time, then add a little Broth,
fimmer it about an hour, and fift in a Sieve ; make a
Liaifon of two or three Yolks of Eggs and Cream,
and add a Lemon Squeeze when ready, with Pepper
and Salt ; pour this upon the Artichoke-bottoms, being
trimmed and brazed very tender.
Artichauts au Prh'ot.
Artichokes, the Provoft's manner.
pREPARE fome fliced Onions in Butter, as for Sauce
Robert ; when done, add two pounded Anchovies,
Pepper, and a Liaifon of Yolks of Eggs and Cream ;
put this into brazed Artichoke-bottoms, cover them
over with Bread Crumbs and rafped Parmefan Cheefe,
in equal quantities, and put them into the Oven, upon
the Table-difti, to take colour : Serve dry.
Articbauts a I'ltalienne.
Artichokes, Italian Fafliion.
/"^UT each into four, and trim them as for frying ;
- braze with flices of Lard, Veal, and Ham, a fpoon-
ful of Oil, one or two cloves of Garlick, whole Pep-
The PROFESSED COOK. 517
per and Salt ; finifh on a flow Fire, and when done,
Aft the Sauce ; mix part of it with fome Cullis, and a
glafs of white Wine ; boil it a moment, fkim it well,
and ferve it in the Dim with the Artichokes, the
Leaves being upwards.
A la Afariniere ; the Seaman's Faihion. — Thefe are
dreiled much as the laft, only that they are boiled in
plain Water, cut and trimmed, and then tofled up with
the fame Seafoning, chopped, but not lifted.
Aux fines Herbes ; with fweet Herbs. — This has been
repeated often : it is prepared as ufual ; the Arti-
chokes are firft boiled, and then trimmed, the Sauce
poured in, and put in the Oven to foak, and crifp
the tops of the Leaves.
An Vin de Champagne ; brazed with the Leaves on ;
prepared as the laft, and Wine Sauce poured on them.
Articbauts aux Trufes.
Artichokes with Truffle Farce.
pREPARE a Farce with chopped Truffles, fweet
Herbs, a little Butter, and proper Seafoning ; put
it into ready-boiled Artichoke-bottoms, and fimmer
them fome time, in two or three fpoonfuls of Cullis, a
glafs of white Wine, and a faggot of fweet Herbs ;
when done, take out the Faggot, and add a good Lc-.
mon Squeeze. — They are alfo flewed with Truffles
fliced, the fame Seafoning, and one or two fpoonfuls of
Oil ; The Sauce muft be flammed before ferving, and
well intermixed together.
A la Poele, toffed up in the Pan. — The Bottoms
of Artichokes are boiled to three parts, cut into,
quarters, and tofled up with Butter, a few fpoon-
fuls of Cullis, a glafs of white Wine, chopped
Parfley, Shallots, Fennel, Mufhrooms, Pepper and
Salt ; "fimmer a good while, to reduce the Sauce ; and
L 1 3 add
5 i 8 tte PROFESSED COOK.
add a Lemon Squeeze, or Vinegar, fufficient to fharpen
the Sauce, when ready to ferve.
Articloauts a la Brie.
Stuffed Artichokes.
HTRIM the Artichokes handfomely underneath, and
cut the Leaves pretty fhort ; boil them in Water
until the Choaks quit them, tfren take them out, drain,
and fill them with a ready-prepared Farce, or whatever
you think proper ; make it even with the Leaves, and
glaze them with Yolks of Eggs, and Bread Crumbs
fprinkled over ; put them on a Baking-difh, upon dices
of Lard, or a little Butter, with Pepper, Salt, a glafs
of white Wine, .and a faggot of fweet Herbs in the
middle ; bake them about half an hour in the Oven ;
drain out the Fat, and ferve what Sauce you pleafe
under them.
Artichauts a la Saint Cloud.
This name is explained before.
pREPARE and boil them as the laft, or in a Braze t<x
three parts, then drain them, and let them cool ;
have as many fmall Pigeons, flewed and well feafoned,
as you have Artichokes, which are each fluffed with a
Pigeon ; dip them in good frying Pafte, or thick Bat-
ter, made of Eggs and Flour, a fpoonful of Oil, and a
little Salt, and fry in a very hot and plentiful Pan of
Friture.
Another method called a la Saint Cloud. — The Arti-
chokes being prepared, and filled with the fame forts
of Ragout, or any other ; put a little Farce all over
the Ragout and Leaves, fprinkle with Bread Crumbs,
and drop a little Butter upon them ; put them into a
Baking-difh, with thin flices of Lard and Fillet of
Veal, and bake in a middling Oven of a good colour :
When ready to ferve, drain off the Fat, and lay them
on the Table-difh, make a little hole in the middle, to
pour
The PROFESSED COOK. 519
pour fome Spanifli Sauce in, and ferve the reft in the
Difh ; ftick a Cock's-comb, or any thing cut in the
fame ihape, into the hole at the top.
Artichauts an Pere Bernard.
Father or Gaffar Barnard, &c.
£UT the Artichokes in two, trim them infide and
out properly, and braze them till three parts done;
take them out to drain, flour, and fry them : Serve
with fried Parfley.
A la Gendarmes. — They are half boiled, then broiled
with fweet Herbs therein, mixed with Oil or Butter ;
pour a Verjuice Sauce into them when properly done.
A la St. Menehoult. — The Bottoms only are boiled,
filled with a good Farce, and finiihed as all Directions
under this denomination.
Artichauts a la Pompadour. — This is exactly as direct-
ed before for a la Glace or au Miroir. — The Bottoms of
Artichokes are brazed very tender, in a good rich
Braze, and a fine clear Jelly poured upon them in the
Table-difli ; they are then iced a la Glace.
A la Hollandoife ; Dutch Faihion. — The Bottoms of
Artichokes are brazed as the laft, and fimmered in a
Stew-pan, with a good bit of Butter rolled in Flour,
fome good Broth, Pepper, Salt, and a Faggot. When
ready to ferve, take out the Faggot, reduce the Sauce
to a good confiftence, and add fome fcalded chopped
Parfley, and a Lemon Squeeze.
Artichauts en Accolade.
Glued or foldered together.
"DRAZE eight or ten whole Artichoke Bottoms, being
*^ properly trimmed ; put a little ready-prepared Sal-
ficon Farce between two of them, and fo on, for as
many as you pleafe ; rub the borders with Yolks of
L 1 4 Eggs
520 The PROFESSED COOK.
Eggs, to folder them ; dip them in Eggs beat up as
for Omelets, fprinkle them with Bread Crumbs, and
fry of a fine gold colour.
En BaignetSi — The Bottoms being ready boiled or
brazed, cut each into quarters, and dip them in good
thick Wine Batter, to ferve as Fritures, with fried
Parfley.
En Salade. — Bottoms of Artichokes, brazed whole,
and cold ; garnifh them with fillets of Anchovies foak-
ed, Capers, and fmall Sallad round ; fcafon them as
a Sallad, with Salt, Pepper, Oil and Vinegar.
Au Parmefan. — Brazed firft, and finifhed as is ufual
under this denomination, with fome good Cullis in the
Difli ; fprinkled with Bread Crumbs and Parmefan
Cheefe, and coloured in the Oven.
A la Bechamel. — Bottoms brazed and warmed in Be-
camel Sauce.
Artichauts a la Mayence.
Artichokes with Weftphalia Ham Sauce or Slices.
/^[UT as many thin dices of Ham as you propofe of
Artichoke Bottoms, which are brazed as ufual ;
ioak the Ham over a flow Fire, until it is done ; place
the flices feparately on the Table-difli, and the bot-
toms of Choaks upon them ; put a little Cullis into the
Pan, to gather the flavour and Sauce of the Ham, and
add a fpoonful of Jelly Broth, a bit of Butter rolled
in Flour, a little Pepper and Vinegar ; fimmer the
Sauce to thicken it, and ferve upon the Bottoms of
the Artichokes.
Au Bacha. — Make a Sauce with Butter, chopped
Parfley, Shallots, Chibol, Mufhrooms, and a little
Broth, and fimmer fome time till the Seafoning is
done ; beat up three Yolks of Eggs, with fome chop-
ped Chervil, Verjuice, Pepper, Salt, and grated Nut-
meg, and reduce it to a thick confidence : Serve upon
brazed Bottoms of Artichokes.
Des
The PROFESSED COOK. 521
Des Trufes.
Of Truffles.
French Author fays, that they are brought to
Paris from the hot Provinces, particularly from
Perigord, G-afcogne, Limofin, Agcnois, and other parts of
the South of France. It is well known to all travel-
lers, and many others, that the flavour of foreign
Truffles is f:,r fuperior to thofe found in England ;
which may be attributed to the coldnefs of the cli-
mate. I believe Hampfhire produces the moft; tho*
they are found in Windfor-park, and feveral other
counties of England. They are imported from abroad,
and fold at a very high price in moft Italian fhops ;
but their flavour is much wafted, and very little fupe-
rior to thofe found in England. They grow in the
ground without any outward appearance. The Author
fays, that, as Pigs are very fond of them, and have
often been the occafion of difcovering where they
grow, the hint might be ufefui in England, were a
little more attention paid to it.
Tritfes au Court -bouillon.
Truffles plain boiled.
COAK the Truffles a while in warm Water, and clean
them carefully with a brufh ; boil them in half
Wine and Water, Pepper, Salt, a faggot of fweet
Herbs, bits of Roots, and dices of Onions : Serve
them hot in a Napkin. The middling forts are boiled
enough in about a quarter of an hour.
Trnfes au Vm de Champagne. Clean them -as the for-
mer, and boil in this Wine, with a little Sallad : Serve
them in a Napkin in the fame manner.
A la MarechaL When cleaned as ufual, wrap them
up in coarfe Paper, and feafon them with Salt and
coarfe
522 The PROFESSED COOK.
coarfe Pepper; put them into a Skillet or Iron Pot,
without Liquor, and bury the Pot in warm Afhes
about an hour or more : Serve them hot in a Napkin.
— They are alfo baked in Afhes without a Pot, being
only wrapped in feveral Papers, and the outer one
made wet ; bake them about an hour, and if the Pa-
per fhould burn, clean them with a brufh.
'Trufes en Putts.
Truffles gored and fluffed.
Q LEAN them as firft directed ; gore, or fcoop out
the infide without fplitting ; chop what you take
out, with fat Livers, Beef Marrow, Pepper, Salt, Par-
fley, and Shallots; mix it with Yolks of Eggs beat
up, fluff the Truffles with this Farce, and cover the
holes with the firft bits cut off; braze them with dices
of Veal, Ham, Lard, a glafs of white Wine, and a
faggot of fweet Herbs : When done, add two fpoon-
fuls of good Cullis ; take out the Truffles, and fim-
mer the Sauce fome time, with the addition of the
Cullis ; Ikim it very well, lift it, and reduce it to
a good confidence ; add a Lemon Squeeze when ready
to ferve,
Trufes a la Poek.
See Artichokes, ditto,
^RUFFLES either boiled or baked will do for this
purpofe, though they have been before ferved at
Table. Peel them whole, or cut them into thick
flices ; make a good Cullis Sauce, with chopped fweet
Herbs, and proper Seafoning; and put the Truffles
therein to fimmer fome time., Brazed Truffles are
alfo directed to be dreiled the fame way.
Trufis en Timbale. Seafoncd with Pepper and Salt,
wrapped in Pafte, and baked as petit Pates aux fines
Herbes,
Trufa
*Ihe PROFESSED COOK. 523
Trufes aux Croutons. The Truffles are cut into
fiices, and flewed in Oil Cullis, and all forts of
fvveet Herbs, feafoning with a glafs of white Wine ;
finifh as all Ragouts, and garnilh them round with
bits of fried Bread, which give the name, being
called Croutons.
Trufes en Crvftade, viz, in Cruft, Make a fecond-
beft Paft, called Demi-feuilletage ; (fee Pafte Articles)
prepare it as for a Pie, and put in Truffles, with a
little Salt ; cover. them up with the fame Pafte, and
bake about three quarters of an hour in a middling
heated Oven : Serve them in the Pie.
Afperges en Batons.
Afparagus plain boiled.
'"THEY are to be fcraped, and boiled in Water and
Salt pretty crifp; drain them, and ferve with a
white Saiice, a Cullis mixed with Butter, or with Oil,
a little Vinegar, Pepper and Salt.
En petit Pois. As green Peafe, either plain, or
FricaiTee, and in all the different ways of green
Peafe.
Afperges confites :* Preferved for kitchen ufe. Boil as
much Vinegar as Water, according to the quantity of
Afparagus intended, with flices of Lemon, Salt and
Cloves ; trim the Grafs as for ready ufe, fcald them a
moment in Salt and Water, put them into a Pot, and
pour the Brine upon them : The next day boil the
Brine again, and when it is almoft cold, pour it upon
the Grafs ; let it cool, and pour fome Oil thereon, as
directed for Kidney-beans; keep the Pot in a dry place,
and cover it with a Bladder or Leather. Soak them a
while in hot Water before ijfing.
524 tte P R o F E s s ED COOK.
Des MorilleSy Mouflerons, & Champignons.
Of Morells, Mufhrooms, and Champignons.
"VJORELS are much of the fame nature as Mufh-
rooms ; they grow in fhady places, and are only
to be had in the fpring : They require a deal of at-
tention to clean them properly, being very fandy. —
By the Defcription the Author gives of Mwfferons and
Champignons, it feems, that one nation or the other is
miflaken in the appellation ; as I. apprehend, that
Mufhrooms is literally tranflated from Moufferons. He
fays, that Moujftrons are found in fhady mofly places,
that they are fmaller than the Champignons, reddifh
on the outfide, and white underneath : He calls them
alfo a fpecies of Champignons,, of an excellent flavour
and taftc. I have already taken notice of their ufes.
— The beft Champignons are thofe that grow on hot
beds ; they ought to be very white and firm, and ufed
very frefh ; they are of very great utility in Cookery,
and to add to their merit, may be obtained almoft all
the year.
Morilks a la Proven^ale.
Morells Provence Fafhion.
"yXfASH them in feveral warm Waters, and pour
them from one Pan to another, to beat the fand
out; when well drained, put them into a Stew-pan,
with a good quantity of Butter, a fpoonful of Oil,
coarfe Pepper, Salt, chopped Parfley, and Shallots ;
fimmer on a flow Fire till they are done, and ferve
them upon a piece of Bread cut as a toaft, and fried
in Butter.
Morilks an Prince.
Morells, the Prince's Famion.
*TpAKE large Morells, and when properly cleaned,
fluff them with a Farce made of roafled Poultry
and Seafoning as ufual ; braze them with a few flices
of
The PROFESSED COOK. 525
of Veal, Ham, Lard, and a faggot of fweet Herbs :
When done tender, take them out, wipe the Fat oft;
and keep them warm ; add a little Confommee to the
Sauce, boil together a moment, fkim it, fift it in a
Sieve, and add a Lemon Squeeze : Serve upon the
Morel Is.
Morilks d la Crime : With Liaifon Sauce, as all un-
der the fame denomination. They are firft brazed in
Butter and Seafoning ; and when done, the Liaifon of
Eggs and Cream is added to them.
Morilles au Lard.
Morells, with Bacon.
^UT about a quarter of a pound of middling Bacon,
and foak it in a Stew-pan till it is done: have large
Morells well wafhed, cut each of them in two, and
give them a few turns in the fame Pan, after taking
the Bacon out, and putting a little Butter to the Fat ;
then take them out, and marinate them fome time in
Oil, melted Butter, chopped Parfley, Shallots, coarfe
Pepper and Salt ; roll them in Bread Crumbs, and
Ikevver them on final I Skewers to broil flowly, bafting
with the remainder of the Marinade, and the Fat of
the Bacon and Butter in which they were tolled ; put
the flices of Bacon fingly on the Table-difh, and the
Morells upon them : Serve in this manner without
Sauce.
Moujjerons ou Champignons de phfieurs Faxons.
Champignons or Muflirooms different Ways, being
both drefled alike.
'tll/'HEN they are properly cleaned and wafhed, put
them into a Stew-pan, with a fpoonful of Oil, a
good bit of Butter, two or three fpoonfuls of Cullis,
half a glafs of white Wine, chopped Parfley, Shallots,
Pepper and Salt ; garnifh the Difli with fried Bread.
Ala
526 The PROFESSED Coo£.
A la Creme. They are firft done in Butter, then
Cream is added fufficiently, with a faggot of fweet
Herbs, and a little Salt; reduce the Sauce pretty
thick : When ready to ferve, 'make a Liaifon with
Yolks of Eggs, and more Cream if neceflary ; take
out the Faggot, and ferve upon Bread fried in Butter,
or fuch pieces as are directed for Epinars en Tabatieres.
Champignons en Canellons.
Mufhrooms fried in Pafte.
/^»HOP fome Muflirooms in dice, and put them into
a Stew-pan, with chopped Parfley, Shallots, Chi-
bol, and a good quantity of Butter ; let it brown a
little, then add fome Broth, Pepper and Salt ; fimmer
till the Muflirooms are done, and the Sauce much re-
duced ; beat up three Yolks of Eggs with Cream to
make a pretty ftrong Liaifon, and add a Lemon
Squeeze ; let it cool, and prepare fome good Puff-
pafle, rolled pretty thin, and cut into pieces, rather
longer than wide, to roll the Ragout in, in the form
of a fhort thick Saufage ; wet the borders with Water,
to make the Pafte ftick together, and fry of a good
brown colour : Serve without Sauce or garnifhing.
Champignons a la Saint Menehoult.
Broiled Mufhrooms.
/^•LEAN fome large whole Muflirooms ; chop one or
two with Parfley, Shallots, and Chibol, and give
this Farce a fry in Butter, with Pepper and Salt; (or
Oil inftead of Butter) put the Farce upon the iniide of
the Muflirooms, ftrew Bread Crumbs over it with a
few drops of Butter or Oil ; broil them, or bake
them in the Oven.
En Salade* Cut fome Muflirooms into dice, and
fimmer them fome time in Oil, and one or two flices
of peeled Lemon; then drain them, and let them
cool;
The PROFESSED COOK. 527
cool ; put the Muflirooms in the middle of a Sallad-
diih; garnifh them with chopped Parfley, Shallots,
Pepper and Salt, and prepare them like a Sallade,
with Oil and Vinegar.
Champignons au Per? Douillet.
See Cochon de Lait ditto, Page 149.
£LEAN the Mufhrooms whole, only cutting off half
of the Stalk; braze them flowly, with a little Oil,
two glaffes of white Wine, a faggot of Parfley, Shal-
lots, two Cloves, and half a clove of Garlick ; fim-
mer them till the Sauce is fufficiently reduced, take
out the Faggot, and ferve them garnifhed round with
fried Bread.
A VEtuvee : Stewed. Put the Mufhrooms whole
into a Stew-pan, with a faggot of fweet Herbs, one
clove of Garlick, two of Spices, a Laurel-leaf, a lit-
tle Bafil, and two or three fpoonfuls of Oil ; fimmer
fome time, then add a glafs of white Wine, one or
two fpoonfuls of Jelly Broth, chopped Parfley, Shal-
lots, Pepper and Salt ; fkim the Sauce very well, let
it reduce on the Fire, take out the Faggot, and gar-
nifh the Difh with fried Bread.
A very favory Powder is made of Mufhrooms, Truf-
fles, and Morels, being firfl dried in the Sun, or in
the Oven, and then pounded in equal quantities : It
muft be fifted, and kept well flopped in a dry
place : It ferves to feafon, and mix with other Spices.
— For a Dobe, and any large brazed piece, feafon the
Larding Bacon with it : It is alfo ufed to advantage in
Forced-meat, large Pies, or any other thing.
528 ffie PROFESSED COOK.
De L ' 0 F F I C E.
Of CONFECTIONARY.
*TP H E names or appellations by which the different
degrees of refining Sugar are diflmguiflied, fecm
(as far as I am able to judge) to have no other mean-
ing than their being adopted by cuftom in the French
language. As I am unable to tranflatc them literally
to their true fenfe and proper meaning, and being very
willing to explain them to the utmoft of my power,
(as it is a very neceffary part of knowledge, to iuch
as are employed in the preparation of Sweet-meats) I
ihall Hill retain the French appellations, with an ex-
planation of their meaning, and diftinguifh each by
f-rjlj fecond, £ffr. &c. degrees of refining. The different
terms ufed in the French language will foon become
familiar, as well as many others in Cookery already
enumerated. I am unacquainted with the terms ufed
by Englilh Confectioners, as they are in every nation
very fecret in regard to the preparations of Sugar.
The reafon is very natural. To avoid any reflection
of ungenerofity, I have not applied to any body in
the courfe of the whole tranflation ; but ihall continue
in my firft and firm refolution, to finifh it according to
the Original, with fuch explanations as my fmall capa-
city enables ine to give.
Des differentes Cuijjons de Sucre.
Of the different Degrees of preparing Sugar.
fUISSONS mean the preparations of Eatables in all
the different manners by Fire, either boiling, roaft-
ing, &c. &c. In this cafe I Ihall ufe the word refining
after the firft, which is clarifying. We have different
ways of refining Sugar after it is clarified, each appro-
priated to different purpofes, according to what ufe it
is
The PROFESSED COOK. 529
is intended ; they follow according to their degrees of
reHning, and are diftinguifhed by the following names :
The firft is called, petit Life ; fecond, grand Lffi;
third and fourth, Le petit & grand Perle ; fifth and
fixth, La petit & grande ^ueue^de Cochon ; feventh Le
joufflei eighth and ninth, La petite & grande Plume-,
tenth and eleventh, 'Le petit &f grot Boulet ; twelfth, Le
Caffe; thirteenth, Le Caramel. — It is to be oblerved,
that thefe are prepared with fine Sugar.
De la Fapn de clarifier le Sucre.
The Method of clarifying Sugar.
PROPORTION for three pounds of Sugar ; put a
pint of Water and half the White of an Egg in a
Skillet, beat it up with a Whilk to froth the White of
the Egg, put it upon the Fire with the Sugar, make
it boil, and as it riles put a little Water to it, and fo
continue till the fcum begins to turn blackifh ; then
take it off the Fire and let it fettle ; as the fcum rifes
of itfelf, take it off with .a Skimmer, and put the
Kettle on the Fire again ; continue to boil it, as it
rifes throw in a little Water as before, and fkim it
continually, till it ceafes to rife : When it is done, to
clear it properly, fift it in a wet Napkin. Regulate
the quantity of Water and Egg by this rule, for more
or lefs.
Premiere Cuiffon de Sucre, qin eft le Petit Liffe.
Firft Degree of refining Sugar, called Small Lijfe,
viz. flecked.
pUT the clarified Sugar upon the Fire to boil gently;
you will know when it is to this firft degree, by dip-
ping one finger in it, joining it to the thumb, and
then opening them ; for if it draws to a fmall thread,
and in breaking returns to each finger in the nature
of a drop, it is done.
Mm • Le
530 7& PROFESSED COOK.
Le grand Lijfe : Second Degree. It is boiled a little
more, and the thread extends further before it breaks,
and is proved after the fame manner.
La petit Perle : Third Degree. It is ftill boiled a
little more, until it does not break by extending the
fingers half as much as is poffible to do. One pound
of Sugar is fufficient to make a Trial of- all the dif-
ferent Degrees.
Cuijjbns 'au grand Perle, a la petite, & la grande Queue de
Cochon, au fouffic, & a la petite Plume.
Third, fourth, fifth, fixth, feventh, and eighth De-
grees of refining. Perle, from Pearl, large and
fmall; fmall and large Pigs Tails; puffed or blown;
and Plume, or Feather.
H E Grand Perle is boiled a little longer than the
fmall, and is known to be to the Degree wanted,
by not breaking by all the eytenfion that can be made
with the fingers ; and alfo when it forms into fmall
pearls in the boiling, round and railed, by which I
prefume it takes its name. In boiling this laft a little
longer, it comes to the fifth Degree, or' Petit §)uette de
Cocbon : It is known by taking up fome of the Sugar
with a Skimmer, a-nd dropping it into the boiling
Sugar again* : If it forms a flanting (break on the fur-
face, this is called the little Pig's Tail The fixth
Degree is La grande Queue de Cocbon ; which being ilill
more boiled, and tried in the fame manner as the laft,
forms a larger Pig's Tail. After a little more boiling
comes the feventh Degree, Au fouffle, Blown ; which
is known by dipping a Skimmer into it, giving it a
fhake, and blowing through it directly ; if it blows to
fmall fparks of Sugar, or in fmall bladders, it is to
the propofed qualification. The eighth comes with a
little more boiling, La petite Plume, fmall Feathers ;
which is known by the fame trial ; the difference only
is*
The P R o F E s s E D COOK, 531
is, that the fparks or bladders are to be larger, and of
a ftronger fub fiance.
Le grande Plume*
A large Feather. Ninth Degree.
J V is known by the former method, being ftill more
'^ boiled, and the proof ftronger ; but the fureft is by
dipping a Skimmer into it, and giving it a flrong turn-
over (hake of the hand ; if it turns to large fparks,
which clog together in the rifing, it is done to this
Degree.
Le petit Boukt.
A fmall Ball or Bullet. Tenth Degree.
J T is done by a little more boiling, and proved by
dipping two ringers in cold Water, and directly into
the Sugar, and into cold Water again ; what flicks to
your fingers, ought to roll up like a bit of Paile,
hard enough to form into fmall bullets, and to remain
pretty fupple when cold.
Eleventh Degree, Le gros Eoulet, large Bullet. This
is proved by the laft method, which, by a little more
boiling makes the Bullet harder when cold, as it ought
to be.
Twelfth Degree, Le CaJJe, Broken. By continuing
to boil the Sugar, it is known by the fame method as
in the two laft ; the only difference is, that the Bullet
which is made of this, ought to crumble between the
I fingers, being firft dipped in cold Water.
Le Caramel.
Burnt Sugar. Thirteenth Degree.
'"p H I S refining is little different from the laft ; to
make it pretty clear, fqueeze fome Lemon into it
while it is boiling. There is alfo a deep-coloured^ Ca-
: ramel, of which the ufes fliall be mentioned ; it is
made with only a little Water with the Suguf, boiling
M m 2 i*
532 The PROFESSED COOK.
it without ftirring to raife any fcum, until it is to the
colour required ; take it off the Fire for prefent ufe.—-.
To all the different degrees of preparation, if mifled
at firft, add a little Water to refrelh the Sugar, and
boil it over again, until it comes to the qualification
required.
De Pates de toutes Sorfes de Fruits.
Pafte of all Sorts of Fruits.
Pate de Cerices.
Cherry Pafte.
CTONE two pounds of fine ripe Cherries, boil them
ibme time, and fift them through a Sieve with ex-
preflion; put all the lifted fubftance into a Skillet, place
it upon the Fire fome time to bring it to a drier con-
fiftence, and mix a pound of Sugar with it, prepared
to the ninth Degree, or grande Plume, ftirring it con-
tinually with a wooden Spatula, viz. a flat Spoon. —
The Pafte ought to be of a fine red colour, pretty
fubftantial, and applied directly to what ufe you pro-
pofe. This is moftly done in moulds of different
fizes and lhapes, made like hoops, without tops or
bottoms ; put them upon a Baking-plate to dry a
VEtui'ee, viz. an artificial Stove, or Hot-houfe, in
which place all Sugar-pafte and Sweet-meats ought to
be kept. Where there are no artificial Stoves (which
are rather fcarce in England), thofe Paftes may be
dried in a very mild Oven, or in any moderate heat,
and always kept in a very dry place.
Pate de Grofeilles.
Pafte of Goofberries and Currants.
QOOSBERRY Pafte is made much after the fame
manner : Upon two pounds of Fruit put about a
glafs of Water ; boil them a little while, and fift them
The PROFESSED COOK. 533
as the Cherries ; put it upon the Fire again, to reduce
the Juice to a foft Paite confiftence, ftirring conti-
nually : When it is come to a pretty thick fubflance,
add a pound of Sugar, prepared as die laft, and finifh
it in the lame manner. — It is alfo done as follows, viz.
when the Goofberries are fifted, to about three half-
pints of Juice, put a pound of Sugar-powder, and
boil together until it throws large Sugar-fparks, in
blowing through a Skimmer dipt in the Boiling ; then
take it off the Fire to mould it, and garnilh as the firfl.
Pate de Framboifef. Pafte of Rafbcrries— <• This Pafte
is done in the fame manner as the laft direction for
Goofberries, with raw Sugar in powder,
Pates (FAmandcs vert&, &? tfAbricots verds.
Pafte of green Almonds, and green Apricots.
'"pHEY are both made after the lame manner ; begin
by taking the Down off, which is done by making
3 Lye with five or fix handfuls of green Wood-afhes,
fifted and boiled till the Water is quite fleck and
frnooth to the fingers ; put the Almonds or Apricots
in it, and let them ibak till the Down comes offeafily;
ftir the Afhes pretty often to hinder them from fettling at
bottom ; take the Pot off the Fire, to clean the Fruit
one after another, and throw them in frefh Water as
you clean them ; then boil them in frefh Water, ten-
der enough to fift as ufual, and boil the Juice till it
comes to a good confiftence, ftirring continually, for
fear it fhould burn ; weigh the quantity, and add as
much Sugar au Cafe; (twelfth Degree) mix it very
well together off the Fire, ufe it in moulds diredly,
and dry it as ufual.
Pate de Viokttes.
Violet Pafte.
TTPON a pound of Sugar prepared to the ninth De-
gree, grandc Plume, mix a quarter of a pound of
M m 3 Violet*,
534 y&e PROFESSED COOK.
Violets, pounded very fine, and mixed by little and
little ; finifli as ufual.
Pate cfAbricots murs*
Pafle of ripe Apricots.
r>EEL and flone two pounds of ripe Apricots ; foak
them pretty dry on the £ire, and maih them very
fine ; add a pound of Sugar prepared a lagrande Plume,
(ninth Degree) flir them well together on the Fire,
till the Pafle quits the Spoon ; finifli it directly in the
moulds, and dry it rather hotter than the former Pafle.
— - — It is done alfo, by adding an equal weight of raw
Powder-fugar, when the Fruit is foaked fome time
pretty dry, and flirring continually, till it is come to
a gopd confidence on the Fire ; finifli as the lafl.
Pdte de Pecbes.
Peach Pafle.
pEEL and flone the Peaches, and cut them into dice;
refine half as much Sugar in weight as Peaches, to
the ninth Degree ; then boil both together to bring
them to a Pafle, and put it in moulds directly to dry
in the Stove.
Pate de Prunes : Of Plumbs. Boil them with a lit-
tle Water to a Marmalade, and fift them in a Sieve j
put the Juice upon the Fire again to dry it to a Pafle,
taking care to flir it continually ; add as much Sugar,
boiled au CaJJe, (twelfth Degree) as the Pafle weighed,
mix them well together on a flow Fire, and finifh
as ufual.
Pfife de Raiftn Mufcat.
Pafle of Mufcadine -Grapes.
/"JRAIN the Grapes, and boil them a moment with
a little Water, the Kettle being covered j then
lift as ufual, and put the Juice upon the Fire again,
to bring it to a ftrong Marmalade ; weigh as much
raw
PROFESSED COOK. 535
raw Sugar as the weight of the Fruit, which refine to
the ninth Degree, la grande Plume-, mix them well to-
gether upon a very flow Fire, give the Pafte what
form or mould you pleafe, and dry it dire&ly.
Pate de Ferjuis.
Pafte of Verjuice Grapes.
*J* H I S is done much after the fame manner as the
laft, only that it is well bruifed in the Pan before
it is put to boil, fifted, and reduced as ufual ; mix
with it as much weight of Sugar, prepared as the laft,
and finifhed in the fame manner. — This is often doney
by mixing about half the quantity of Apples with the
Grapes, being peeled, cut into pieces, and reduced tQ
a Marmalade ; fift as ufual, and dry to a Pafte con-
fiftence ; then add as much weight of Sugar, a la
grande Plume, as the Pafte, and finilh as the Mufcadine.
Pate de, Goings.
Quince Pafte.
ripe Quinces in Water till they are quite ten-
der; drain and fift them as ufual, and reduce the
Marmalade on the Fire to a Pafte confiftence, ftirring
continually ; according to the quantity of Quince Mar-
malade, refine a pound of Sugar, a la petit Plume,
(eighth Degree) to three quarters of Quinces ; mix
them together upon a very flow Fire without boiling ;
put the Pafte to what form you pleafe diredly, and
dry as ufual.
Pate de Corrlngs rouge*
Red Pafte.
•TnO make the Pafte of a fine red, bake the Quinces
in the Oven a long while ; then peel and fift them
in a Hair Sieve with ftrong expreffion ; dry the Mar-
malade over a flow Fire a little while to about half
the confiftence of a Pafte ; then to redden it the more,
keep it a good while on a flow Afhes-fire, ftirring
M m 4
BOIL
536 tfbe PROFESSED COOK.
fome time, and add a little fteeped Cochineal ; re-
duce on a flow Fire to a thick Pafte, that is, till it
loofens from the Pan ; put as much Sugar as Marma-
lade or Pafte, a la petit Plume, (eighth Degree) foak
it a little while upon the Fire, let it cool juft enough
to work well with the hands, and finifh directly as
ufual.
Pate de Morons.
Chefnut Pafte.
T>OIL the Chefnuts to a Marmalade in Water, and
fift them as all others, or pound and fift them in a
Stamine with a little Water : To the proportion of
three quarters of Chefnut Marmalade, add a quarter
of a pound of any other Fruit Marmalade, and an
equal weight of Sugar, a la grande Plume, (ninth De-
gree) and work it well together to finifh as ufual.
Pate de Citrons*
Lemon or Citron Pafte.
£^UT off the hard knobs at both ends, gore them as
is done with Apples, through and through, and
boil them in Water till they are tender ; take them
out, put them into cold Water a moment, and then
drain, by prefling in a Linen Cloth to get the Water
•out ; pound and fift them, and upon a quarter of a
pound of Marmalade, put half a pound of Sugar, a
la grande Plume ; (ninth Degree) fimmer them awhile
together to mix, ftirring continually, and finifh as all
others.
Pate de Pommes.
Apple Pafte.
pEEL what quantity of Golden Pippins you tiling
proper, cut them into halves or quarters, and boil
them to a Marmalade, with a little Water ; fift and re-
duce it upon a flow Fire to a Pafte confiftcnce, and add
as much Sugar, a la grande Plume, (ninth Degree) as
Marmalade; work them very well, and finifh in moulds
as all others. Obferuation
PROFESSED COOK. 537
Obfervation fur les Pates des Fruits.
Obfervation on Fruit Paftes.
f\ F all the different kinds heretofore mentioned, out
of Fruit-feafon, ufe Marmalade of any forts, mix-
ed with Sugar refined to the ninth Degree, grande Plvmc,
viz. large Feather ; fimmcr it a little while together
upon the Fire, and put it into moulds in the fame
manner, to dry in a very moderate heat, turning it
over now and then, to dry equally on both fides. — Pafte
of any other kind of Fruits may be made after this
manner ; obferving the quantity of Sugar, according
to the iharpnefs of the Fruit : They ferve to garnifh
Frames in Deferts, or for Plates intermixed.
De Pates de Pa/lillages.
Of Paftil Paftes.
Pale de Paftillage de Chcolat.
Paftil-pafte of Chocolate.
TV/jELT half an ounce of Gum-dragon in a little
Water till it is quite diirolved and thick ; fift it
through a Liner* Cloth, pound it in a Mortar with a
quarter-part of Whites of Eggs, a Chocolate-cake
bruifed, and half a pound of fine Sugar-powder, mix-
ing by degrees, and adding either more or Icfs Sugar,
according as the Pafte is malleable ; it mutt be pretty
firm ; form it into what flowers or defigns you plcafe,
3$ Shells, Lozenges, any kind of Corns or Belms, &c,
Pajtillage de Regl/fe.
Liquorice Pafte.
CCRAPE and bruife a quarter of a pound of_ Liquo-
rice-root, and boil it in a little Water till it is much
reduced ; let it fettle, and pour the clear off, in which
diilblve half an ounce of Gum-dragon ; when tho-
roughly melted, fift it in a Linen Bag with expreffion,
and
PROFESSED COOK.
and mix Sugar with it till it is brought to the con-
fiftence of 'a Pafte ; finifh in the fame manner as the
laft, in fmall Cakes, Flowers, or Lozenges, &c.
Paftiilage de Violettes.
Violet Paftils.
JD O I L a glafs of Water, and pour it upon half a
quarter of a pound of picked Violets ; let them in-
fufe about three quarters of an hour, then fift the li-
quor as the laft, diflblve half an ounce of Gum-dra-
gon in it, and finifh with Powder-fugar as ufual. —
When out of feafon, inftead of frefh Violets uie pre-
ferred ones, either in Conferve or in Powder, mixing
them with Gum-dragon melted in Water and Sugar
as the firft. — This Pafte may be had all the year, by
drying Violets in the feafon, and reducing them to
Powder, which ought to be kept clofe flopped in a
very dry place.
Paftitlage de Fleurs <F Orange.
Orange-flower Paflils.
and pulverife a good pinch of Orange -flowers,
(if you have no green ones ufe preferved) and
pound them with Gum-dragon, diflblved in a glafs of
Water and a glafs of Orange-flower Water ; add as
much Sugar as is neceflary to bring it to a fupple Pafte
confiftence, and finifh as ufual.
De Citrons ; of Lemons. Rafp the Rind of a Le-
mon flightly, and infufe it in a glafs of Water, with
half an ounce of Gum-dragon ; lift it in a Cloth with
expreffion when the Gum is diflblved, and finifh it by
mixing Sugar in a Mortar till it is brought to a proper
Pafle fubflance ; dry in the ftove as ufual.
Paftillage de Cafe.
Coffee Pafte.
*"ipO half an ounce of Gum-dragon diflblved in a glafs
of Water, put an ounce of Coffee-powder ; fift
The PROFESSED COOK. 539
it in a fine Lawn Sieve, mix it in a Mortar, with as
. much Sugar-Powder as is neceffary to give it a proper
confiftence, and finifh as all others.
Paftillage de Canelle.
Of Cinnamon.
•T1 O half an ounce of Gum-dragon diffolved as be-
fore, and fifted in a Cloth, put a finall Tea-fpoon^
ful of lifted Flour of Cinnamon, and Sugar-powder;
finifh as ufual.
De Giraffes : Of Cloves. Upon half an ounce of
Gum-dragon diffolved 'as before, and fifted, put fix
Cloves pounded very fine, and finifh in the fame manner.
Pajlillqge d'Epim-vinette.
Barberry Paftil.
TjISSOLVE half an ounce of Gum-dragon (or a lit*
tie more) in a glafs of Water, as it mufl be pretty
thick, ftrain it in a Cloth or Bag as ufual, and put if
into a Mortar, with a fpoonful of Barberry Marma-
lade ; mix it very well, and add as much Sugar-pow*
der as is neceffary to bring it to a malleable Pafte ;
you may alfo add a little tfiflblved Cochineal to give it
a deeper red, and finifh as all others.
Des Sa&les £ Office et des Couleurs.
Of the Sands and Colours ufed in Confectionary.
AS the Sands are made with the Colours ufed in Con-
1 feftionary, I {hall here give their explanation.
They may be ufed upon feveral other occafions, as ne-
ceffity requires, or fancy leads.
De la Couleur rouge.
Of red Colour, and how to make it.
ROIL an ounce of Cochineal in half a pint of Water
0 for about five minutes ; then add half an ounce of
Cream
54°
tte PROFESSED COOK.
Cream of Tartar, and half an ounce of pounded Al-
lum ; boil on a flow Fire about as long again : It is
eaiily known to be done, by dipping a Pen or a wooden
Skewer into it, and writing therewith on white Paper,
for if it writes freely like Ink, and keeps its colour, it
is done ; take it off the Fire, add half a quarter of a
pound of Sugar, and let it fettle ; pour the clear off,
to keep in a Bottle well flopped.
De la Couleur bleue.
Of blue Colour.
IS colour is only made for prefent ufe ; put a lit-
tle warm Water into a Plate, and rub an Indigo
Stone in it, until the colour is come to what tint you
pleafe, either pale, or deep Blue.
De la Couleur jaune »
Of the yellow Colour.
TT is done after the fame manner, by pouring a little
Water into a Plate, and rubbing it with a bit of
Gamboge. It is alfo done better with yellow Lily :
Take the Heart of the Flower, infufe it in milk-warm
Water, and preferve it in a Bottle well flopped. Or
with the Flowers • dried and pulverifed as Violets, and
kept for this ufe.
De la Couleur verte.
Of green Colour.
'TpRIM the Ler-'es of Spinach, boil them a moment
in Water, ane. then drain them very well to pound;
fift the Juice in a Sieve for ufe.
Of thefe Cardinal colours, you may make any alte-
ration in imitation of Painters, by mixing to what
lhade you pieaie : But tafte and fancy are the only
guides.
Manlere
tte PROFESSED COOK. 541
Mania e de fain les Sables.
How to make the Sands.
CLARIFY fome Sugar, as direfted in Sugar Articles,
and put^what quantity you pleafe upon the Fire,
with a fufficiency of Colouring to produce the tint you
want ; boil it till it comes to the ninth Degree of re-
1 fining^ (viz. La grnnde Plume} then take it off the Fire,
work it conftantly till it returns to Sugar again, and
form it into Sand by fifting in a Sieve. Mix the dif-
ferent colours in this manner. This Sand ferves to
prepare any forts of flowers or defigns upon Defert
Glafs-frames. You may alfo make Sands with old
Sugar-preferve, by pounding and fifting it in a Sieve.
Des Candi.
Of candied Sugar.
BANDIES are different Sugar-works, which ferve to
garnim Defert-frames : They are of many diffe-
rent kinds, made with any forts of Fruits, though all
are made much alike.
Candl de Fleurs d'Orange.
Candied Orange-flowers.
I) OIL fome Sugar to the feventh Degree, (viz.fouffle)
put fome Orange-flowers to it, and take it off the
Fire for about a quarter of an hour, or till the Flowers
difcharge their Juice, as it refreshes the Sugar ; put it
upon the Fire again to bring it to the fame Degree ;
let it cool to half, put it into moulds, and dry it in
a Stove of a moderate heat, kept as equal as poffible.
It is known to be candied, by thruftiog a fmall fltewer
into the corner of each mould to the bottom, and the
top muft be fparkling like a diamond ; put the moulds
upon one fide, to drain a good while before you take
out the Candy, turn it over upon white Paper, and
keep jt always in a dry place.
Candi
542 We PROFESSED COOK.
Candi de Canelle.
Candied Cinnamon.
COAK feme Cinnamon-bark in Water about four and
twenty hours ; cut it into pieces of what length
you pleafe, and. boil it a moment in Sugar, prepared
au grand Lijfe (fecond degree;) drain it, and dry it in
the Stove, upon rails, till it comes to a proper fub-
ftance to put in Candy moulds ; garnifh with Sugar,
au fouffle, (feventh degree) and when it is half cold,-
put it to dry, as the Orange-flower Candy.
Candi de Jonquittes.
Candied Jonquils.
the moulds with Sugar a la grand Plume, (ninth
degree;) when it it half cold, prefs Jonquil Flow-
ers in it, with a little Skewer, and dry it in the Stove
as the preceding.
Sucre candl en Pierre.
Rock candied Sugar.
COME is made with Sugar only ; but to give it the
tafte of Qrange-flowers, boil three pounds of Su-
gar, or the fame proportion, to the twelfth Degree, (au
CaJJe) ; put a pound of Orange-flowers to it, cover it,
and give it two or three boilings together ; take it off
the Fire, and fmother it with a double napkin till the
Sugar is half cold, and take out the Orange-flowers
with a Skimmer ; give the Sugar a boiling, and fift it
in a Linen Cloth, wetted. It is much refreshed by the
Juice of the Orange, and mufl be boiled again, to the
ninth degree (grande Plume) ; pour it into an earthen
Jar, and keep it a long while in the Stove to dry.
The Pot muft be broken, to come at it, and the Sugar
broken in pieces, like bits of Stone, or Rocks, when
wanted for ufe.
Candi
PROFESSED COOK.
543
Condi' de Vwlettes.
Candied Violets.
, are done as the Jonquils. — Candl de Boutons de
Fleurs d'Orange : Pick the Knobs of Orange-flow-
ers before they open ; make a Preferve in Sugar, and
dry it in the Stove ; fill the candied Moulds with Su-
gar a la grande Plume, thruft the Preferve into it, when
it is half cold, and dry as ufual. Candies may be made
with all forts of dried preferred Fruits, after the fame
manner ; and when they lofe their colours, or crumble
by being kept in a damp place, dry them in the Oven,
and being pounded, they may ferve for Sands.
Des Clarequets.
Of clear tranfparent Pafte.
Clarequets de Pommes.
Clear Apple Pafte.
pEEL fome Golden Pippins, and take care to leave
no fpots ; (lice the Pulp thin, and wafli it in feverat
waters, to clear it of all kinds of foulnefs which might
be made with the fingers in peeling ; boil it in a little
Water flowly, (the Pot or Pan being covered) until
the Liquid becomes clammy to the fingers ; fift it m a
wetted Napkin, meafure it, and refine as much clarified
Sugar, to the twelfth degree, (au CaJJe) as you have
of the Decoction, which pour to the Sugar, by little
and little, as it refrefhes the Sugar ; boil a moment, take
it off the Fire, ikim it, and then give it two or three
more boilings : It is known to be properly prepared to
put into Cups (called Clarequets) or Glaffes, by taking
fome with a Silver Spoon, and if it falls out in turn-
ing over, and extends a little Uke pretty firm Jelly,
it is done.
£ J4- 3T& PROFESSED COOK.
Clarequets de Verjus.
Clear Pafte of Verjuice-Grapes.
a fpoonful of Apple Marmalade, with a glafs
of Water, and a glafs of Verjuice Grape Juice
which is almoft ripe ; boil a pound of Sugar, au Caffi,
(twelfth degree) ; add the Mixture (lowly, ftirring
without boiling, and put it into the moulds, to cool to
a Jelly or Jam.
Clarequets de Colngs.
Clear Pafte of Quinces.
T>EEL them from all blemifhes, flice them thinly
and boil them to a Marmalade, with a little Water ;
lift in a wetted Napkin to get out the Juice, and keep
it warm ; to half a pint of this Decoction put half a
pint of clarified Sugar, refined au Caffe, (twelfth de-
gree) ; boil together a moment, fkim it very well, and
put it in the Clarequet Moulds ; prove the qualification
by the fame method as the Apple tranfparent Pafte. —
If you would have either this or any other of a cer-
tain rednefs, add Cochineal in proportion.
Clarequets de Poires.
Clear Pear Pafte.
pEEL and cut them as the laft ; make a decoction in
the fame manner, adding bits of Lemon-peel, and
a quantity of Water, according to judgment, which
ought to be only fufficient to hinder it from burning ;
reduce to a Marmalade, and finifh as the laft, either
natural, or improved in rednefs with Cochineal.
Clarequets de Prunes.
Clear Pafte of Plumbs.
T>OIL the Plumbs in a little Water to a Marmalade,
and fift it in a Napkin, to extract the Juice ; bpil
the fame quantity of clarified Sugar, au Cajje, (twelfth
degree) ; mix them gently together on a very flow
Heat,
The PROFESSED COOK. 545
Heat, and finifti as the preceding. — The fharpnefs of
the Fruits employed ought to be confidered with
judgment, in this and every other procefs, that the
proportion of Sugar may be regulated accordingly.
Clarequets de Flews d'Orange.
Clear Pafte of Orange-flowers.
TV/TAKE a Decoction of Golden Pippins, as fet forth
heretofore ; fift it upon half a pint of the Apple
Decodtion, add a good fpoonful of Orange-flower
Marmalade, which mix together in boiling a moment ;
lift it in a wetted linen cloth, mix it with as much
clarified Sugar, boile-d an Cajfe, as of Juices, and finilh
as the Apple Pafte.
De Grofcilles ; of Goofberries. — Bruife the Goofber-
ries raw, boil them a moment, and fift them firft in a
Sieve, and then in a coaric Stamine ; to half a pint of
this Juice mix one pound of Sugar, au Cajje; and
finifh it as that of Pears.
Clarequets de Vklettes.
Clear Pafte of Violets.
pICK the Violets very free from ftained leaves, put
them into a deep Pot or Tureen, and pour a little
boiling Water over them ; put a Plate or proper Co-
ver upon them to keep them down, and let them
ftand in a warm place till the next day ; then ftrain
them in a linen cloth with expreflion ; mix fome thick
Apple Marmalade with this Decoction, and keep it
on a flow Heat, ftirring now and then with a filver
Spoon ; refine as much clarified Sugar, au Caffe, as the
quantity of the firft Preparation ; mix them gently
together, ftirring continually with a Spatula, and fkim
them in the firft boiling; finilh this as that of Apples,
in proper Moulds, and dry it in a moderately heated
Stove.
N n
546 Yhe PROFESSED COOK.
Ctarequets de Mufcat.
Clear Pafte of Mufcadine Grapes.
r>OIL about 3 pound of Mufcadine Grapes, with a
glafs of Water ; boil alfo two common baking
Apples, peeled, to a Marmalade ; fift them together
firfl in a Sieve, then in a linen cloth ; refine a pound
of Sugar, au Oaffe, (twelfth degree) and pour the Li-
quid gently therein, {lining continually over a flow
Fire ; it is come to its perfection when it quits the
Spoon, being turned over like Jelly, and mufl then be
dried in the Stove as all others : All the faid tranfpa-
rent Paftes are cut out for ufe to what fize and fliape
is moft agreeable ; and fo on of other kinds of Fruits.
Des Conferees.
Of dried Confervas.
I
pOR all forts of Conferves, prepare the Sugar after
the ninth degree, according to the quantity wanted:
They are all made much after the fame manner ; the
only difference being in the quantity of Fruits pro-
pofed. Few, which are not prq^ared with the Sugar
clarified to this Degree, {hall be obferved. Conferves
are made with all forts of Sweet-meat Marmalade,
fifted in a Sieve ; and foaked pretty dry over a flow
Fire^ ufe about half a pound of the Sugar thus pre-
pared, to a quarter of a pound of Sweet-meat Marma-
lade ; take the Sugar off the Fire to work them well
together ; warm the mafs a moment, and pour it into
Paper-cafes made for that purpofe : when it is cool,
cut it in Cakes of what bignefs you pleafe.
Conjervc de Fleurs d 'Orange.
Gonferve of Orange-flower Water.
TLJALF a pound of clarified Sugar being prepared to
the ninth degree, take it off the Fire, and pour a
fmall fpoonful of Orange-flower Water therein ; mix
well
PROFESSED COOK, 547
well together, and pour it in the Paper as the laft. —
Proportion the Ingredients to any larger or fmaller
quantities.
Conferve de Safran.
Saffron Conferve.
'IT HE Sugar being prepared as before, have ready a
little Saffron-powder, ibaked in Water; pour a
fmall quantity to the Sugar, juft fufficient to tinge it of
a pale Saffron colour.
Conferve verte :. Green. — It is done by mixing fome
green colour, (as fet forth in Confectionary) with the
Sugar, being prepared as the laft, a la grande Plume,
(viz. large Feather, or ninth degree.)
De Candle : Of Cinnamon. — Done in the fame man-
ner as the Saffron, the Cinnamon-powder being foaked
in warm clarified Sugar.
Conferve de Piftaches : Of Piftachio Nuts. —Upon
half a pound of Sugar as ufual, put an ounce of dried,
pounded, and fifted Piftachio Nuts.
Conferve dy Avelines : Of Filberts. — Upon half a
pound of Sugar put an Ounce of Filberts, cut into as
fmall fillets as poffible, the Kernels being firft fcalded,
as is done in blanching Almonds, to get the Ikin off;
finim as all others.
. Conferve d'Amandes au Jus de Citron.
Almond Conferve, with Lemon- Juice.
UOR half a pound of Sugar, prepared as ufual, pound
two ounces of fweet Almonds very fine, fqueezing
half a Lemon therein by degrees ; mix it with the
Sugar, as foon as it begins to whiten.
Conferve de Cedre : Of Cedar — Prepare half a pound
of Sugar as ufual •, put about an ounce of rafped Ce-
dar to it, and mix it ; when the Sugar is half cold,
N m add
548 The PROFESSED COOK.
add a little Lemon Squeeze ; mix it well with a Spa-
tula, and pour it in the paper as all others.
Conferve d'Oranges douces, Bigarades, £f? Citrons*
Conferve of China and Seville Oranges, and Lemons.
'"pHEY are all made after the fame manner. Rafp
the Rind of half an Orange or Lemon very fine;
boil it with half a pound of raw Sugar without fkirn-
ming, till it is boiled to the eighth Degree, (petite
Plume) take it off the Fire, and when half cold, ftir it
a little round the Pan with a Spoon ; pour it into
moulds when it begins to thicken,
Conferve blanche de Citron.
White Lemon Confervc.
*TpHIS is a different preparation, and is made as fol-
lows : Boil a pound of the fincft Sugar to the
eighth Degree ; take it off the Fire, and fqueeze the
Juice of a Lemon therein at different times, ftirring
continually ; it will make the Sugar as white as Milk,
if properly done ; take care not to drop any of the
Lemon Seeds in it ; work it well together, and pour
it into the moulds when it is mixed of an equal fub-
ilance, which you will prove by pouring out fome
with a Spoon, as any other Jelly.
Conferve de Mufcats.
Conferve of Mufcadine Grapes.
a pound of ripe Mufcadine Grapes, boil
them a moment, and fift through a Sieve ; reduce
the Juice on the Fire to a quarter-part of what was
lifted, put it to a pound of Sugar prepared au CaJJe,
(twelfth Degree) and let it cool a little ; then work it
well together until it begins to grow white, and fmilh
it in the moulds.
Conferva
The PROFESSED COOK.
549
Conferve de Grenades.
Conferve of Pomegranates.
'JpAKE a good large ripe Pomegranate of a fine co-
lour, feed it, and fqneeze it in a Linen Cloth to
extrad: the Juice, which boil, and reduce to half;
put it to a pound of Sugar refined to the ninth Degree,
and when it is half cold, work it well together, and
drefs it in the moulds as ufuaJ.
Conferve de Gttimauves.
Conferve of Marfh-mallows.
HP H E Roots muft be frefli gathered ; fcrape about
half a pound of them, cut them into pieces, and
boil them in Water until they crumble between the
fingers ; fift the Marmalade in a Sieve as ufual, foak
it pretty dry upon the Fire, and mix with it half a
pound of Sugar prepared ait Cafe ; (twelfth Degree)
work it well together till it begins to whiten, and
ihows fmall ihiny fparks.
Conferve de Verjus: Of Verjuice Grapes. It is pre-
pared after the fame manner as the Mufcadine Grapes,
only that a little more Sugar is added to the fame
proportion of Juices. Any other Grapes will do as
well as Verjuice.
Conferve d'Abricots,
Conferve of Apricots.
pEEL ripe Apricots, flice them, and boil to a Mar-
malade, with a drop of Water ; reduce it pretty
thick on the fire, mix a quarter of a pound of the
Marmalade to a pound of Sugar a la grande Plume) and
Work it well together when it begins to cool.
Conferves de Pbhes & de Pavies ; Peaches and Necta-
rines. They are done after the fame manner as the
Apricots.
N n 3 Conferve
55° 'The PROFESSED COOK.
<
Conferve de Cerifes.
Conferve of Cherries.
CTONE them, and boil them a moment; fift them,
and reduce the Juice on a flow Fire till it comes to
a pretty thick Marmalade; add the proportion of a
quarter of a pound to a pound of Sugar prepared as
the former.
De Framboifes: Of Rafberries. Bruife a pound of
Rafberries, with a quarter of a pound of Red Cur-
rants ; fift them in a Sieve with expreffion, reduce on
the Fire to about one third part, and add the propor-
tion of a pound of Sugar, prepared a la grande Plume ;
(ninth Degree) rnix them well together when cool,
and finilh as all others
Conferve de Grofeilles.
Of Red Currants.
them free of any branches, boil them a mo-
ment, and fift them in a Sieve ; let the Juice fet-
tle a little, and pour the clear off, which will ferve to
make Ices or Jelly ; fift the remainder again with ex-
preffion, and reduce it on the Fire to one third part ;
add a pound of Sugar (an Cajje) to every quarter of a
pound of this preparation, work them well together
till almoft cold, and it begins to form into fmall fparks ;
put it in paper moulds as ufual, and dry it in the
Stove.
, Of Chocolate. Work an ounce of Chocolate into
Powder to half a pound of Sugar, (grande Plume) and
half an ounce of Coffee, to half a pound of Sugar of
the preparation to both ; take the Sugar off the Fire,
when it is refined to this Degree, and when half cold,
work the Powder with it, and fmifh in Paper Cafes as
all other Conferves.
Des
The PROFESSED. COOK. 551
Des Compotes de Pommes et de Poires.
Compotes, or ftewed Apples and Pears.
IF you would have it of a fine white, peel fome
Golden Pippins, cut them in two, and take out
the Cores ; put them into cold Water as you prepare
them ; then boil them with a little Water, a quarter of
a pound of raw Sugar, and a few ilices of Lemon;
boil on a flow Fire, and when they are done very ten-
der, take them out gently, to put into the Campoticr ;
fift the Syrup through a Sieve, reduce it to the fecond
Degree, (grand Lijje) and ierve upon the Apples. •
Obferve, that this is meant for a fmall quantity ; for
more, proportion the Sugar according to tafte for
fweetnels, and the Lemon the fame; cut a little off
the Rind of the Lemon to mix with the Compote.
Compote Bourgeoife.
Common Family Way.
DEING rubbed very clean, cut the Apples without
paring, take out the Hearts, prick each piece ^ in
feveral places with the point of a Knife, and boil with
a little Water and Sugar : It is fufficiently done when
the Apples are tender.— This will do for prefent ufc,
but will not keep any time, unlefs the Syrup is re-
duced to a ftronger confidence.
Compote de Gelee blanche.
Compote of white Jelly.
pUT fix or eight Golden Pippins into dices, bott
^ them in a little Water to a Marmalade, fift it in a
Sieve, and mix with it a pound of clarified Sugar ;
put in fix or eight Golden Pippins whole, being peel
ed and gored properly, and boil all together t
Apples are done tender ; take them out gently
put into the Compotier, or what kind of Dilh ycm
N n 4
552 tte PROFESSED COOK.
pleafc ; fift the Syrup again through a Sieve, reduce
it on the Fire till it quits the Spoon like a ilrong Jelly,
then let it cool on a plate, and flide it upon the Ap-J
pies, which may be done by warming the Plate a
moment,
Compote a la Cloche.
Bell or Cap Fafhion, Black Caps.
£}UT the Apples in two without peeling ; cut out the
Hearts, or take them out at one end, without parting
the Apples ; put them on a Baking-plate, with Sugar-
powder under and over, and a little Water ; bake in
the Oven, or with a Brazing-pan Caver upon a flow
Stove. — They are alfo done after this manner, with
bits of Cinnamon and Lemon-rind {luck in the Ap-
ples, red or white Wine in the Difh inftpad of Water,
and more Sugar to correct the fharpnefs of the Wine.
Compote de Pommes farcies,
Stuffed Apples.
A RE done as the white Compote, if you chufe to
fluff them with the fame Marmalade ; otherwife
boil Apples pretty much gored, with a little Water,
Sugar clarified, and bits of Lemon-peel : When done
tender, fluff the Apples with Apricot Marmalade, or
any other fort ; fift and reduce the Syrup to a Jelly,
let it cool on a Plate, and jufl warm it when you 'want
to garnifh the Apples with it,
Competes grilles s»
Broiled or fried Compote.
O U C H Compotes as have been ferved, or begin to
lofe their colour and goodnefs, may be made fcr-
viccable flill, by putting the Fruits into a Frying-pan,
with a little of the Syrup ; colour them on both fides,
take them out, and add a little raw Sugar to the Sy?
rup, which reduce to a Caramel ; mafquerade the
Fruits, either by pouring it over, or by rolling
therein : Serve on a Plate or Cgmpotier,
The PROFESSED COOK. 553
Compote de Pommes en Gette rouge.
Apple Compote in Red Jelly.
T is done as the white, by only adding a fufficicncy
of Cochineal with the Marmalade to give it a pro-
per rednefs, according to fancy. You may quarter it
in the Plate, with white Compote, while it is cooling ;
pour it when it is almoft cold, by which means it will
not mix ; or do it feparately.
Compote d'autres Pommes,
Compote of other forts of Apples.
'"THE different forts of Apples fit for Compotes, arc
done after the fame manner as the Golden Pip-
pins ; only that they are not to be peeled, not having
the fame fubftance ; they moftly all turn to a Mannar
lade in the boiling.
Compote de Polrcs d'Ets, d'Automne, & d'Hyver.
Compotes of Summer, Autumn, and Winter Pears.
HpHEY are all made much after the fame mariner :
The fmall ones are done whole, being gored ;
the large ones are cut into halves or quarters : Boil
them in Water till they yield to the ringer, by pref-
fing gently ; put them into cold Water, and peel
them properly ; fcrape the Tails, and put them into
frefh Water again ; drain and fimmcr them in clari-
fied Sugar, fkimmingit well; then fimmcr on a fmarter
Fire till they are thoroughly done. If the Syrup is
not {Irong enough, take out the Pears, and reduce it
on the Fire : If you would have it white, add fome
Lemon Juice to the Sugar while clarifying ; put the
Pears in a Tureen, or any proper Vcffcl, pour the
Syrup upon them, and cover them over with Paper till
you ufe them,
554 Vto PROFESSED COOK,
Compote de Polres a culre.
Compote of baking Pears.
CUCH Pears as are not fit to be eaten raw, are pre-
pared as the Cap-apples, commonly called Black
Caps ; firil fry them with a little Sugar in a Frying-
pan, till the Rind can be rubbed off by wafhing in
Water ; cut them in two, and boil them in Water
and Sugar, with a little Cinnamon ; or bake them in
the Oven as directed for Apples : Jf for a Compote,
put a few bits of Lemon-rind in the Syrup, and re-
duce it to what confidence you think proper.
Compote rov.ge.
Red Pear Compote.
T T is done with the fame forts of Pears. Cut them
into quarters, take out the Cores, and bake them
a long while in a little Water, Sugar, a bit of Cinna-
mon, a few Cloves, and a glafs or more of red Wine ;
flop the Pot very well with a Pafte to keep the fleam
in, and fimmer till the Syrup is quite reduced. — If
you would chufe to have them whole, remember not
to peel them.
Compotes de Coigns.
Compote of Quinces.
them in Water till they feel tender under the
preffure of the finger ; put them into frefh Water,
take out the Hearts, and cut them into halves or
quarters ; finifh them in clarified Sugar as all other
Compotes.
Compote de Coigns en Gelee iiermeiUe.
Compote of Quinces, in a lively coloured Jelly.
p E E L them raw, cut them into quarters, and flew
them in Sugar, with a little Water ; fimmer flowly,
and fkim often ; then flop the Pan very clofe, which
will give them a pretty rednefs ; when done very ten-
der,
The PROFESSED COOK. 555
Icr, reduce the Syrup to the confiftcnce of a Jcliy ;
:ool it on a plate, as fet forth in Apple Articles, and
a'fe it in the fame manner upon the Quinces, irr an
Dpen Compotier. — A Compote is alfo made of baked
Quinces : Wrap them in feveral Papers, wet the laft,
and bury them in warm Afhes till they are tender ;
[hen peel and cut them into quarters, trim them as
Lifual, and finim them very tender in clarified Sugar,
(kimming well in the boiling : Serve hot or cold.
Compotes d'Abricots vertes.
Compote of green Apricots.
DUB them with Salt, to take off the Down, or in a
Lye, as directed for Apricot Pafte, page 533, then
cut them in two, and boil till they are tender under the
ringer ; take them off the Fire, and leave them in the
Water fome time, covered, to bring them back to
their proper green ; drain and boil them a little while
in clarified Sugar, (half a pound to a pound of Fruit)
let them foak three or four hours in the Syrup to take
the Sugar, and then put them on the Fire again, to
reduce to a proper coniiftence.
Compote d'Amandes vertes.
Compote of green Almonds.
'"THIS is done after the fame manner, while they are
* tender, and much in the fame ftate as Walnuts
for pickling : If you make it for keeping, the Syrup
muft be ftronger, and give them a few boilings before
ufmg. — This Compote is alfo made in Winter with
fuch as are preferved, by boiling them a moment in
their Syrup and a little Water : The dried preferved
muft be boiled a finall time, with a little Water and
raw Sugar.
Compote tfAbrkots murs.
Compote of ripe Apricots.
pEEL them, cut into halves, break the Stones, and
L peel the Kernels ; put them into the Pan, with a
little
556 The PROFESSED COOK.
little Water and Sugar, regulating the quantities ac-
cording to the ripenefs of the Fruit ; boil them like
any other Compote ; take them off the Fire, and fkim
them with bits of paper ; put a bit of Kernel upon
each half : If to keep any time, reduce the Syrup
pretty ftrong. — They are allb dreffed d la Cloche, as
Black Cap, when pretty large, and ahnoft ripe, taking
out the Stones, and baking in the fame manner, either
whole or in halves.
Compote de Peches.
Compote of Peaches.
them into halves, and if pretty ripe, peel them
by tearing off the Rind ; if not, boil them a mo-
ment in Water, till you can peel them in this manner ;
and finilh flewing in clarified Sugar : They are alfo
ferved in a Compotier when ripe, being peeled and cut
in halves ; ftrew fome Powder Sugar over, or a light
Syrup. Do the fame with thofe preferved in Brandy,
or 4 fa Cloche, as the lafl,
Compote grillee de Peches*
Compote of roafled or broiled Peaches.
'T'HIS is made differently. Such as are not quite ripe
may be roafted before the Fire like Apples, and
ferved with powdered Sugar over them, or a light Syrup
under : Others are fried over a fmart Fire, till the
Rind can be rubbed off by walhing in Water ; they
are then boiled whole in Sugar and Water. They may
be boiled in Water till the Rind can be torn off; drain
them, prepare fome Sugar au Caramel, and roll the
Peaches in it gently until they are done ; put them,
into the Compotier ; add a little Water in the Pan to
gather the remaining Sugar, and pour it upon the
Peaches. This is moftly done with latter Fruit.
De
The PROFESSED COOK.
557
De Verjtts &? Mufcat.
Compote of Verjuice and Mufcacline Grapes.
HIS is done when the Grapes are almoft ripe ; grain
them, and put them in Water ready to boil ; take
ithemoff as foon as they change colour, and add a little
cold Water to refrefti them ; let them cool in this Wa-
iter, and it will bring them to their firft natural green ;
jto a pound of Grapes, boil half a pound of Sugar with
la little Water ; when the Sugar is properly melted, put
!the drained Raifms therein, and boil them together a
(moment ; take them off the Fire, and fkum them with
bits of paper ; put the Verjuice in the Compotier, and
[reduce the Syrup to what confidence you think proper
ito pour upon the Grapes. When the Grapes are out
jof lealbn, boil fonic of the preferved Liquid ; warm
jit in fomc of the Syrup, and a little Water, and fervc
Jin the fame manner. — Mufcadinc is made after the
jfame manner ; after boiling a little time, and draining,
jboil them a moment in Sugar, prepared au petite Plume,
((eighth degree) half a pound of Sugar to a pound
jof Fruit.
Compote de Prunes.
Compote of Plumbs.
"THERE are but few forts of Plumbs in England that
will bear boiling. Green Gages are in the firft
perfection for this purpofe, though neither they, nor
any others muft be thoroughly ripe for it ; alfo the
Mirabel Plumb, and a few others, moftly of foreign ap-
pellation : Boil them a little while in raw Sugar and a
fittle Water, according to their ripenefs ; fkim it when
cooling with bits of paper, and reduce the Syrup ac-
:ording as you propofe to keep them ; if for prefent
pfe, it is fufficient to make a good palatable Syrup :
[Serve hot or cold. The beft method for preferving is
:o j>rick them in feveral places, and fcald them in boil-
i ng Water until they rife on the furface ; take them off
the
558 Tfo PROFESSED COOK.
the Fire, and let them cool in the fame Water ; cover
the Pan, and put them on a flow Fire, which will bring
them back to their proper colour ; then drain them
into cold Water, and boil them a Moment in Sugar au
petit LiffeJ (firil degree;) leave them in the Sugar till
the next day, and boil them a little more : When pre-
pared after this manner, they will keep a long while. —
Such forts of Plumbs as will not bear boiling without
breaking to a Marmalade, are only to be prepared for
prefent ufe, and are foon done ; fcald them a moment
in boiling Water ; then boil them in Sugar and a little
Water, and fkim them in the fame manner.
Compote de Marons.
Compote of Chefnuts.
pRICK the Chefnuts in feveral places with the point
of a Knife, to hinder them from cracking and flying
out; broil them in Aflies, take off the'Hufks, fimmer
them fome time in clarified Sugar, and add a Seville
Orange-fqueeze ; when taken off the Fire, fqueeze
them a little before boiling in the Sugar, by which
means they will take the Sugar the better : Do them
gently, for fear they ihould crumble, and let them be
in the Syrup a day or two, or more, before ufing.
Compote d'Oranges douces.
Compote of fweet or China Oranges.
'T'HEY are ferved as Compotes without any other
preparation than peeling ; flice them, and ferve
with cold light Syrup, or Powder Sugar over them ;
You may alfo ferve them whole, peeled or not ; prick
them with a Knife in feveral places,, and fluff as much
Sugar in every one as they will admit ; the Lemon is
ferved after the fame manner, uling Sugar in propor-
tion to its fharpnefs.
Compote
"The PROFESSED COOK.
559
Compote de Zeftes.
Compote of bits of Rinds of the fame.
are made with the Rinds of China or Seville
Oranges ; the firft called Orange douce, the fecond
Begarade; and Lemons in the fame manner ; peel them
pretty thin, foak them in Water forne time, and boil
them in frefh Water till they are tender, which is
known by their yielding to the touch ; then pour them
into cold Water a moment, drain them, and boil a
little while in clarified Sugar ; take them off the Fire,
let them foak in the Sugar fome hours, and boil again
to bring the Syrup to a proper confidence.
Compote de Tailladins.
Compote of Lemons, cut into pieces, quarters,
more or lefs.
/"^ U T Lemons into quarters, take out all the flejfhy
part to the thick Rind, and boil them after the
fame manner as before : For thefe forts of Compotes,
clarify the fame weight of Sugar as Fruit. — Both forts
of Oranges and Lemons are done after this manner,
either whole, in halves, or quarters. Obferve to foak
them a long while in feveral Waters before bpiling,
which draws the bitternefs out of the Rinds, and makes
them much more tender.
Compote de Cerifes.
Compote of Cherries.
£"UT the Tails to about half ; if they are very ripe,
they require only a quarter of a pound of clarified
Sugar to each pound of. Cherries ; if not, they require
more ; boil the Sugar to a Syrup, put the Cherries to
fimmer a little while in it, then take it off the Fire,
fkim it with Paper, and drefs them in the Compotier,
the Tails upwards.— This is meant for prefent ufe :
Such as are to be kept, the Syrup ought to be refined
more
560 TTtf PROFESSED COOK.
more, and (till they require to be boiled a moment
pretty often : Morellas require more Sugar, and are
almoft the only Cherries fit for Prefcrves in England,
whether in Sugar or Brandy, or dried either \vitli
Sugar or without.
Compote de Grofeilles*
Compote of ripe Goofbcrries.
pREPARE the Sugar to the eighth degree, (petite
Plume ,) put the Goofbcrries in it to boil a moment,
and let them cool before you fkim them, if for prcfent
ufe : If for keeping, refine the Sugar flill more by
boiling. — This is alfo done with red Currants, which
are called by the fame name, only diftinguifhing the
colour, viz. red, and may be done without being
grained, (that is, in bunches) boiled, and ferved in
the fame manner ; indeed they require rather more
Sugar, and are never ufed for this purpoie until they
are ripe.
Compote de Groje'ilks vertex*
Compote of green Goofberries.
VE them a little cut on one fide to fqueeze out the
Seeds, and put them into hot Water to fcald till
they rife to the top ; then put fome cold Water to
them, and a little Salt, to bring them to their natural
green ; fimmer them a while in clarified Sugar, and
let them reft in it fome time to imbibe the fweet ; take
them out with a Skimmer, and put them into the Com-
potier ; reduce the Syrup to a good confiftence, and
pour it upon the Fruit. — This is for green Goofber-
ries ; but if you ufe preferved ones, warm them in
their own Syrup and a little Water, and ferve hot or
cold. — Thefe will not keep long, particularly if they
have been warmed again : If expofed to the air any
time, they lofe their colour ; and fo do the generality
of other Fruits.
Compote
The PROFESS ED COOK. 561
Compote de Framboifes*
Compote of Rafberries.
p RE PARE the Sugar <* la grande Plume (ninth De-
gree) ; take it off the Fire, put the Rafberries to
it, and ftir the Pan gently to mix them in the Sugar
without bruizing ; let them imbibe the Sugar about a
quarter of an hour, then give them a boiling before
ufing.— This Fruit being of a very ftrong flavour of
itfelf, it is commonly mixed with red Currants, or
fome other Fruit.
Compote de Fraifes ; Strawberries. Is done after
the fame manner moftly, but the Fruit requires no
mixture.
Des Gateaux.
Of Cakes.
pOR all the following Flour-cakes, make a Paper-cafe
to what bignefs you think proper ; have always
fome Whites of Eggs ready beat up with powdered
Sugar, to rub the Paper round, and to mix with the
Cake ; by which you may make it as light as you
think proper : It muft be pretty thick of Sugar.
Gateau de Fleurs d'Orange.
Green Orange-flower Cake.
npO half a pound of the Bloom well picked, prepare
two pounds of Sugar, au grande Plume, (ninth De-
gree) and put the Flowers into it to yield their Juices ;
(this refreflies the Sugar greatly, and therefore it muft
be boiled again to the fame Degree) take it off the
Fire, work it well with a flat wooden Spoon, and put
it again on the Fire an inftant ; as foon as it begins to
rife, put in the Whites of Eggs and Sugar beat up to-
gether, mix all well directly, and pour the Mafs into
a Paper-mould ; hold the bottom of the Pan over at a
O o certain
562 Ihe PROFESSED COOK.
certain diftance, to make it rife by the heat, and bake
in a very mild Oven.
De Fleurs d'Oranges Prallnee : Orange-flowers dried
and preferved. Take half a pound of thefe to a
pound and a half of Sugar, prepared as the firfl, and
iinifli after the fame manner. — This Cake may be
done alib with a proportionable quantity of Orange-
flower Water.
Gateaux de Violettes & de Jafmins.
Violet or Jeiramin Cakes.
EY are made after the fame manner, the only
difference being in the quantity of Sugar ; one
pound and a half of Sugar prepared as the former to
half a pound of picked Violet or Jeflamin Flowers.
Gateaux grilles. Put a little Powder-fugar into the
Pan, without Water ; give it a broiled tafle ; then
add a little Water and Sugar, and boil to the former
Degree, adding two pounds of Sugar to half a pound
of Orange-flowers ; finifh this as the former.
Des Grillages.
Of Broilings.
(Thefe are what are commonly called burnt Almonds.)
Grillage de Bigarades.
Broiled Orange-chips.
'TpHESE are made with the Rind of Oranges or Le-
mons, after the Juices are ufed for other purpofes.
Cut the Rinds into thin fmall fillets, boil them a little
while in Water, and drain and put them into Sugar
prepared to the ninth Degree, (grande Plume) ftir them
well till they tajte a good colour, and then drop them
qn a Baking-plate like Macaroni-drops ; (the Plate
muft
P R O F E S S E D CO OK; 563
muft be firft rubbed with Oil) drew a little Powder-
fugar over, and dry them in the Stove. The propor-
tion is half as much more Sugar as Peels.
Grillage de Citrons.
Broiled Lemon-chips.
QUT or fcrape the Rind very thin ; do not boil it in
Water as the laft, but put it raw into the Sugar,
prepared to the ninth Degree, (two parts of Sugar to
one of Lemon-peel) add a good Lemon-fqueeze before
you finilh on the Baking-plate.
Gnllage tfAmandes.
Broiled Almond-chips.
CCALD the Almonds in warm Water, peel them,
and cut them into halves, or quarters, or they may
be done whole ; put them into the Pan with an equal
weight of Sugar, and a little Water ; boil them, ilir-
ring them about till they crackle ; continue furring to
make them take the Sugar and turn to a good broiled
colour ; fpread them on a Baking-plate (lightly rubbed
over with Oil, and dry them in a flow heat. — For the
fake of variety, you may alfo fpread Nonpareils of
different colours on the Baking-plate, and drew fome
more over ; or give them a tofs in a Pan in any co-
lour ; finifh the fame.
Grillage de Pijlacbes.
Broiled Piftachio-nuts.
CCALD as fweet Almonds, and mix them with as
many Almonds ; follow the fame method in the
broiling : When they are ready for the Baking-plate,
ftrew them with Nonpareils, mixed with a little Am-
feed, dried preferved Citron chopped very fine, and
the fame over ; dry them as before.
O o a CnUagt
564 cfbe PROFESSED COOK.
Grillage aAvelines : Of Filberts. They are done in
the fame manner as the Almonds, from the beginning
to the end ; and fo may any forts of Seeds or Kernels.
Des Gaufrest Cornets^ & autres Pates.
Of Wafers, and other Paftes.
What is here meant by Cornets, (Horn) is the thin
Dutch Wafers, twitted like a Horn.
Des Gaufres.
Of Wafers.
E moft fashionable are thofe made with Cream.
Mix as much fine Powder-fugar as good Flower,
with a little Orange-flower Water; put this into a
proper Veflel, and pour fome good Cream to it by
little and little, ftirring it very well with a Spoon to
hinder it from forming into lumps, and add as much
Cream as will make the Pafte or Batter pour out pretty
thick from the Spoon. — This is alfo made with Spa-
nifh, or fweet Wine : Mix an equal weight of Sugar-
powder and Flour as before, and work it with one or
two new-laid Eggs, and fweet Wine fufficient to make
the Batter of the fame confidence as the firll. — They
are alfo done with Butter : Ufe the Flour and Sugar as
ufual, add a little rafped Lemon-peel, and a few drops
of Orange-flower Water ; mix as before by degrees,
with very good Butter melted in a little Milk until it
comes to the fame confiftence as others : The Pafte
being prepared after this manner, of either kind, warm
the Wafer-iron on both Sides, and rub it over with
fome Butter tied in a Linen Bag, or a bit of Virgin-
wax ; pour on a fpoonful of the Batter, and bake over
a fmart Fire, turning the Iron once or twice, until the
Wafer is done on both fides of a fine brown colour ;
if you would have them twifted, put them upon a
mould ready at hand for that purpofe ; put it up di-
rectly
The PROFESSED COOK. 565
redly as you take it out, and prefs it to the fhape of
whatever form you pleafe, and fo continue; always
keep them in a warm place.
Gaufres au Cafe.
Wafers, with Coffee.
f ° a common Table-fpoonful of ground Coffee,
put a quarter of a pound of Sugar-powder, and a
quarter of a pound of fine Flour ; mix them well with
good thick Cream as the preceding : You may alfo
put a little Salt to either.
Des Cornets. They are done with the fame prepara-
tion as the firft or fecond, only a little more Liquid :
As foon as you take them out of the Iron, twift them
to what fhape you pleafe, and they will remain fo in
cooling.
Des Gimbelettes.
Of Jumbals, or Buns.
p U T half a pound of Flour upon the Table ; make
a hole in the middle, and put therein fix ounces of
fine Sugar-powder, a fmall glafs of Orange-flower
Water, and as much Brandy ; work thefe to a malle-
able Pafte, adding a little Water, if the Liquid al-
ready ufed is not fufficient ; form the Jumbals to what
fhape you pleafe, put them in Water ready to boil,
ftir them about, and as they rife to the furface, take
them out with a Skimmer, and drain them on a Sieve ;
bake them in a moderate Oven ; when done of a fine
colour, take them out, and glaze the tops with Fea-
thers dipped in the clear Liquid of Whites of Eggs
beat up. This Water is found under the Froth
after fettling a little ; and it will dry with the heat
of the Buns.
O q 3
566 ¥be PROFESSED COOK.
Fate de V"m tF
Spanlfh Wine Paile.
HP O make a proper Pafte for any fort of Dciigns or
Flowers in moulds, work a little fine Flour with
fome Orange-flower Water, one, two, or more new-
laid Eggs, according to the quantity propofed, Butter
accordingly, and Spanifh Wine only lufficient to keep
the Pafte pretty firm ; form it to what lhape you
pleafe, or in moulds, and bake to three parts in a mild
Oven ; take them out to glaze with hot Sugar pre-
pared au grande Plume, and put them again into the
Oven to finiih the baking and colouring.
Pate povr des petit s Ronds.
Pafle for fmall Hoops or Rings, &c.
T>EAT up Whites of Eggs with Sugar-powder, and
a little Orange-flower Water ; foak it on the Fire
till it comes pretty dry ; form the Rings to what big*
nefs you think proper, or in lumps, as Macaroni-drops,
or any other forms ; lay them upon white Paper, an.d
bake in a very moderate heat ; make them of what
colour you think proper, by colouring the Pafle.
Des Mouffelines & Meringues.
Coloured Pafle diverfified.
(This is what is commonly called Rock Sweet-meat.)
p I R S T prepare different colours as directed, page
539, diflblve an ounce of Gum-dragon in the co-
lours, and fift it in a Cloth with expreffion ; pound it
in a Mortar with Sugar fufficient to bring it to the con-
fiflence of a fupple Pafle; form this Paile in what man-
ner you pleafe, in the fhape of Fruits, or Rocks, Py-
ramids, or any thing elfe ; join them with Caramel
Sugar, and dry them in the Stove, or in any mode-.
rate heat.
Df*
lie PROFESSED COOK. 567
Des Meringues.
Batter of Whites of Eggs.
'J'AKE White of Eggs well beat up, as much Sugar
as will make it of the confiilence of a thick Bat-
ter, and a little rafped Lemon-peel ; drop it in fmalt
drops upon white Paper, ftrew Powder-fugar over, and
bake in a very moderate heat : When done, glue two
drops together with Caramel Sugar, and put a bit of
Sweet-meat between ; This is made of what fiz,e is
moil agreeable.
DCS Maffepins & Macarom.
Sweet Pafte of different Fafliions,
Miflepins.
Eatable or Sugar Pafte,
^O make the firft : (fee Almond Pafte, page 533.)
Roll it about the thicknefs of a half crown, and
cut it to what fize you think proper, either to bake
fmgly on Paper, or in Moulds of any fhape.
Maffepins en Laqs d' Amour.
Sweet Pafte in Lover's Knots.
T) O LL the Pafte pretty thin, cut it lengthways with
a Pafle-cutter like a ribband, and twift it like a
lover's knot; join it with Yolks of Eggs beat up
where it ought to join, and bafte it over with Whites
of Eggs and Sugar beat together: Yo.u may alfo beau-
tify it with any colours, either Liquid or Nonpareils.
A la Dauphine. Cut it much as the former, and
twift it in rings or what deligns you think proper ; dip
it in Cherry Marmalade beat up with Whites of Eggs,
and ftrew Sugar-powder over each Parcel upon the
Paper ; ftick a preferved Cherry in each, or any
Fruit, and bake in a moderate heap,
O o 4
568 The PROFESSED COOK.
Au Verjus. Work the Pafle into the form of fmall
cups or bafkets ; when dried, put in one or two Ver-
juice Grapes preferved in Syrup : Do the fame with
any other liquid Sweet-meats.
Maffepins a la Reine. Cut bits of this Pafle the big-
nefs of Ihillings, or larger, and a fmall hollow in the
middle, to contain a little Marmalade of any kind ;
cover it over with the fame, wetting the borders with
Yolks of Eggs to make them flick together ; bake as
ufual, and when done, glaze with a white Glaze. See
Glace Royal, in Pafle Articles.
A la Saint Cloud. Roll the Pafle about half an
inch thick, and cut it into the form of buttons ; put
them upon white Paper under a Brazing-pan, covered
over with a little Fire ; when done on one fide, dip
the undermofl fide in Marmalade beat up with Whites
Eggs, and ftrew Sugar-powder over, (this fide mufl
be uppermofl) and finilh baking in the fame manner.
Au Ckocolat. Make a Pafle as directed for Choco-
late Pafte, page 537 j add fome pounded Chocolate
beat up with Whites of Eggs ; work it together, and
form it into what flowers or fhapes you pleafe.
Au Piftache. They are done after the fame manner,
with Piftachio-nuts pounded, and mixed as the lafl,
Au Canelle : With Cinnamon. Cinnamon-powder
beat up with Orange-flower Water, and mixed with
the Almond Pafle.
A la Fleur d'Orange. With drie4 preferved Orange-
flowers pounded.
MaJJepim vole au Vent. Meaning very light to fly in
the Air.
pOUND an equal weight of Sugar, prepared a la
grands flume, (ninth Degree) and fweet Almonds ;
put
The PROFESSED COOK. 569
put the Almonds to it over a flow Fire, and work them
with the Sugar until it quits the Pan by drynefs ; when
cold, pound it with a little rafped Lemon-peel, raw
Sugar, and a few Whites of Eggs ; drefs it upon
Paper of what form and bignefs you pleafe, and bake
in a very moderate heat.
Maffepins de Cerifes.
Of Cherries.
"D RU I S E half a pound of fine ripe Cherries, fift
them in a Sieve, and put the Marmalade to a
pound of fweet Almonds pounded, and a pound of
Sugar ; work them on the Fire till quite dry ; let the
mafs cool, and pound it in a mortar with three or
four Whites of Eggs, and a little raw Sugar ; finilh
as the lafl.
De Framboifes : Of Rafberries. They are done the
fame, except that the Raiberries are put to the Sugar
and Almonds without iifting.
De Fraifes : Of Strawberries. The fame as the lafl;
glaze fome with a little of their own Marmalade for
Variety.
Des Macarom. Commonly called Macaroni-drops.
T)OUND fome fweet Almonds very fine, and a few
bitter ones with them ; add pounded Sugar, and a
few drops of Orange-flower Water while pounding,
for fear they fhoiild turn oily ; when done, mix them
with their weight of Sugar, and fome Whites of Eggs
beat up, four to each pound of Almonds and Sugar ;
when this is all well worked together, drop it upon
white Paper in fmall nuts, and bake in a foft Oven ;
they require but a fhort time. When done of a fine
colour, you may glaze fome with white Glaze, or any
other colour : They are more ufeful without glazing,
as they make a part in many Paftes, and in moil
Creams. Macaroni
57° *fbe PROFESSED COOK.
Macarons en Canellon.
Longways, Macaroni Bifcuits.
pOUND half a pound of fweet Almonds, with a lit-
tle Whites of Eggs inltead of Orange-flower Wa-
ter ; mix to half a pound of raw Sugar-powder, two
ounces of Rice-flour, four Whites of Eggs beat up as
ufual, and drefs them upon white Paper in the form
of Saufages ; bake in a foft Oven, and glaze with
what you think proper, or you may omit the glazing.
Macarons au Liqulde.
With Cream or Marmalade.
*T*HEY are prepared as the firft, except the bitter
Almonds ; when drefling upon the Paper, make a
fmall cavity in the middle, to put a little Marmalade
or good thick Cream in ; cover the hole with the fam<5
Pafle, and finifli as ufual,
Des Bifcuits.
Of Bifcuits.
*TpAKE new-laid Eggs, or as frefh as poflible ; put
eight of them in a Scale, and weigh as much
Sugar againft them ; take out the Sugar, and put the
weight of four Eggs of Flour ; if you would have
them very light, only put Flour to the weight of three
Eggs ; take out three of the Yolks, and put in three
other Whites inftcad ; put the Yolks by themfelves
in a Tureen, with fome rafped Lemon-peel and the
Sugar ; beat them up a long while together, then
add the Whites alfo well beat up, then the Flour by
little and little, to mix it the better ; pour this pre-^
paration into Paper Cafes of what form and bignefs
you pleafe, ftrew fome fine Sugar-powder over to
glaze them, and bake in a very moderate Oven.
PROFESSED COOK. 571
Bifcuits a la Cuillere.
Spoon-bifcuits.
*T* H E former compofition ferves for thefe, and they
only differ in lhape : Take a fmall fpoonful of it,
and fpread it longways upon the Paper ; flrew a little
Powder-fugar over, and bake as the laft. — You may
alfo mix dried preferved Orange-flowers chopped very
•fine with the rafped Lemon in the compofition.
Bifcuits de Fruits confits.
Bifcuits of preferved Fruits.
'"pAKE dried preferved Fruits, fuch as Apricots,
Verjuice Grapes, Plumbs, Oranges, and a little
Orange-flower Marmalade ; pound them together, and
lift in a Sieve ; then mix Yolks of new-laid Eggs,
.and fine Powder-fugar therewith, till it comes to a
fupple Pafte, not too liquid ; bake them upon Paper
as the laft,
Bifcuits a la Fie it r a' Orange*
Orange-flower Bifcuits.
A/f I X up three fpoonfuls of Orange-flower Marina-
' lade with fix Yolks of new-laid Eggs, and rafp-
ed green Lemon ; add twelve Whites of Eggs well
beat up, and a quarter of a pound of fine Flour ;
when all is properly mixed together, bake in Paper
Cafes ; when done, glaze them with a white Glaze.
A la Duchefle. They are done with Rice-flour fiftcd
as fine as poffible, dried Orange-flower preferved and
chopped very fine, rafped Lemon-peel, a quarter of a
pound of Flour to one pound of Sugar, fix Yolks,
and twelve Whites of Eggs well beat up ; finiih as the
laft. You may alfo add any forts of dried
mixed with a little of their own Marmalade, and
fame quantity of each different article.
572 *fbe PROFESSED COOK.
Bifcuits d'Amandes.
Almond Bifcuits.
pOUND a quarter of a pound of fweet Almonds,
dropping in a little Whites of Eggs in the pound-
ing to hinder the Almonds from oiling; add three
quarters of a pound of fine Sugar mixed with Whites
of Eggs beat up, till it comes to a good malleable
Pafte ; bake it upon Paper made in what form your
fancy leads, either in the Oven, or under a Brazing-
pan Cover, with a little Fire over; when done the
uppermoft fide, glaze the under fide with a white
Glaze, and finifh with the glazed fide uppermofl.
Bifcuits de Chocolat.
Chocolate Bifcuits.
T>OUND about a quarter of a pound of Chocolate,
and mix it with four Yolks of Eggs, and half a
pound of fine Powder-fugar ; add eight Whites beat
up, and a quarter of a pound of Flour; pour them
upon the Paper with a Spoon of what length or big-
nefs you pleafe.
Another method with Chocolate, Make a Pafte
with much the fame quantity of Chocolate, fix Whites
of Eggs, and Sugar fufficient to make the Pafte pretty
firm ; drefs it in flowers, defigns, or moulds, accord-
ing to imagination and fancy, and bake as the Bifcuits.
Bifcuits a la Glace.
Iced Bifcuits. .
INTAKE a compofition as dire&ed for Bifcuits de Tu-
rin, page 430, which bake in large Bifcuit-moulds ;
when cold, take up the upper part handfomely without
breaking it, and ufe the Infide-crumbs as directed in
Bonnet de Turquie a la Glace. The Ice being ready,
put the Bifcuits in Paper-moulds, and ferve diredtly.
Bifcuit
PROFESSED COOK.
573
EifcuiH de Piftachies.
Piftachio-nuts Bifcuits.
'pHEY are done in the fame manner as thofe of
Almonds; as are thofe alfo of Avelines, viz.
Filberts.
Des Outrages d'Amandes, et de Piflaches.
Of the different Preparations of Almonds and
Piftachio-nuts.
Amandes a la Praline.
Dried, preferved, or burnt Almonds.
TTpHEY are done with fweet Almonds without fcald-
ing ; rub them well in a Cloth to clean them pro-
perly, and put them into a Frying-pan, with as much
weight of Sugar, and a little Water ; keep them on
the Fire, flirring continually, until they crackle and
fly about, and the Sugar begins to colour ; ftir them
about gently to gather the Sugar, and leave them in
the Pan to dry about two hours in the Stove, or any
moderate heat.
Amandes a la Praline rouges.
Red Colour.
pREPARE them as the firft, until they have taken
the Sugar, and are ready to be taken off the Fire ;
put the Almonds upon a Sieve, with a Difh under;
take the Sugar that drops, and put it into the fame
Pan, adding a little frefli ; refine it till it comes to the
twelfth Degree, (viz. au Cafe) then take Cochineal-
colour fufficient to tinge the Almonds, and put them
therein ; give them a few turns over the Fire in the
Sugar, and finim as the firft.
Amandes
574 ^ PROFESSED Coofc.
Amandts fiijffies.
Blowed or raifed Almonds.
CCALD a few Almonds, and pound them to about
half as fine as for Bifcuits; beat this with Le-
mon-juice, Whites of Eggs, and Powder-fugar, and
drop the compofition on Paper, in the bignefs of Al-
monds ; dry in the Stove, or a mild Oven.
Another falhion of preparing fham Almonds, is,
when fcaldcd, to cut them into limall Fillets ; and mix
them with rafped Lemon-peel, Whites of Eggs, : nd
Sugar, fufficieiit to make a pretty firm Pafte ; roll it
in the mape of Almonds, and finifh either as the firft
or lafl : They ought to be picked from the Paper
while warm.
Amandes mafquees. Warm the Almonds as yon peel
them, and while warm dip them one by one in Sugar
an grand Peril, (fourth Degree) and ftrew them with
Nonpareils of different colours ; dry them as ulual.
Pralines blanches.
Sugar Almonds, white.
CCALD and peel the Almonds, and put them into
the Pan, with Sugar prepared au grand Boukt, (ele-
venth Degree) boil them a moment in it, and take
them oft' the Fire before the Sugar changes its colour ;
llir continually, as long as the Sugar flicks to the
Pan ; if it cools too loon, put it on the Fire again,
and roll the Almonds in it as before.
Tourons ; fo called for being made like round drops.
Chop the Almonds after they are fcalded, and put
them on the Fire, with a little Sugar, and rafped
Lemon-peel ; then let them cool, to mix with more
raw Sugar and Whites of Eggs, until it comes to a
pretty firm Pafte ; make little round bullets like Ma-
caroni-drops, and dry them in the Stove as ufual. You
may
PROFESSED COOK; 575
may alfo mix a few bitter Almonds with the fweet
in the chopping : Thefe are commonly called Ratafia
Drops.
Amandes a VAngloife.
Almonds, Englilh Falhion.
^/J I X Almonds and Filberts fcalded in equal quanti-
ties ; chop half of the whole very fine, and of
the reft only cut each in two or three flices ; put the
ivhole in double their weight of Sugar, prepared a la,
grande Plume, with fome Lemon-peel rafped ; ftir the
Almonds very well in the Sugar, taking it off the Fire,
and add one or two Whites of Eggs ; pour it in a
Paper large enough to contain the whole, and cut it
for ufe as you think proper, when baked as ufual.
Pljlacbes au Caramel.
CCALD and wipe them very dry ; cut each into quar-
ters, flrew them upon a Plate rubbed over with
Oil, and pour a Caramel over them ; turn them, and
do the fame over again upon the other fide. — Another
manner : Pound Piflachio-nuts, put them on the Fire,
with half their weight of Sugar, ftir it about, and
keep them on a foaking Fire till the Sugar quits the
finger for drynefs ; cut it into fmall bits, in the form
of Piftachio-nuts, Almonds, or any thing elfe : If in
ftiapc of Fruits, flick a bit of wood to referable the
Tail, and dip each in Sugar-caramel; dry the Fruit
iipon Hurdles.
Des Marmelades*
Of Marmalades.
Marmelade de Pommes & dc Poires.
Marmalade of Apples and Pears.
DEEL Golden Pippins, and cut them into thin llices;
r boil them in a little Water till very tender, and
fift in a Sieve ; put the Marmalade on the Fire to re-
ducc
The PROFESSED COOK.
duce the liquid ; then add as much weight of Sugar d
la grande Plume, fimmer a little while on a flow Fire,
ftirring continually, to incorporate it with the Sugar ;
pour it into the Pot, and let it cool very well before
covering. — That of Pears is done the fame.
Marmdade d'Orange*
Orange Marmalade.
npHIS is moftly made with China Oranges: Cut each
into quarters, and fqueeze out the Juice ; take off
the hard parts at both ends, and boil in Water until
they are quite tender ; fqueeze them to extradt the
Water, and pound them in the Mortar to a Marmalade
to fift ; mix it with an equal weight of raw Sugar, and
boil till it turns to a Syrup : The proportions are,
for keeping, two pounds of Sugar to one pound of
Marmalade.
Of Plumbs. Stone them, and boil a moment with a
little Water ; fift as the former ; foak the Marmalade a
little while on the Fire, and then mix it with as much
Sugar au Caffi, (twelfth Degree) and finifh as before.
Marmelade d'Abrtcots.
Apricot Marmalade.
pEEL and ftone them, and pound the Kernels fepa-
rate ; boil the Apricots on a clear Fire, with a lit-
tle Water, and three quarters of a pound, or a pound
of Sugar to each pound of Fruit ; (this is to be judged
of according to their ripenefs) bruife them in the boil-
ing with a wooden Spoon, and boil till it flicks to the
fingers pretty hard, by joining two together; then take
it off the Fire to put into Pots, adding the Kernels to
it a moment before. — It is alfo done by boiling the
Apricots to a Marmalade alone, and mixing with an
equal weight of Sugar au Caffe ; boil a moment to mix
together, and finifh as the firft.
The PROFESSED COOK. 577
Marmelade de Fleurs d'Orange*
Orange-flower Marmalade.
VX^HEN properly picked, fcald them a moment,
and put them in Water which has been warmed,
and a little Allum diflblved therein ; boil fome other
Water, with a good Lemon Squeeze in it, and put
the Flowers in it a few minutes till they feel tender ;
fift them from this Water, and put them into frefh,
with a Lemon Squeeze alfo ; then drain them in a
Napkin to pound, and mix them with Sugar, pre-
pared au petit Liffe, (firfl Degree) after clarification ;
pour them gently to mix the oetter without boiling ;
the proportion is five pound of Sugar to two of
Orange Marmalade ; finiih as ufual.
Marmelade de Cerifes.
Cherry Marmalade.
npRIM the Tails, ftone them, and boil with the pro-
portion of half a pound of Sugar, (grande Plume)
to a pound of Cherries , boil till it comes to a good
confidence.
De Framboifes: Rafberries. Bruife and fift them
through a Sieve ; reduce to half on the Fire, then
mix them with half a pound of Sugar, as the laft, to
a pound of Fruit.
De Gro fellies: Of Goofberries. Boil them a moment,
or only fcald them in boiling Water ; fift, and finifh
by the fame proportion as the Raiberries.
De Vlolettes: Of Violets. Pick them very well, and
pound them quite to a Juice ; mix them with Sugar
prepared as before : The proportion is five pounds o
Sugar to one of Violets.
Marmelade d'Amandes &f d'Abricots verts: Of green
Almonds and Apricots. Rub the Down off either
p Almonds
PROFESSED COOK.
Almonds or Apricots, and boil them in Water till
very tender ; fift as ufual, and reduce to about half on
the Fire ; mix an equal weight of Sugar (ait Cajfe)
without boiling, and finilh as all others.
De Coigns : Of Quinces. Sift as moft others, and
mix in the proportion of five pounds of Sugar to four
of Quinces : If you would have it red, mix Cochi-
neal with it.
Des Gelees.
Of Jellies.
GeUe de Pommes.
Jelly of Apples.
pEEL and flice Golden Pippins, according to what
quantity of Jelly is required ; boil them to a Mar-
malade with a little Water, and . a Lemon iliced, and
fift the Juice through a pretty fine Sieve : The pro-
portion is, about a pint of this Juice to a pound of
Sugar, prepared au gros Boulet (eleventh Degree) ;
fimmer together on a flow Fire till it quits the Spoon
clean, by dropping it out of it ; then put it into Pots
or Glaffes. — Other forts of Apples alfo ferve for Jelly,
done in a different manner: Peel any kind of fharp
Apples, cut them into flices as the laft, wafli them in
feveral Waters, then boil in a good deal of Water,
the Pot being covered until it is much reduced, and
becomes glutinous ; ftrain the Decodtion in a thin
Linen Cloth, meafure it, and refine as much clarified
Sugar to the twelfth Degree, (viz. au CaJJe) and pour
the Juice gently into it ; boil a moment, then take it
off the Fire to fkim it ; boil it again, till it comes to
the fame confidence as the laft, and prove it in the
fame manner.
Gelee roupe de Pommes : The fame red. It is done
a
as the firft, only adding a fufficient quantity of Co-
chineal-colour while mixing.
The P R o F E s s E D COOK,
579
Gelee de Mufiat.
Jelly of Mufcadine Grapes.
g O I L ripe Grapes a moment in Water till they
burft ; then fift them in a fine Sieve, or as the laft,
and mix the Juice with Sugar, prepared grande flume,
(ninth Degree) a pound of Sugar to half a pint of
the Grape Decodion, and reduce to the fame con-
fiftence as the laft.— Of Verjuice Grapes, or others,
follow the fame method, only proportioning the quan-
tity of Sugar to the fliarpneis of the Fruit ufcd.
Gdet de Grenades.
Jelly of Pomegranate.
J^/JAKE a Marmalade with the Pomegranate, and
fift it in a Sieve ; then add the Seeds pounded to
the Marmalade, boil a moment, and fift it again thro*
a Sieve ; ufe the proportion of a pound of Sugar, au
grand Boulet, to half a pint of Marmalade ; and finifh
as the preceding.
D'Epine Vinette : Of Barberries. Boil them on a
(mart Fire with a little Water, and fift as ufual ; re-
duce a pound of clarified Sugar, au Cafle, to each
half-pint of Juice ; mix them together gently ; boil a
moment, then take them off the Fire to fkim ; put
them on a flow Fire again till fmiihed to the confidence
of others, and prove it by the fame method.
Gelee de Cerifes.
Jelly of Cherries.
'TP H E Y mull be thoroughly ripe ; bruife and fift
them in a Sieve, let the Juice fettle a little, and
then pour the clear off; mix according to the propor-
tion of the laft, and finifti in the fame manner.
De Grofeilles ; of Goofberries : Et de Framboifis ;
and of Ralberries. They are done after the fume me-
P p 2 thod
580 Tike PROFESSED COOK.
thod as the Cherries, except that you mix half as
much red Currants with the Rafberries.
Gclee de Grofeilks d'une autre Fapn.
Another Method of making Currant Jelly.
( The French diftinguifh all forts of Grofeilles only by
the Colour, as Red or Black, &c.)
VK/EIGH feven pounds of red Currants without be-
ing picked ; boil them with a glafs of Water,
and fift in a Sieve •, weigh the grofs fubftance that
does not fift, and if there remains half a pound, there
ought to be near five pounds of Juice ; put this Juice
into a Pan, with as many pounds of pounded Sugar,
which pour in it by little and little ; or, to keep it
pretty tartifh, ufe only four pounds; boil, ftirring con-
tinually ; when it has boiled a moment, take it off the
Fire to fkim, and then boil a little while longer ; let
it reft in the Pan, and fkim again very clean.
Gelee de Coigns.
Quince Jelly.
/^UT them into pieces, and boil in half a pint of
Water to one pound of Quinces ; cover the Pan,
and let them flew to a Marmalade to fift as ufual ;
prepare the Sugar a la grande Plume, and ufe the pro-
portion of one pound to half a pint of the Decoftion;
boil till it is reduced to the fame confidence as all
others ; to make it red, fimmer it a long while when
the mixture is made, and YOU may alfo add a little
Cochineal to give it a better colour.
Gelee de Grofellles vertes.
Jelly of Green Goofberries.
pUT them into hot Water, and place them on a flow
Fire till they rife to the furface; then take them off
the Fire, and pour a little cold Water into the Pan
to cool it, and to bring them to their proper green ;
put
The PROFESSED COOK. 581
put in a little Vinegar and Salt, and in about half an
hour dram them, and put them into cold Water a Mo-
ment ; then drain them again, and mix with an equal
weight of Sugar, au Perk, (third degree) ; boil a little
while, till the Sugar is again to the fame degree, and
take care to fkim it ; fift it through a Sieve, and put
it into Pots or Glafles.
N. B. It is to be obferved, that as thefe Jellies are directed to be
done much in the fame nature as the Marmalades, that the difference
muft be obferved in fifting the different forts of Fruits, not to force
the grofs flemy particles, rather only the Juices, which make the Jel-
lies clearer, and ought for that purpofe to be ftrained in Linen Cloths,
rather than any kind of Sieves.
Des Confitures au Liquide.
Of Liquid Sweet-meats.
Confiture d'Abricots.
Liquid Apricock Sweet-meats.
'"pHEY ought to be ufed when they are almoft ripe ;
peel them, fplit them fufficiently to take out the
Hones, and boil them in Water till they feel tender
under the preflure of the finger ; then take them out
to drain ; put them into an equal weight of Sugar,
grande Plume, (ninth degree) and boil a moment ; take
them off the Fire, and let them lie in the Sugar till
the next day ; then take them out, and boil the Sugar
two or three minutes ; put the Fruits in it again, and
boil a -moment together the next day, to finilh.
Confiture d'Abricots d'une autre Fafon.
The fame Fruits, in another manner.
J F they are ripe, do not fcald them, but after they are
peeled and floned, boil them a moment in as much
weight of Sugar, a la grande Plume, (ninth degree) let
them reft in the Sugar about three hours ; then boil
again flowly, fkimming as clean as peffible ; when they
P p 3 yield
582 The PROFESSED COOK.'
yield no more Scum, take them off the Fire, and let
them reft till the next day ; then take the Fruits out
gently, and boil the Sugar au grand PerU ; pour it
upon the Apricocks, and let them cool before they
are potted.
• D'dbricots verts ; of green Apricocks. Prepare them
with Lye as directed for Pafte, Page 533, being very
well cleaned, prick them in feveral places, put them
on a flow Fire with a little Water, Vinegar, and Salt,
and fimmer gently till pretty tender, cool the firft Wa-
ter with fome cold, and leave them ibme time in it,
the Pan covered, which will bring them to their pro-
per green ; an hour or two after drain from the firft
Water into cold, and leave them an hour or two in it ;
melt fome Sugar with a little Water, and put the
Fruits in it till next day ; then take them out, and
boil the Sugar a few minutes, to put upon the Fruits ;
continue in this manner for two or three days, putting
Sugar fufficient for the Syrup to cover the Fruits ; the
laft time boil them in the Sugar a moment, and let them
cool before you cover the Pots or Glafles. — Liquid
preferved green Almonds are done in the fame man-
ner.as the laft for Apricocks.
Confiture de Grofeilles.
Of Goofberries or Currants.
T TSE them either grained or in Grapes, and put them
into Sugar prepared au Cajfe ; ftir them in it with-
out boiling, holding the Pan by the handle, and juft
rolling it about for a few minutes. Goofberries, and
red or black Currants, are prepared after the fame,
manner, and fo may Rafberries likewife.
Confiture de Cerifes.
Of liquid Cherries.
'TPHE Proportion of Sugar prepared a la grande Plume,
is three quarters of a ponnd to one pound of Cher-
ries, which ought, as all Fruits for this purpofe, to be
quits
PROFESSED COOK. 583
quite ripe, ; cut the Tails about half; put them into
the Sugar, and fimmer about five minutes, the Pan
being covered ; let the whole reft together till the next
day, then add a quarter of a pound of Sugar to each
pound of Cherries, prepared as the firft, and a little
Decoction of red Currants ; fimmer together till the
Syrup is quite rich and glutinous.
Another tuay is, to ftrip the Tails, ftone them, and
boil two or three minutes in Sugar prepared as before ;
(half a pound of Sugar to one of Cherries,) let it reft
till the next day, drain out the Cherries, and boil the
Sugar again to the aforeiaid degree ; put the Fruit to
it again to fimmer a little while, and let it cool before
potting. — The fame called Framboifes, with Raiberries ;
the Cherries are prepared as the firft, and a quarter of
a pound of Rafberries fifted to each pound of Cherries,
to give a ftrongcr flavour.
Confiture de Mures.
Of Mulberries.
T5EFINE three quarters of a pound of Sugar, au
grand Perley to one pound of Mulberries ; fimmer
them a moment in the Sugar, and ftir them about in
the fame manner as directed for Goofberrics ; leave
them in the Sugar till the next day, and boil the Sugar
again to the fame degree ;_ then put the Fruits in it,
and they are ready for potting.
Of Violets.— Prepare the Sugar au petit Li/e, (firft
degree;) after clarifying, put the Violets in it till
next day, and boil together a few minutes till they
are done.
De Ffeurs f Orange ; of Orange-flowers. -Prepare
them as Marmalade as far as the pounding; win
perly drained, put them into warm clarified Sugar, o
pound to a quarter of Flowers ; boil them a few mi-
nutes for three days fucceffively before potting.
p p 4 Conjitur&
PROFESSED COOK.
Confiture de Peches ou Pavis.
Of Peaches of Nectarines.
ought to be alrnoft ripe ; peel and cut them
in halves, fimmer them in boiling Water till they
rife on the furface, and then drain them ; boil them in
clarified Sugar till they have done fcumming, leave
them therein till the next day ; drain them out, and
boil^the Sugar au grand LiJJe, (fecond degree,) add the
Fruits to it to boil a moment, and repeat the fame
again the next day ; let the Sugar and Fruits incor-
porate together two days before potting, and keep the
Pan^in a warm place ; the proportion is of Fruits and
Sugar in equal quantities.
Confiture d'Epine Vinette.
Of Barberries.
'TTHEY ought to be quite ripe ; boil them a few mi-
nutes in Sugar prepared grande Plume, a pound
and a quarter to one pound of Fruits ; let them reft
two or three hours in the Sugar ; then boil again to
bring it to a good Syrup confidence.
Confiture de Verjus,
Of Verjuice Grapes.
T TSE them when full grown, but not ripe; cut a
little opening on one fide, to take out the Seed,
and put them into boiling Water a moment ; as foon
as they turn colour take them out, and add fome cold
Water to them ; leave them in this manner till they
turn green again ; then drain them very well to boil in
clarified Sugar a moment, one pound of Sugar to each
pound of Grapes ; let them foak in two thirds of the
Sugar till the next day, then drain them ; boil the Su-
gar, with the remaining part, a moment, covered up,
and then pour it upon the Fruits ; repeat the fame
again the next day, boiling again to the third de-
gree, (grand LiJje) then put the Grapes to it, and boil
a moment
i PROFESSED COOK. 585
a moment together, till the Sugar is refined to the next
degree ; they are then fit for keeping.
Confiture de Coings.
Of liquid Quinces.
TJSE them when ripe, and boil them in Water till
they feel tender; drain and cool them in cold
Water, to peel and cut into quarters ; take, out the
Hearts, drain them very dry, and boil them flowly
in an equal weight of Sugar, prepared au grande LiJJe,
(fecond degree) take the Pan off the Fire to fkim it,
and fimmer till you find they are quite tender ; then
take them out of the Sugar gently to boil it byjtfelf
to the fourth degree, (grande Perle) put the Quinces in
it while it is Hill warra, and put them into Pots for
keeping : If you would have them red, add a proper
quantity of Cochineal to the Sugar in the lafl boiling,
and finim in the fame manner.
De Raifins Mufcats, of Mufcadine Grapes. — Thefe are
done as the Verjuice Grapes, either grained or in fmall
Bunches ; only that a litttle lefs Sugar is ufed.
Confitures d'Oranges, Citrons, Cedras, Bergamottes, &
Bigarades.
Liquid Sweetmeats of China and Seville Oranges, Ci-
tron, Lemon, and Bergamot Pears.
HpHESE are all made after the fame manner. Cut
the Rind in defigns of what flowers or form you
pleafe, and make a fmall opening at the Tail ejid ;
foak them in cold Water a good while, boil in Water
till they prove tender by pricking with a large Pin,
cool them in cold Water, and take out the Hearts
with a fmall Spoon ; boil them in clarified Sugar fuf-
ficient for the Fruits to fwim therein ; let them reft
the Sugar about four and twenty hours, then boil again
a few minutes ; the next day boil the Sugar alone, and
pour it upon the Fruits to reft a couple of days ; re-
peat
586 The PROFESSED C cft> K.
peat the laft over again, boiling the Syrup alone, and
Jetting them reft altogether for three days ; then boil
the Sugar, au grand Perle, and put the Fruits in it to
iimmer them a few minutes : Obferve that you muft
add a little more Sugar in every boiling ; pot them
fingly, the holes upwards, that the Syrup may run in,
and jet them be quite covered with it ; luffer them to
coof before you cover the Pots. — Small green Lemons
or Oranges are preferved in the fame manner, follow-
ing the fame method as directed for green Apricocks,
but they require more boiling to be tender ; then fol-
low this laft to fmifh them in the Sugar. They are
difficult to be obtained in England.
Confiture de grojfes Noix.
Of Walnuts.
AKE them at the fame groxvth as for pickling, that
is, before they are hard fhelled ; peel and foak them
inWater a confiderable time, changing theWater often ;
in a day or two boil them in Water till a Pin will go
through eafily ; then drain them, and pour fome hot
clarified Sugar upon them fufficient to cover the whole ;
boil the Sugar again the next day, pour it hot upon
them as before, and repeat the fame two days longer ;
the fourth time, prepare the Sugar au grand Perle,
(fourth degree) and fimmer the Fruits in it a few mi-
nutes ; put them altogether, or as many as you pleafe,
into a Pot, to fwim in the Syrup, which muft be
ilrong, and boiled over again now and then. — Filberts
are prepared after the fame manner, being boiled till a
Pin can be pricked through, as in the Walnuts,
Confiture de Prunes.
Of Plumbs.
*TpHEY muft be ufed before they are quite ripe, and
the Tails left on as in all Fruits which are pre-
*erved with the Stones in ; prick them with a Pin, and
fimmer
The PROFESSED COOK: 557
fimmer a moment in boiling Water ; then drain very
well, and boil them a moment in Sugar prepared a la
grande. Plume, (ninth degree) ; fkim it well, and let all
reft together a couple of days ; then boil the Syrup to
the fourth degree, (grande Pcrle) adding a little more
raw to it ; boil the Plumbs in it a few minutes ; the
proportion is a pound of Sugar to each pound of Fruit,
— For Green Gages, follow the fame method to keep
them green as for green Apricocks and Almonds.
Des Confitures au Sec.
Of dried Sweet-meats.
A LL kinds of dried Sweet-meats are moftly done
with liquids, and are all made much after the fame
manner ; after they have been ufed feveral times, or
lofe their colour by any other means, they will always
ferve to dry. Take green Apricocks or Almonds out
of the Syrup of liquid ; roll them in Sugar, and dry
them upon a Sieve in the Oven. — Strawberries, Rai-
berries, &c. are done the fame.
Confiture de Cerifes au Sec en Bouquets, &c. Sccv
Dried preferred Cherries in Nofegays or Bunches, &c.
TjSE the liquid ones with the Tails on, tie feveral
together, and dry them in the Oven without being
rolled in Sugar ; (or only one with the Tail on, and
four or fix others ftoned, and applied upon the firlt,
with the Syrup, fo as to appear as one) ; ftrew a little
Powder-fugar over, and dry as the firft. — Liquid
Orange-flowers are done by putting the Pot into boil-
ing Water to melt the Syrup clearer ; drain the Flow-
ers, and powder them with Sugar to dry. — Apricocks,
Almonds, Pears, Apples, Peaches, Nedarines, Berga-
motte, Lemon, and Citron, and all the aforefaid Li-
quids preferred, are done after the fame manner.
Confiture
588 The PROFESSED COOK.
Confiture de Prunes, & Pommes tapies.
Of Plumbs, and dried or baked Apples.
'T'HESE are prepared after another manner, with any-
kind of Plumbs, provided they quit the Stone like
Apricocks. Cut them on one fide, to (tone them;
clarify half a pound of Sugar for each pound of
Plumbs, fimmer them together a little while on a flow
Fire, and let them refl in the Sugar till the next day ;
boil the Sugar au PerU ; fimmer the Fruits a few mi-
nutes, the Pan being covered, leave them till the next
day, and then drain them out to dry as ufual.
Les Pommes, Apples. — Any good baking Apples will
do the fame ; ufe the cleareft, and thofe free from
fpots ; prick them pretty deep with a pointed Knife,
in feveral places, and put them in a moderate Oven,
upon a Baking-plate ; when they are half done, fqueeze
them pretty flat with the hands, ftrew them with Pow-
der-fugar on both fides, and put them again into a
foaking Oven, with fome more Sugar over them ; keep
them in a dry place conftantly for ufe.
Confiture d'Abricots tapes; they are done after the
fame manner as the Plumbs, only break the Stone,
and put the Kernels into the Fruits, before they are
ready to be dried.
Des Strops.
Syrup d'Orgeat, and others.
pOUND fweet Almonds (and a few bitter ones) very
fine ; put half a pint of Water to each pound, and
a quarter-part of the four greater cold Seeds, alfo
pounded ; let the Almonds infufe in the Water (milk-
warm) about four hours, then fift it feveral times
through a Napkin with expreflion ; prepare two pounds
of Sugar au Cajfe, to each half-pint of the Almond
Decoction ; mix them together without boiling, and
add
PROFESSED COOK. 589
add a little Orange-flower Water ; keep it fome time
in a moderate Heat, and bottle it cold.
Strop de Citrons ; of Lemons — It is only made for
prefent ufe ; upon half a pound of Sugar au Life,
fqueeze half a good Lemon, and boil it a moment, to
bring it to the third degree, petit Perle.
Sirop de Pommes ; of Apples. Boil the Apples with
a little Water to a Marmalade ; lift in a Napkin, and
mix half a pint of Juice to two pounds of Sugar, pre-
pared grande Plume ; (it refrefhes the Sugar greatly, as
moft others ;) boil them together to the fourth degree,
grand Perle.
Of Quinces — Ufe them when thoroughly ripe ; peel
them, pound them to a Marmalade, and fift as the
laft ; mix it with Sugar au Caffe, which is alfo called
CaJJbnade ; finifh it as that of the Apples ; the propor-
tion being a pound of Sugar to half a pint of Decoction.
Of Verjuice. — It is done the fame as the laft, only
double Sugar, to the fame quantity of Juice.
Sirop de Capittaire.
Maiden-hair Syrup.
'TpHIS Plant is faid to grow in Cornwall; but the
moft that is ufed in England comes from abroad ;
(the French Author fays that the beft comes from Ca-
nada,) the proportion is one ounce of the dried Leaves,
infufed in half a pint of boiling Water ; keep it on
an Alhes-fire from one day to another, fift it in a Nap-
kin, and mix it with a pound and a quarter of Sugar
au Caffe; keep it in a warm place fome time, then
bottle it : Obferve the fame proportion for a greater
quantity.
Sirop de Mures.
Mulberry Syrup, and others.
"DOIL the Mulberries a moment with a little Water,
and fift them through a Sieve ; let it fettle, and
pour
590 jTZtf PROFESSED COOK.
pour the clear off; prepare the Sugar an Cafe, one
pound to each half-pint of the Juice ; mix' together,
and keep it on a very moderate Heat, about five or fix
hours, or till the Sugar is to the fourth degree,
grand Perle.
Syrup of Pears is made after the fame manner as
that of Apples : Alfo that of Apricocks ; obferving
that the Kernels mult be pounded very fine, to mix
with the Syrup.
De Cerifes ; of Cherries. — They muft be very ripe ;
ftrip the Tails and Stones, and follow the fame me-
thod as for Mulberries.
De Grofeilles ; of Goofberries, or Currants. — Bruife
them, with one fourth part of Cherries ; fift in a Cloth,
and mix the Juice with Sugar prepared grande Plume,
(ninth degree) one pound to half a pint of Juice ; fim-
mer together till the Sugar is au Perle.
Strop Vwlat ; of Violet-colour. — Infufe a quarter of
a pound of Violets in half a pint of boiling Water ;
cover the Pot or Pan till the next day, and put a
fmall weight upon the Flowers, to fink them underWa-
ter ; then fift in a Napkin, add two pounds of Sugar
au Caffe, to half a pint of this Decodtion, and fimmer
together on a flow Fire ; finifh as the Capillaire.
Autre Sir op de ce que Von veut.
Syrups of whatever you pleafe.
ClMMER the remaining Syrup of any Fruits, which
have been dried, * for a fmall time, adding a little
clarified Sugar, according to dilcretion ; bottle it for
ufe as the former : It is readily feen, that Syrups may
be made of any kind of Fruits, Seeds, or Plants, by
following the fame method, as is here laid down ; only
* This is meant of thofe Liquid Preferves, fpoiled by long keep-
ing, or any otherwife damaged.
obferving
The PROFESSED COOK. 591
obferving to regulate the quantities of Sugar, according
to the fharpnefs and flavours of each kind of Fruit.
Des Fruits a rEau-de-Vie.
i
Of Brandy-Fruits.
Peches a VEaii-de-Vie.
Peaches in Brandy.
"\X/1PE the Down off very clean, from Peaches that
are almoft ripe ; prepare as many half-pounds of
Sugar an Perle, as pounds of Fruit ; put the Peaches
whole into it, and boil a moment together; being
cold, put them into bottles, and mix half a pint of
the Syrup to three half-pints of Brandy, which you
pour upon the Peaches ; flop the Bottles very well, to
preferve them clear. If you would have the Peaches
peeled, ufe them before they are quite fo ripe as the
firft ; boil them in Water, until you can pull the Rind
off with the ringers, and put them into cold Water, as
foon as done, one after another; being drained, boil
them a moment in the fame proportion of clarified Su-
gar as directed at firft ; fkim it, and let all reft together
till the next day ; then drain the Fruit out, and boil the
Sugar a few minutes ; pour it again upon the Fruit till
the day following, and then bottle the Peaches ; mix
the Syrup with as much Brandy, and pour it upon
them. Obferve, that in this, and all other preferved
Fruits, they mult fwim in the Syrup. This laft me-
thod is not fo proper for long keeping as the firft.
Obferve the fame rule for Apricocks or Nectarines,
Poires a rEau-de-Vie.
Pears preferved in Brandy.
'TPHE befl for this Purpofe are the Rouflet Pears ;
take them when almoft ripe, prick them here and
there, and boil them in Water till they feel pretty ten-
der; then peel, and put them into cold Water, as the
laft
592 ¥he PROFESSED COOK.
lafl Peaches, adding a good Lemon Squeeze ; clarify
half as much weight of Sugar as Pears, and boil them
in it flowly a few minutes ; being well fkimmed, leave
them in the Sugar till the next day, then repeat the
boiling the third day, fimmer Fruit and Sugar together
a moment, and when cold put them into Pots or
Bottles ; the Syrup muft be boiled au grands PerU,
(fourth degree) ; put it on a How Fire, and add as
much Brandy, mixing well together without boiling ;
let it cool, to pour it upon the Pears.
Prunes a l'Eau-de-^ie.
Plumbs in Brandy.
pREPARE them as the Prunes au Liquide, only that
you do not put above three quarters of a pound of
Sugar to each pound of Plumbs ; being drained, and
cold, put them into Bottles ; boil the Sugar au gros
Boukt, (eleventh degree,) and as much Brandy ; being
well mixed together, pour it upon the Fruit, when
half cold.
Noix ; Walnuts. — Ufe them at the fame Growth as
fet forth for Confiture) fee Page 586, and prepare them
in the fame manner ; the only difference is, that you
ufe only half a pound of Sugar to the fame propor-
tion of Walnuts, and as much Brandy, which being
well incorporated together with the Sugar au Perle, pour
upon the Fruit, when it is almoft cold.
Cerifes d VRau-de-V'ie.
Cherries in Brandy.
"DRUISE a few Cherries, Mulberries, and Rafberries
fufficiently, to get half a pint of clear Juice ; mix
it with a pint of Brandy, and a pound of Sugar, or
rather more ; let it diffolve very well ; bottle fome fine
ripe Cherries, as free from fpots as poffible, about
half the Tails being cut off; pour the firft Prepara-
tion upon them, and regulate your quantities accord-
ing
The PROFESSED COOK. 593
ing to judgment, as the liquid muft cover the Cherries.
—-In Winter, thefe Cherries ferve to glaze with Cara-
mel, or white Glazes
Amandes vertes & Abricots verfs a VEau-de-Vie.
Green Almonds and green Apricots, in Brandy.
pREPARE them in the fame Manner as the Liquids,
the only difference is, that lefs Sugar is ufed, viz.
half a pound of Sugar to each pound of Fruit, and as
much Brandy as Syrup •, warm together a good while
on a flow Fire, to incorporate them -in the Syrup, and
let them cool before bottling, a$ ufual.
Oranges donees a FEau- de-Vie.
Sweet or China Oranges in Brandy.
pREPARE them as the Liquids, and boil them in
Water, till you can run a pin eafily into them;
thefe are not to bs gutted, but a little hole only cut
quite through the Rihd at the Tail-end ; boil them a
moment in clarified Sugar, and let them reft till the
next day, then boil the Sugar again, and pour it hot
upon the Oranges ; repeat the fame over again the
next day, with the Oranges therein ; add as much
Brandy as Syrup., warm together without boiling, and
pour it upon the Fruit when cold : The Oranges mult
fwim in it, as all other Fruits.
Des Mou/es.
Of frothed or whipped Creams.
*1PHESE are often fefved iced abroad,and may be made
two or three Hours before they are wanted •, for
that purpofe they have a tin mould, made large enough
to contain as many Glaffes, Cups, or thin filver Tum-
blers, as will ice a quantity fufficicnt for aDifh -, it has
commonly two Plates, the bottom folid, the next bored
in fmall holes, to let the melted Ice run off, and rings
in it to hold the Glaffes ; the Ice under being pounded
Q q with
594 3%* PROFESSED COOK.
with Salt, and alfo upon the Cover, when the whipped
Cream is in it.
MouJJe a la Creme.
Whipped Cream.
npO a quart of very good Cream, put a few drops of
Bergamotte-water, (or of Cedar) a little Orange-
flower Water, and about half a pound of Sugar-, when
it is diflblved, whip the Cream to a froth, and take it
up with a Skimmer; drain it upon a Sieve a moment;
and if for icing, let it fettle a good while before you
put it into the Cups or GlafTes ; continue in this man-
ner to the end, and ufe what drops into the Dim under
the Sieve to make it froth the better, adding one or
two Whites of Eggs : Any kinds of prepared Waters
may be done with this Cream, as well as thefe, accord-
ing to tafte and fancy.
Mouffe de Cafft.
Whipped Coffee.
t TPON three half-pints of Cream, put two dimes of
ftrong Coffee cleared ; add four Yolks ofne w-laid
Eggs beat up, half a pound of Sugar, and about as
much more Cream ; finilh as the firft.
De Chocolat. — It is done after the fame manner, dif-
folving a proper quantity of Chocolate in Cream, and
the fame quantities of Eggs and Sugar.
DeSafran ; of Saffron. — It is made as the firft, with-
out Yolks of Eggs, only one or two of the Whites, to
make it froth the better ; and inftead of any of the
Waters mentioned, infufe a little Saffron on a flow Fire
in fome of the Cream, juft long enough to give it the
tafte, without prevailing too much ; fift it in a Sieve,
and add it to the Cream and Sugar.
Des
PROFESSED COOK, 59 5
Des Glaces.
Of Ices.
A LL kinds of Ices are finifhed in the fame manner ;
the Cream or Mixture being prepared, put it into
the Icing-pot, which ought to be twice or three times
as large as the contents in it •, (the bed fort are thofe
made of pewter) put them in a proper Tub of pounded
Ice and Salt, fufficient to bury the Pots in it, ftirring
continually with a flat pewter Spoon till it begins to
freeze : work the Ice fo in freezing, that it may not be
in harder flakes in one part than another, and put them
into the proper Moulds, a very little while before ferv-
ing : Obferve that they are not iced too hard at firft,
before they are to be changed into the Moulds to go to
Table . If you find any difficulty to get them out, jufb
dip the Moulds in hot Water, and turn them over with
a ftroke of the hand.
Glace a la Creme.
Iced Cream. •
t)OIL a pint or more of Cream, with fix or eight
fweet Almonds, fcalded and bruifed ; when you
take it off the Fire, add half a pound of Sugar, or
fuch proportion as you pleafe, thin bits of Lemon-peel,
and a little Orange-flower Water -, let it reft about half
an hour ; fift it, and pour it into the Icing-pot.
Glace de Cafe.— Make three dimes of ftrong Coffee ;
pour it off very clear, to mix with three half-pints of
Cream, or the fame proportion for more or lefs, and
three quarters of a pound of Sugar ; boil a moment
together, and, when cold, ice it.
De Cbocolat.—D\ffblve the Chocolate in a little Wa-
ter on a flow Fire ; when properly done, mix it with
a pint of Cream, three Yolks of new-laid Eggs, and
about half a pound of Sugar.
596 The PROFESSED COOK.
Glace de Fruits.
Fruit Ices.
De Cerifes.
Of Cherries iced.
"DRUISE about two pounds of Cherries, with a pint
of Water ; fift in a Sieve with expreflion, and add
Sugar fufficient to give it a proper fweetnefs : Ail
kinds of Ices are made in winter or fummer, with the
Juice or Marmalade, as well as with raw Fruit. Tafte
is the bed direction for the different mixtures.
Framboifes \ Rafberries. It is done in the fame man-
ner as the laft.
Grofeittes -, Goofberrics of Currants. Boil two pounds
of red Currants a moment, with a quarter of a pound
of Rafberries-, fift in a Sieve, adding a pint of Water,
and then the Sugar, which muft be very well diflblved
before icing.
Des Fraifes; of Strawberries. It is done after the
fame manner as the laft ; fome mix a quarter of a
pound of red Currants to each pound of Strawberries,
as is moflly done with Rafberries, adding Sugar ac-
cording to tafte : Thefe ought not to be very fweet,
as the tartnefs of the Fruit is relifhing to moil people,
Glace de Violet tes, de Jafm'm, & de Fleurs d* Orange.
Ices of Violets, Jeffamin, and Orange-flowers.
OOUND a handful of Violets, and pour about a pint
of hot Water upon them •, let them infufe about an
hour, adding about half a pound of Sugar-, when it
is properly dilTolved, fift through a Napkin. The
Jeflamin is done after the fame manner : To make the
liquid tafte more of the different Flowers, pour it fe-
veral times from one Pan into another before fifting -,
thofe
The PROFESSED COOK. 597
thofe different infufjons are alfo mixed with Cream in-
ftead of Water.
De Verjus. Half a pint of the Juice to three half-
pints of Water, and a pound of Sugar.
, Glace de Citron^ et de Grenade.
Lemon, and Pomegranate Ice.
TNFUSE the Rind of four or five Lemons peeled
very thin, with the Juice, three half-pints of Wa-
ter, and three quarters of a pound of Sugar •, fift
through a Napkin. — Bruiie the Seeds of three or four
Pomegranates, and infule with hot Water as the Le-
mon-rinds, and finim the fame.
Glace de Bigarades, & d* Oranges domes.
Of China and Seville Oranges.
^pHEY are made in the fame manner as that of
' Lemon •, only obferving, that the Seville Oranges
require a little more Sugar than the China ones, either
with the Juice or Marmalade.
Glace de Canelle.
Cinnamon Ice.
TNFUSE a proper quantity of Cinnamen about an
hour in hot Water, and boil it a moment •, add half
a pound of fine Sugar to a pint of Water ; fift it
through a Sieve, and finim as others.
Glace de Rofes fcf Jonquittes.
Of Rofes and Jonquils.
HTHEY are both done after the fame manner as that
of Violets, and fo of any other Herbs or Flowers,
which you think proper to make the Ices of, either
with Water or Cream.
, Glace
PROFESSED COOK.
Glace de Pavis, de Pecbes, 6? d'Abricots.
Ices of Nectarines, Peaches, and Apricots.
TJ S E the Marmalade or Jelly as directed ; or in the
feafon, cut feven or eight of either when quite
ripe i bruife them, and fift with a pint of Water, (the
Nectarines muft be boiled in the Water to fit them
for fiftingj put a fufficient quantity of Sugar to the
fifted Juice : The Peaches and Apricots need not be
boiled if they are thoroughly ripe, but only floned
and bruifed.
Glace de Coriandre, d'Anis^ & de Gemevre.
Ices of Coriander-feed, Anifeed, and Juniper-berries,
"DRUISE an ounce of Coriander-feed, infufe them
about an hour in a pint of warm Water, with half
a pound of Sugar, and fift through a Napkin: Ani-
feeds are done the fame, and tafle muft direct, when
the Water has got a fufficient flavour of the different
infufions : That of Juniper-berries is done alfo by in^
fufion, or by boiling a moment about a handful of
the Berries, Svith a pint of Water, half a pound of
Sugar, and a bit of Cinnamon •, fift as ufual, either
through a fine Sieve, or a thin Napkin or Cloth.
Des Fruits glace's,
Of iced Fruits.
P O R this purpofe you muft have moulds made in
the form of the different Fruits propofed ; accord-
ingly, make Marmalades of the feveral forts of Fruit,
as dire&ed page 577, and ice them in the fame man-
ner as the former Ices-, when iced, work them with
the Spoon till the Ice is in Marmalade, to put in the
Fruit-mould ; fhut them clofe, and wrap them in Pa-
per to ice them again as before ; the Pail or Bucket in
which the Fruit are tp be iced, fhould be bored, that
the
The PROFESSED COOK. 590
the Water may run off as the Ice melts : When ready
to ferve, have the proper colour of the Fruit ready,
which you colour with a Pencil to imitate nature ; the
bed method is to have a natural one, or one properly
painted for a pattern. See the different colour ufed in
Confectionary, as directed, page 539.
Des Fromages g laces.
Of iced Cheefes.
Fromage d la Creme glace.
Iced Cream-cheefe.
gOIL a pint of good Cream, then put half a pound
of Sugar to it, about a dozen of fweet Almonds
pounded, a little preferved Orange-flowers, or Orange-
flower Water, and rafped Lemon-peel ; boil together
a few minutes, ; when you take it off the Fire, add
five Yolks of Eggs beat up, and ftir it continually
till they are well mixed with the Cream •, fift it in a
Sieve, and put it into the Icing-pot ; when it is pretty
much iced, work it well to put it into Cheefe-moulds ;
ice it again, and ferve as ufual. — It is alfo done with
Coffee and Chocolate in the fame manner as the Ices,
only that each is thickened with four or five Yolks of
Eggs, as directed in the firft, and moulded like a
Cheefe, which gives it the name.
Fromage de Marmelade glace.
Iced Cheefe of any fort of Marmalade.
'TPHE Y are made after the fame manner ; when the
Cream and Eggs are well mixed, add a fufficient
quantity of what Marmalade you pleafe to give it a
proper tafte of the Fruit defired.
De Piftaches ; of Piftachio-nuts. Boil a pint of
Cream a few minutes, with half a pound of Sugar,
4 -
600 Ihe PROFESSED COOK.
and a fpoonful of Orange-flower Water ; take it off
the Fire, mix five Yolks of new-laid Eggs with it,
and put it on a flow Fire without boiling ; pound
about a quarter of a pound of fcalded Piftachio-nntfr,
infufe them in the Cream about half an hour, being
kept warm ; then lift through a Sieve, and finiih as
all former.
Fromage d la Chant illy glqce. •
Iced Cheefe. (From the Name of the Place where
it is made.)
TT is prepared as the firft directed, and put to Ice in
moulds : Beat up a pint of good Cream to a froth,
with rafped Lemon-peel, half a pound of pounded
Sugar, and a fpoonfiU of Orange-flower Water •, ferve
the Froth ^upon the Cheefe, raifed as high as poflible :
You may alfo ice the Froth a little, or ferve without
icing.
Fromage de Eeurre glace.
Cheefe as iced Butter.
"D O I L a pint of good Cream a few minutes, with
rafped Lemon-peel, and a good fpoonful of Orange-
flower Water -, when taken off the Fire, add one do-
zen of Yolks of Eggs well beat up, and mix together
without boiling ; fift through a Sieve, and put into an
Icing-pot to freeze, working it like Ices ; ice it in
fuch a manner, that you may take it with a Spoon to
ferve like Pats of Butter damped, and bits of clean
Ice between to appear as cryftals.
Des Eaux RafaichiJ/antes fans etre a la glace,
Of cooling Liquors, without icing.
Eau rafraichiflante d* Orgeat,
Orgeat Water.
PROPORTION for a quart : Pound about a quar-
ter of a pound of fweet Almonds fcalded, a few
bitter ones, ajid about two ounces of the four cold
Seeds,
7be PROFESSED COOK. 60 1
Seeds, either greater or lefs ; take care to put a little
Water to it while pounding for fear the Almonds
fhould turn to Oil •, then put it into a Bowl, with
about a quart of Water to this proportion, and about
.two ounces of fine Sugar-, let it reft about an hour,
then fift it through a Stamine with expreffion : You
may add a little Milk to give it a whiter colour.
De Pijlaches. Done after the fame manner ; only
that you put no Milk to it, but a Lemon Squeeze
inftead thereof-, proportion the Sugar to make it of a
proper fweetnefs : You may add Orange-flower Water
jto both if agreeable.
Eau rafraickiffante de Fenouil^ & de Cerfeuil.
Cooling Waters of Fennel, and of Chervil.
*TPHESE are done fimply, by fteeping fome of either
in hot Water till it has the tafte of the Herbs fuf-
ficiently ; add what quantity of Sugar you think pro-
per, and keep it in a cool place a good while before
ufing : The fame is done with any other kind of
Herbs, and in general with all forts of Fruit ufed in
Confectionary -, alfo with the Syrups of Liquid-pre-
ferves, mixing fome of the Liquor with Water and
Sugar juft Efficient to make it palatable : It may be
either iced or not.
Lemonade.
PROPORTION for a gallon : Weigh a pound of
Sugar in lumps, wafh eight good Lemons, rub the
Rinds of two {lightly upon the Sugar, or one Seville
Orange inftead of a Lemon, according as it is defired;
fqueeze the eight Lemons, put a few bits of cut Rind
fqueezed to fteep in it fome time, and then fift it in
3 Lawn Sieve ; lefs Sugar at firft is rather better, as
more can be added by proportioning the fweetnefs to a
good tafte : It may alfo be done with lefs Lemons ;
f)Ut then it is apt to tafte very watery.
Lait
602 The PROFESSED COOK.
Lait de Pift aches, &? d'Amandes.
Almond and Piftachio Milk.
'T* HEY are both done in the fame manner j fcald
and pound them with a little Milk -, then add
more Milk in the fame proportion as for the Orgeat ;
fteep either in boiled Milk and Cream, a little Orange-
flower Water, and Sugar ; fife it feveral times through
a Stamine cr Napkin : It is ufed either hot or cold.
Pate ff Orgeat.
Orgeat Pafte.
pOUND the Almonds as directed for Orgeat, with a
little Orange-flower Water •, and when it is very
fine, work it with as much weight of pounded Sugar :
It will keep a long while, and by this means you may
have Orgeat ready much fooner, by dilTolving about a
ounce of this Pafte in the proportion of a half-pint of
Water, and then fifting it for ufe.
Des Fromages a la Crerne.
Of frefli Cream Cheefe.
frontage a la Crime Bourgeoife.
Cream Cheefe, a plain Family Way.
VVfARM three half-pints of Cream, with one half-
pint of Milk, or according to the fame propor-
tion, and put a little Rennet to it ; keep it covered in
a warm place till it is curdled j have a proper mould
with holes, either of China or any other; put the
Curds into it to drain about an hour or lefs : Serve
'with a good plain Cream, and pounded Sugar over it.
A la Crime fouet tee ; with whipt Cream. Put a good
pinch of Gum-dragon Powder in a quart of Cream ;
whip it till it is quite thick, with fine rafped Lemon-
peel ; pour it into a Cloth-ftrainer, or a piece of Muf-
lin,
PROFESSED COOK. 603
iin, drain it thus in a Bafket, and ferve with pounded
Sugar ftrewed over it.
Fromage a la Creme de Marmelade.
Cream Cheefe and Marmalade.
JDOIL a pint of Cream, and mix it with a few fpoon-
fuls of any fort of Marmalade, and a little dried
preferved Lemon chopped very fine -, when it is but
juft Milk-warm, put fome Rennet to turn it, and
ferve it as the firft.
Aux Oeufs ; with Eggs. Boil three parts Cream and
one of Milk, a fpoonful of Orange-flower Water, a
bit of dried Lemon-peel, and a quarter of a pound of
Sugar, to a quart ; let it boil to reduce to three parts ;
then take it off the Fire, and add four Yolks of Eggs
beat up ; make a Liaifon over the Fire without boil-
ing, fift it in a Sieve, and finifh it with Rennet as the
laft : Serve either with or without Cream.
A la Salbotiere; it is the name of Icing-pots. Ice
fome good Cream in the Salbotiere, with rafped Le-
mon, and ftir it at firft with a whifk until it is quite
thick •, ferve in a Compotier with Sugar over it. You
may alfo ice it quite hard, and cut it into pieces to
ferve ; it is then called en Filets.
Des Crimes d* Office.
Of Creams as Part of Confectionary.
Crime fouettee.
Whipt Cream.
THIS has already been mentioned-, the only diffe-
1 rence is, that the Cream with Orange-flower Wa-
ter, rafped Lemon-peel, and a proper quantity of
gar, is drained in a fine Cloth, and ferved in j
Compotier inftead of Cups or Glaffes 5 you may e
604 We PROFESSED COOK.
add one or two Whites of Eggs to make it froth the
better, or Gum-dragon in Powder ; drain it well, raife
it as high as you can in the Compotier, and ftick bits
of Lemon-peel in it, as is done fometimes with Al-
monds in Blanc -mange.
Creme au Blanc d'Oeufs.
Cream with Whites of Eggs.
"DOIL a pint of Cream with a little Sugar and Orange-
flower Water ; take it off the Fire, add three
Whites of Eggs beat up, and ftir it on a (low Fire
fome time to thicken it without boiling ; ferve in a,
Compotier. All forts of Cream are made much after
the fame manner, as have been obferved already : It
is the quality of the different mixtures that give the
names.
Des Ratafiats.
Of Sweet Drams or Cordials,
Ratafiat de Noyaux.
Ratifia of Kernels.
pOUND about a quarter of a pound of Apricot-
kernels without being fcalded or peeled, a fmall
handful of Coriander-feed, and about half an ounce
of Cinnamon ; put this into a proper veffel, and pour
about half a gallon of Brandy upon it, with a pound
and a half of clarified Sugar, or more, according to
the fame proportion •, flop the veflcl very well, let it
infufe about a month in the fun, or in a warm place,
then drain it firft through a Sieve, and afterwards
through a Funnel, in which put fome Cotton that it
may filtrate clear j or drain it two or three times over
in this manner, the more the better, ufmg freih Cot-
ton every time.
Ratafiat
*The PROFESSED COOK. 605
Ratafiat de Citron.
Ratafia of Lemon-peel.
13 ASP the outward yellow Rind of feven or eight
Lemons, or peel it off very thin not to come to
the white ; infufe this in three quarts of Brandy for
about three weeks, then add three quarters of a pound
of clarified Sugar to each quart of Brandy ; let it in-
fufe about a fortnight longer, then ftrain as direcled
ill the firft ; this is much better for being kept long :
The veflel ought to be kept in a moderate heat while
infufion is carried on.
Ratafiat de Genievre.
Ratafia of Juniper:berries.
*Tp H E proportion for a gallon, is to infufe about a
pint of frem Juniper-berries, or about half a pound,
\vhich is much the fame, two ounces of dried preferved
Orange-flowers, and three pounds of clarified Sugar ;
let it infufe about a month or fix weeks in a moderate
heat, and filtrate as the former : This is better the
fecond year than the firft, and may be kept numbers
of years, in which it ftill improves.
Ratifiat de Mufcat, &V.
Ratifia of Mufcadine Grapes and others.
T ]SE them when ripe ; bruife them to ftrain the Juice,
(and add, if you pleafe, a moderate quantity of
pounded Kernels, as the firft, a little Coriander and
Cinnamon) three pints of Grape-juice, as much Brandy,
and a pound of clarified Sugar; ten or twelve days
will do to infufe i-, (without Kernels or Seeds) other-
wife it requires a longer 'time : finifh this as ufual.
De Coigns ; of Quinces. Ufe them when thoroughly
ripe, mellow, ano free from blemimes ; rafp the Rind
off, and ke p t e Fruit together a day or two in an
earthen Pan j then fqueeze the juice out, ftrain it
through
606 The PROFESSED COOK.
through a Cloth, boil it a moment with half a pound
of Sugar to each half-pint of Juice, and taking it off
the fire, add as many pints of Brandy, the Rind of a
middling Lemon peeled very thin, and a little Cinna-
mon ; let it inftife about a month, and then fift as
ufual.
Ratafiat d*Anis,
Ratifia of Anileeds and Apricots.
DOIL half a pound of Anifeeds about a quarter of an
hour in a pint of Water ; let it cool, and pour it
into the veflel, with four quarts of Brandy, (or a lefs
proportion of the whole) and three pounds of clarified
Sugar j let it infufe about three weeks, and drain it as
ufual. — D'Abricots ; of Apricots. Ufe them when
thoroughly ripe ; peel and cut them into pieces to boil
in white Wine, about a pint to four dozen -, fift in a
Sieve like a Marmalade, mix it with as much Brandy,
put it into a proper veflel with the Kernels bruifed, a
quarter of a pound of Sugar to each pint of Liquor 5
infufe about three weeks, and filtrate as the firft.
Ratafiat de Noix.
Ratafia of Walnuts.
HpHIS is moftly made with frefh ripe Walnuts •, when
properly peeled and cleaned, fplit about two dozen
of Nuts with the Shells for the proportion of three
quarts of Brandy ; infufe about a month in a cool
place, ftirring the veflel now and then •, then drain the
Brandy off, and put it into the veflel again, with a
a little Cinnamon, Coriander, two or three Cloves
and two pounds of clarified Sugar •, infufe this as
long again •, then ftrain it as ufual. Jt is the better
for being long kept.
Ratafiat de Fleurs d'Oranges.
Ratifia of Orange-flowers.
f LARIF Y the proportion of two pounds of Sugar
to one pound of Orange-flowers, which fimmer a
few
PROFESSED COOK. 607
few minutes in the Sugar, the Pan being covered ;
take it off the Fire, and add two quarts of Brandy ;
let it reft fix or eight hours, and (train it off. You
may then preferve the Flowers dried for any other
ufe : Otherwife infufe a fmaller quantity of the Flow-
ers in the Brandy, and drain them through a Cloth
pretty hard to filtrate with the Liquor : This is alfo
made by mixing a pint of Orange-flower Water with
a quart of Brandy, three quarters of a pound of Su-
gar, Coriander and Cinnamon, and infufed fome time,
as ufual.
Ratafiat de Cerifes.
Ratifia of Cherries, &c.
TTPON the proportion of three pounds of ripe Cher-
ries, put a pound of Rafberries, bruife them to-
gether, and fift through a Sieve the next day to mix
with as much Brandy, and a pound of Sugar for each
pint of Liquor : You may alfo put the Stones and Ker-
nels pounded into the veffel to infufe in a warm place
about fix weeks; then ftrain it as ufual. —That of
Mulberries, Currants, &c. is made after the fame
manner.
Du CaffL
Of Coffee.
*1pHE beft is that which comes from Turkey, and is
A known by its fuperior good flavour -, it is light,
and the Beans are of a middling bignefs, the colour
tending much to grey, and ought to be roafted frefli
for ufe : The French moftly roaft it in flat earther
Pans, (lining continually till it is of a fine brojim
and hip-h flavour ; then fmothered in Paper or a Li-
nen Cloth : When roafted, in particular it ought to
be kept in a warm place. When you ufe it, boil tl
Water firft, and according to the quantity of
wanted, put for each a Table-fpoonful of ground
608 The PROFESSED COOK.
Coffee or more; and as it rifes in boiling, pour a little
Water upon it : Many people do not clear it off to
ferve, and by that means it preferves its flavour the
better. To make it clear, have a pair of red-hot
tongs, and burn a bit of Sugar into the Pot, which
will clear and fettle it directly : If you would have it
with Cream or Milk, you muft make it much ftronger
than with Water, and it mould be drained through a
cloth. Coffee is alfo made by putting it into the Pot
without Water, and on the Fire a moment, till it
throws a great fmoke •, then the Water is poured upon
it, and boiled a moment. Cafe au Lait, viz. with
Milk, is very famionable in France*
Du Chocolat.
Of Chocolate.
DIMMER the Chocolate on a flow Fire, in the prcn
portion of two ounces to each Cup : ftir it about a
good deal with a Chocolate-mill, and when it is pro-
perly diflblved and thickened, add a Yolk of ah Egg,
beat up, to the proportion of four Cups, or the Whites
equally beat up, and the firft froth thrown away ; mix:
it firft with a little of the Chocolate, which add to the
reft, and mill it very well to incorporate together :
This will make it of a proper confifteneej and of a
better froth. It is beft to be made a day or two be-
fore ufing. If you keep it ready-made any time, boil
it a moment every other day; fweeten it according
to tafte.
N. B. The French Author fays, Diflblve and boil one
viz. a Cake or Lozenge, to each Cap. It is to be obferved, that
their Chocolate is made into fmall Cakes, which contain about twelve
to a pound, and is fweetened in the making, which is commonly
called Dutch Chocolate in England.
Des
PROFESSED COOK. 609
Des Ouvrages des diverfes Fa$onsl
Of various Sorts of Works.
Des Amandes vertes.
Of green Almonds.
*J\AKE green Almonds preferved in Brandy ; being
drained, dip them one after another in Sugar pre-
pared au Caffe, (twelfth degree) and roll them in white
Nonpareils, of of any other colour, or feveral colours
mixed together •, and dry them in the Stove, or in a
foft Oven. They are alfo done after this manner ; cut
them in two or four pieces, put them on a Baking-
plate rubbed over with Oil, and pour fome hot Sugar
caramelled over ; turn them to do the fame over again,
and keep them in a very dry place.
Des Fraifts.
Of Strawberries.
1 EAVE a bit of the Tails, dip them in Whites of
Eggs beat up, and roll them in Sugar- powder ;
lay them feparately on paper, and dry them in a mo-
derate heat. This is the manner in which all kinds of
Drages, (Sugar-fruits) are made, either white or of
different colours ; alfo all forts of Almonds and Seeds,
and may be made as large as you pleafe, by repeating
the fame as they dry.
Des Fraifes (in Caramel.
The fame, another Way.
r\IP them in caramelled Sugar, and dry them upon
Plates, rubbed over with a little Oil ; or dip them
in Sugar, prepared au Ca/ey and roll them dire6t!v in
Nonpareils, either of one fingle colour, or icveral in-
termixed ; follow the fame rule for all thofe kinds
Fruits, as Grapes, Mulberries, Cherries-, Kernels, Fil-
berts, fmall Nuts, Seeds, &c.
R r
6 io The PROFESSED COOK;
Des Marons.
Of Chefnuts, &c.
TDOAST them Qowly, not to colour them too much,
hufk them very clean, and follow the former me-
thod, either with white Glaze or brown, which is the
Caramel, either whole or cut to what fhape you pleafe.
Oraxges douces ; Sweet Oranges. — Being cut into quar-
ters, dip them in white Glaze or Caramel ; Hick a bit
of Skewer to each Bit of Orange, and thrufl: the other
end of the ftick into a hurdle to keep the Fruits from
touching any thing. — Lemons or Seville Oranges may
be done the fame ; oblerve that either mud be peeled.
— Pears, Apples, Plumbs, Hops, or any kind of Fruits,
Flowers, or Leaves, are alfo done after this manner.
Des Diabletons.
From Diable, fmall or young Devils.
'TpHIS is done with Chocolate pounded, made mal-
leable with fome good Oil, and formed into a hard
Pafte \ roll bits of it in the hand in the form of Nuts,
Olives, Piftachio, or any others, either round or flat ;
ftick bits of fugared Cinnamon here and there, and
ftrew them with Nonpareils of different colours ; you
may alfo put a Kernel in each of the different kinds of
Fruits propofed to imitate ; dry thefe in the fame man-
ner as all fugared Fruits.
Des Cerifes en Surf out.
Coated Cherries.
TJSE fuch as are preferved liquid; of four or fix
Cherries, let there be one with a Tail -9 drain and
fplit them properly to flone them and apply upon the
one with the Tail ; round them properly in the form
of a good large Cherry, roll them in fine Sugar-pow-
der, and dry in the Stove as ufual.
FINIS.
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